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–+ servings
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Better Than Takeout: Crispy Chinese Lemon Chicken in 30 Minutes

There’s nothing quite like the perfect balance of crispy, sweet, and tangy in a plate of Chinese takeout lemon chicken except when you make it yourself in under 30 minutes. This homemade version is crunchier, brighter, and more satisfying than anything you'll get delivered.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Chicken and Marinade
  • 1.5 lbs boneless, skinless chicken breast or thighs cut into 1-inch pieces
  • 1 large egg
  • 1 tbsp Chinese cooking wine Shaoxing wine is ideal
  • 1 tsp fresh ginger grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp baking powder
  • vegetable or canola oil for frying (~1 inch deep)
For the Sweet and Tangy Lemon Sauce
  • 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
  • 1/2 cup chicken broth
  • 1/3 cup granulated sugar
  • 2 tbsp honey
  • 1 tbsp soy sauce low sodium preferred
  • 1 tsp rice vinegar
  • 1 tbsp lemon zest
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Equipment

  • Deep Skillet or Dutch Oven
  • Frying Thermometer
  • Wire rack
  • Slotted spoon,

Method
 

  1. In a medium bowl, combine the chicken pieces with the egg, Shaoxing wine, grated ginger, salt, and pepper. Toss well and let it sit for at least 10 minutes.
  2. While the chicken is marinating, whisk together all the sauce ingredients (lemon juice, broth, sugar, honey, soy sauce, vinegar, and zest) in a small saucepan, reserving the cornstarch slurry for later. Bring the mixture to a low simmer over medium heat until the sugar dissolves.
  3. Whisk the cornstarch slurry (cornstarch dissolved in cold water) until smooth. Slowly pour it into the simmering lemon mixture, whisking constantly. The sauce will thicken almost instantly. Remove from heat and set aside.
  4. In a shallow dish, combine the flour, cornstarch, and baking powder. This dry mix provides the foundation for the crispy coating. Toss the marinated chicken pieces, one scant handful at a time, until they are fully coated. Set on a clean plate, pressing gently.
  5. Pour about 1 inch of oil into a deep skillet or Dutch oven. Heat to 350°F (175°C). Test readiness by dropping a pinch of flour—it should sizzle immediately.
  6. Fry the chicken in batches, ensuring you don’t overcrowd the pan. Fry 3-4 minutes per side until deeply golden brown and cooked through (internal temp 165°F).
  7. Use a slotted spoon to transfer fried chicken to a wire rack lined with paper towels to drain excess oil. Do not stack pieces to avoid softening the coating.
  8. Arrange fried chicken on a platter and generously drizzle warm lemon sauce over the top. Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 30gFat: 16gSaturated Fat: 2.5gCholesterol: 120mgSodium: 480mgPotassium: 420mgFiber: 1gSugar: 20gVitamin A: 120IUVitamin C: 18mgCalcium: 40mgIron: 2.5mg

Notes

- To achieve optimal crispiness, fry at a consistent 350°F and avoid overcrowding the pan.
- For gluten-free option, use rice flour or a cup-for-cup gluten-free blend instead of all-purpose flour.
- Chicken thighs may take 1–2 extra minutes to cook through compared to breast meat.
- Store sauce and plain fried chicken separately for best results when reheating.
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