Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Chinese Lemon Chicken
- add review
- #18563
Want to impress at dinner? Try this simple yet delicious lemon chicken recipe that mimics your favorite Chinese takeout. Crisp chicken drenched in a refreshing lemon sauce, brings a taste of the restaurant home.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
25 reviews
4 comments
ingredients
Lemon Sauce
1 1/2 cup water
1/2 cup lemon juice
3 1/2 tablespoons light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons chicken bouillon granules
1/4 teaspoon ground ginger, or more if desired
Chicken
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup water
4 egg yolks
2 cups cooking oil
8 boneless, skinless chicken breast halves, cut in chunks or strips
sliced green onions
directions
To make the sauce, combine all the ingredients in a saucepan. Cook over medium heat, stirring frequently, about 5 minutes until the sauce boils and the brown sugar and bouillon granules are fully dissolved. Reduce the heat to low and keep the sauce warm while you prepare the chicken.
To make the batter, combine the cornstarch, salt, and pepper in a shallow dish. Beat the egg yolks with the water in a small bowl until combined. Add the egg mixture to the cornstarch and blend until smooth.
Heat the oil in a large wok or skillet to 350 degrees F.
Dip the chicken pieces into the egg mixture, coating them completely and letting any excess egg drip off. Then add them to the hot oil (in batches as needed) and cook until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels.
Place the chicken in a serving dish and top with the sliced green onions. Pour the sauce evenly over the top of the chicken.
recipe tips
Pat the chicken dry before coating it in the batter to help the cornstarch mixture stick better.
Double-fry the chicken for an extra crispy coating by frying it once, allowing it to cool, then frying it a second time.
Adjust the sweetness and tanginess of the lemon sauce to taste by adding more or less sugar or lemon juice.
For a spicier kick, add a pinch of red pepper flakes or a splash of hot sauce to the lemon sauce.
To keep the fried chicken crispy if you are cooking it in batches, place the cooked chicken on a wire rack set over a baking sheet in a low oven (200 degrees F) while you finish cooking the rest of the chicken.
common recipe questions
Is Chinese lemon chicken an authentic Chinese dish?
Chinese lemon chicken is more of an American creation inspired by Chinese cooking techniques and flavors rather than an authentic dish you would find in traditional Chinese cuisine.
Can I use chicken thighs instead of chicken breast?
You can use chicken thighs instead of chicken breast for a richer flavor and juicier texture.
What type of oil is best for frying the chicken?
A neutral oil with a high smoke point, such as vegetable oil or peanut oil, is best for frying the chicken.
Can I use fresh ginger instead of ground ginger?
You can use fresh grated ginger in place of ground ginger for a more intense ginger flavor. Use about 1 to 1 1/2 teaspoons of fresh grated ginger in place of 1/4 teaspoon of ground ginger.
What can I substitute for honey in the lemon sauce?
Maple syrup or agave nectar can be used as a substitute for honey in the lemon sauce.
How can I make the lemon sauce thicker?
To make the lemon sauce thicker, increase the amount of cornstarch or simmer the sauce longer to reduce and thicken.
Can I make this dish ahead of time?
While the chicken is best served fresh and crispy, you can make the lemon sauce ahead of time and reheat it before serving with freshly cooked chicken.
Can I bake the chicken instead of frying it?
For a healthier alternative, you can bake the chicken in the oven at 400 degrees F until cooked through and crispy.
tools needed
Wok or Large Skillet: For frying the chicken. The wok allows for even heating, while a large skillet can be used if a wok is unavailable.
Measuring Cups and Spoons: For measuring out ingredients such as cornstarch, lemon juice, brown sugar, and oil.
Shallow Dish and a Bowl: For mixing the cornstarch, salt, and pepper, as well as combining the egg yolks with water to create the batter.
Slotted Spoon: For removing the fried chicken from the hot oil while allowing excess oil to drain off.
Paper Towels: Used for draining the excess oil from the fried chicken once it has been removed from the hot oil.
Saucepan: For preparing the lemon sauce.
Whisk: For beating the egg yolks and water together. Alternately, you can use a fork.
Tongs: Helpful for handling the chicken pieces while dipping them into the batter and transferring them to and from the frying oil.
Cooking Thermometer (optional): For monitoring the oil temperature, making sure it reaches and maintains 350 degrees F.
Cutting Board and Knife: For chopping the chicken into chunks or strips and slicing the green onions for garnish.
what goes with it?
Stir-Fried Vegetables: Colorful stir-fried veggies like bell peppers, snap peas, and carrots will add crunch and freshness. Serve on the side or mix with the chicken and lemon sauce.
Egg Fried Rice: This classic companion can soak up any extra lemon sauce. The savory flavors of the fried rice meld nicely with the sweet and tangy lemon chicken.
Spring Rolls: Crispy vegetable spring rolls serve as a great appetizer or side.
Asian Slaw: A refreshing slaw made with cabbage, carrots, and an Asian-style vinaigrette adds a crisp, tangy contrast to the meal.
Rice Noodles: For a different texture, serve the lemon chicken over a bed of rice noodles. They soak up the sauce beautifully.
nutrition data
568 calories, 30 grams fat, 29 grams carbohydrates, 42 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more chinese recipes
reviews & comments
August 12, 2020
Made this dish scaled down for two and it was mediocre. Partner liked the sauce, but it was not sweet enough, maybe because we swapped honey with maple syrup (since that was what we had on hand) and used fresh-squeezed lemon juice. Added some furikake afterwards and that helped the taste. Chicken was not very crispy, just oily. Curious how long other people fried it for.
If the chicken was greasy then the oil probably wasn't hot enough.
November 6, 2013
The recipe was exactly what I was looking for and it turned out very good!
July 31, 2013
We thought this was very good with just the right lemon flavor and the chicken had nice texture to it. I served it with a fried rice recipe that I also got from this site. None of the recipes here have failed me yet.
December 19, 2012
Since beginning to keep Kosher several years ago, I've really missed having Chinese food (no Kosher Chinese restaurants in my area) so I decided to try making Chinese food myself. Last night I made this Chinese Lemon Chicken recipe and it was totally amazing. My picky 6 year old even liked it (minus the sauce). There were just enough leftovers for me to have for lunch today. So delcious and beautiful when served.
November 21, 2012
excellent... I used a deep fryer to cook the chicken.
July 23, 2012
The sauce was absolutely amazing! Couldn't have asked for a better meal!
July 23, 2012
Absolutely fantastic! It certainly passed the husband test and the two of us ate the entire 6 servings!! Was easy to make, but a little time consuming for me as I shallow-fried the chicken in batches, totally worth it however :-)
August 27, 2011
Great recipe. I ate this once in a Chinese restaurant in the UK and loved it a lot. This recipe is quite easy and you don't have to buy a lot of fancy ingredients that will cost you a fortune. The only remark my husband and I would like to make is that it smelled a bit too much like honey which we didn't like.
May 18, 2011
I made it tonight for dinner. It was very good flavor and very easy to make. I will be adding it to my recipe collection for future use.
Good concept. Something missing and each bite was a little too bitter. Needs honey or more brown sugar.
October 30, 2010
Excellent! I loved it and it was very easy!
May 10, 2010
This was really good! The kids loved it too, which is an accomplishment. Super easy to pull together. I just used the sauce portion of the recipe and served it over fried tofu and seitan with broccoli and rice.
January 22, 2010
this recipe was so easy to follow. It taste great. Me and my little brother made it todether and he would not stop eating the sauce. I am going to save this one and i WILL be making it again.
I think there was a bit too much honey called for. It should have probably been 3 teaspoons instead of tablespoons. Other than that it was nice. Also, I used lemon juice from concentrate and I should have used fresh but I know now fresh is better.
August 15, 2009
The lemon sauce was absolutely divine; not sickly sweet as in Chinese restaurants but light, clear with a rich citrus flavor. The chicken was very crisp. I also used a dutch oven to fry the pieces. Even when I plated this dish and poured the sauce over, the chicken stayed crisp. I halved the recipe because I was only cooking for myself. I tried to save some for my daughter but it was so delicious I kept on eating until I realized it was all gone. Will definitely make this again. Will also try to save some for my daughter this time. Or not!
July 26, 2009
This is better than any lemon chicken I have ever eaten at a chinese restaurant. I don't order it anymore because I know I'll be disappointed. Tastes so much fresher and the sauce delightfuly tangy....a keeper in my book!
April 3, 2009
I thought it tasted great. The batter part was a bit different, and I think the next time I make it hopefully it turns out better. My boyfriend said it tastes great with hot sauce and some nacho chips. I served it with white rice.
March 8, 2009
I thought this was a great recipe! I used a dutch oven pot to fry the chicken with 1.5c of canola oil and .5c of olive oil and made sure the oil was very hot before I put the chicken in and it came out nice and crispy! I also used larger chicken finger sized pieces to make it easier - less pieces to worry about. To the person who did not get crispy chicken - try frying the chicken in smaller batches. Also if the oil is hot enough, the oil will cook the chicken instead of absorbing into the batter making it greasy. Happy cooking all!
January 31, 2009
Absolutely delicious. The only things that I changed was that I used some of my Moroccan Preserved Lemons and 3 green Chillis.
My 5 year daughter and i made this...turned out great..easy and kids loved it..used the extra lemon sauce on mixed vegetables..yumm
March 7, 2008
Pretty yummy! I used a little less sugar in the sauce and about 1.5x as much lemon juice - which I thought worked slightly better. Anyway, a good dish!
December 26, 2007
So easy to make and tastes delicious! You will love it!!
August 13, 2007
Absolutely amazing sauce. Im 19 and at Uni and this recipe is ideal to cook for everyone and everyone loves it. Thanks!
August 9, 2007
Holy cow, it was a party in my mouth! So dang good! I am thrilled that I can actually cook chinese take out at home - it tasted just like a restaurant if not better. One tiny thing I did different is I sauted some onions and bell pepper and after the sauce was ready I added the veggies to the sauce, then I mixed the whole thing in with the chicken. It was so great ya'll. I love the batter for the chicken - it is just like the kind you find in the restaurants.
July 21, 2007
wow this is the second best thing ive eva tasted!yes, im the person from 2 questions up. its aboulsutley delicous! pretty easy 2 make 2, and im only 12! i love 2 cook and i want 2 b a chef &open a resturant when im older and lemon chicken will definetly be on the menu!!
July 14, 2007
Excellent lemon sauce. Tangy and sweet... but not too much. I cheated and used a tempura batter for the chicken -- easy enough to use and crisps up nicely. I suppose that would make my version a Japanese/Chinese combo dish. My teen guy and my husband loved it. So did I. So did the dogs... next time we'll have to hide in the closet while we eat ;) The only correction I would make is to pour the sauce over the chicken THEN sprinkle your green onion garnish.
I haven't tried this yet but I'm about to, I hope it tastes as good as it sounds!!!!
September 2, 2006
WOW! My kids inhaled this recipe! I will definately be making this again and will have to double the recipe so I can actually get some!
March 30, 2005
I really liked the sauce in this recipe. It is sweet, but not too much and it also brings out the delicious taste of citrus. The only reason I didn't give 5 stars is that the chicken is not crispy. To me, deep-frying isn't worth the extra fat unless it's nice and crunchy. Other than that, I thought this recipe is tasty, easy, and fun!