Old school crispy Chinese lemon chicken is a nostalgic takeout favorite I love bringing into my own kitchen. It features tender pieces of chicken, battered and fried until perfectly crispy, then coated in a sticky, tangy-sweet lemon sauce. It’s got that irresistible crunch and bright citrus flavor that reminds me of classic Chinese restaurant dishes.
Why You’ll Love This Recipe
I love this recipe because it’s exactly like the crispy lemon chicken I used to get from old-school Chinese takeout spots. The chicken stays juicy on the inside with a light, crunchy coating on the outside. The lemon sauce is vibrant and sweet, with just the right amount of tang. It’s great when I want something comforting, crispy, and a little zesty. Plus, it pairs amazingly with rice or steamed veggies, making it a perfect meal at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts
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Cornstarch
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All-purpose flour
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Eggs
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Salt
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Pepper
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Oil (for deep frying)
For the lemon sauce:
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Fresh lemon juice
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Sugar
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Chicken broth or water
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Cornstarch (for thickening)
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Soy sauce (optional for depth)
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Lemon zest
Directions
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I start by cutting the chicken into bite-sized pieces and seasoning them lightly with salt and pepper.
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I prepare a batter using a mix of cornstarch, flour, and beaten eggs to coat the chicken.
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I heat oil in a deep pan or wok until hot, then fry the chicken pieces in batches until golden brown and crispy. I make sure not to overcrowd the pan.
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While the chicken drains on paper towels, I make the lemon sauce by combining lemon juice, sugar, broth or water, and cornstarch in a saucepan. I stir it over medium heat until it thickens into a glossy sauce.
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Once the sauce is ready, I toss the crispy chicken pieces in it or drizzle it over the top, depending on how saucy I want it.
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I finish it off with some lemon zest and serve immediately for the best crunch.
Servings and timing
This recipe serves about 4 people. The prep time is around 15 minutes, and cooking takes another 20–25 minutes, so I usually have everything ready in about 40 minutes.
Variations
When I want a lighter version, I bake the chicken instead of frying it, though it’s not quite as crispy. I sometimes add a little grated ginger or garlic to the lemon sauce for extra flavor. For a spicy twist, I stir in a dash of chili flakes or a spoon of chili oil. I’ve also tried this with tofu or cauliflower for a meat-free version, and it works surprisingly well.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven or air fryer to help bring back some of the crispiness—microwaving makes it softer, but it still tastes good. I store the chicken and sauce separately when possible to keep the chicken from getting soggy.
FAQs
Can I use chicken breast instead of thighs?
Yes, I often use either. Chicken breast works well if I don’t overcook it—it stays tender inside with the crispy coating outside.
How do I get the chicken really crispy?
I make sure the oil is hot enough (around 350°F/175°C) before frying. I also fry in batches so the oil temperature doesn’t drop too much.
Can I make the sauce ahead of time?
Yes, I sometimes make the lemon sauce in advance and keep it in the fridge for a couple of days. I just reheat it and stir well before using.
What oil should I use for frying?
I use a neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil.
Can I freeze Chinese lemon chicken?
I don’t recommend freezing it once it’s sauced, as the coating will get soggy. But I sometimes freeze the fried chicken pieces separately and add fresh sauce after reheating.
Conclusion
Old school crispy Chinese lemon chicken is a classic for a reason—crispy, golden bites of chicken coated in a bright, zesty lemon glaze that hits all the right notes. I like how easy it is to make at home, and it always satisfies my craving for nostalgic takeout flavors. Whether I serve it over rice or enjoy it on its own, it’s a dish I always come back to.
