Crispy Chinese Lemon Chicken

Crispy Chinese Lemon Chicken, prepared in the traditional “old school” style, features juicy, tender chicken pieces that are double-fried to crispy perfection and drenched in a tangy, sweet lemon sauce. This dish combines the perfect balance of crispy texture and zesty lemon flavor, making it an irresistible treat for any occasion.

Why You’ll Love This Recipe

This Crispy Chinese Lemon Chicken is the epitome of indulgence with its crunchy, golden chicken and bright, aromatic lemon sauce. Double frying the chicken ensures it stays crispy, even after being coated with the flavorful lemon sauce. With a hint of sweetness, a touch of garlic and ginger, and the tartness of fresh lemon juice, the sauce perfectly complements the crispy chicken. It’s a comforting yet sophisticated dish that’s easy to make at home.

Ingredients

For the Chicken:

• 4 x 125g (3 oz) chicken thigh fillets (skinless and boneless)

• ½ tsp cooking salt / kosher salt

• ¼ cup cornflour / cornstarch

• 1 – 1 ½ litres (4 – 6 cups) vegetable or canola oil (for frying, about 4cm/1.6″ depth)

For the Stay-Crisp Fry Batter:

• ⅓ cup cornflour / cornstarch

• ⅓ cup + 1 tbsp plain flour (all-purpose flour)

• ½ tsp cooking salt / kosher salt

• ¼ tsp baking powder

• ½ cup cold soda water (not sparkling mineral water)

For the Lemon Sauce:

• 6 tsp cornflour/cornstarch

• ½ cup chicken stock (low sodium)

• ½ cup fresh lemon juice

• ⅓ cup white sugar

• ½ tsp garlic (finely grated)

• ½ tsp ginger (finely grated)

For Garnish (optional):

• Lemon slices

• 1 green onion (finely sliced on the diagonal)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken:

1. Pound the chicken thighs to an even 0.7cm (1/3″) thickness, then sprinkle both sides with ½ tsp of salt.

2. Dust each piece of chicken with cornflour (cornstarch), shaking off the excess. Set aside.

2. Make the Batter:

1. In a bowl, whisk together the cornflour, plain flour, salt, and baking powder. Refrigerate the dry mixture while you prepare the chicken.

2. When ready to use, add cold soda water to the dry ingredients and whisk until combined. Some small lumps are fine, as over-whisking can affect the batter’s crispiness.

3. Fry the Chicken (First Frying):

1. Preheat oil to 160°C/320°F in a large, heavy-based pot (about 4cm/1.6″ depth).

2. Dip the chicken pieces into the batter, allowing excess batter to drip off, then carefully place them in the oil.

3. Fry for about 3 minutes until lightly golden. Remove and place on a paper towel-lined tray. Let the chicken rest for 20 minutes.

4. Make the Lemon Sauce:

1. In a small saucepan, mix cornflour and a splash of chicken stock to make a smooth paste.

2. Add the remaining chicken stock, lemon juice, sugar, garlic, and ginger. Whisk to combine, then bring to a simmer over medium heat.

3. Let the sauce simmer for about 3 minutes until it thickens to a honey-like consistency. Remove from heat and cover to keep warm.

5. Fry the Chicken (Second Frying):

1. Increase the oil temperature to 200°C/390°F.

2. Fry the chicken pieces again, in batches, for about 3 minutes until deep golden and crispy. Turn the chicken halfway through for even frying.

3. Remove from the oil and place on paper towels to drain excess oil.

6. Serve:

1. Slice the chicken into 2cm (¾”) thick pieces.

2. Arrange on a serving plate and pour the lemon sauce over the chicken.

3. Garnish with green onions and lemon slices, if using.

Serve immediately with steamed rice or your favorite side dishes.

Servings and Timing

• Servings: 4 pieces

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Cooling Time After Fry #1: 20 minutes

• Total Time: 1 hour

Variations

• Vegetarian Option: Use tofu instead of chicken for a vegetarian version of this dish. Ensure the tofu is firm and press it to remove excess moisture before frying.

• Spicy Lemon Chicken: Add some chopped fresh chili or chili flakes to the lemon sauce for an extra kick.

• Orange Chicken: Swap out lemon juice for orange juice to make a sweet and tangy orange chicken version.

• Sauce Variation: Add a tablespoon of soy sauce to the sauce for an additional umami depth.

Storage/Reheating

• Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a hot pan or in the oven to restore the crispiness, as microwaving can make the chicken soggy.

FAQs

Why do I need to fry the chicken twice?

The double frying technique helps achieve an extra crispy, golden crust while ensuring the chicken remains juicy and tender inside.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs are juicier and more flavorful. If using breasts, ensure they are not overcooked to prevent them from drying out.

Can I make the lemon sauce ahead of time?

Yes, you can prepare the lemon sauce ahead of time and store it in the refrigerator. Just reheat it before serving.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How can I make the sauce less sweet?

If you prefer a less sweet sauce, reduce the amount of sugar or add a little extra lemon juice to balance the sweetness.

Conclusion

Crispy Chinese Lemon Chicken – Old School Style is a delightful fusion of crispy, golden chicken and a tangy, zesty lemon sauce. Double frying the chicken ensures it stays crisp even after being coated with the lemon sauce, while the sweet and sour sauce provides a wonderful contrast. Perfect for a special dinner or weeknight meal, this dish will surely impress everyone at the table. Serve it with steamed rice or your favorite sides for a complete, satisfying meal!

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