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healthy Chinese lemon chicken cooked in wok
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📋Chinese Lemon Chicken (Better-Than-Takeout)

Chinese lemon chicken is battered crispy chicken breast smothered in delicious sweet and tangy lemon sauce. Move over take-out, we got a better version made at home with crunchy chicken and amazing fresh lemony sauce!
Prep Time25 mins
Cook Time20 mins
Course: Dinner, Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 384kcal


  • 1 lb chicken breast cut into bite sized cubes
  • ½ cup chicken stock
  • 1 ½ cup plain flour
  • 1 ½ teaspoon vegetable or canola oil
  • 2 tablespoon sugar
  • 1 ½ tablespoon light soy sauce
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced fine
  • 1 whole egg
  • Zest of 1 lemon
  • 3 tablespoon lemon juice

For Marinade:

  • 2 tablespoon light soy sauce
  • 1 tablespoon Chinese Shaoxing I used vinegar
  • Salt and pepper to taste

For Garnish:

  • White sesame seeds
  • Green onions
  • Lemon slices


  • To chicken add light soy sauce, Chinese Shaoxing (I used vinegar), salt to taste and fine ground pepper to taste and 1 whole egg.
  • Break egg slightly and start mixing all the marinade into chicken.
  • Cover it and marinade it for 20 to 30 minutes refrigerated or at room temperature.
  • While chicken marinates, prep the sauces.
  • Mix chicken stock, light soy sauce, sugar. Mix well to dissolve the sugar. Leave it aside until use.
  • Zest a lemon. Add it to a bowl Squeeze out 3 tablespoon of lemon juice. Discard any seeds. Mix and keep aside.
  • Spread plain flour on to a wide plate. Add all marinated chicken into the flour(with the liquids).
  • Use glove if you prefer. Rub chicken into the flour to ensure it coats evenly.
    NOTE: I found 1.5 cups of flour just enough for coating all the chicken. If you end with very liquid mix, add extra flour to coat evenly.
  • Alternatively remove just the chicken pieces from the marinade and add it to flour. This way you won’t need much flour.
  • Shake off excess flour and leaves coated chicken pieces on a baking tray.
  • In a deep bottom pan heat vegetable or canola oil for deep frying. When oil is hot, add few pieces of chicken. Fry until golden brown.
    Pro-Tip: do not crowd the pan. To achieve crunchy chicken with golden brown crust, fry in small batches.
  • Remove golden brown chicken from oil on to a plate lined with kitchen paper to absorb excess oil.
  • Repeat this for rest of the chicken.
  • Arrange golden fried chicken, prepared sauce, lemon juice-zest mix and corn starch and rest of the ingredients near the stove.
  • Heat cooking oil in a wok. When wok turns very hot add minced ginger and garlic to the oil. Give it a quick stir.
  • Pour prepared sauce. Stir and let it cook for 2 minutes. Keep stirring.
  • Then add lemon juice-zest to the wok. Simmer cook for 30 seconds.
  • Meanwhile mix corn-starch with 1 tablespoon water. Pour it into the wok.
  • Cook for another 30 seconds or until the sauce thickens.
  • Add fried chicken pieces and toss to coat evenly.
  • Transfer to a serving plate. Sprinkle with sesame seeds, green onions and few lemon slices.
  • Serve hot with rice.
    NOTE: if serving it with rice you may want to make extra sauce so it soaks up in rice. Double the sauce than mentioned.



Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 384kcal | Carbohydrates: 46g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1071mg | Potassium: 574mg | Fiber: 1g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 3mg