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Crispy Lemon Chicken

Featured in Evening Meal Excellence.

Forget delivery and cook up this irresistible crispy chicken at home. Juicy chicken pieces are fried until crunchy, then coated in a tangy lemon sauce. It's the ultimate mix of sweet and sour and comes together fast.

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Ranah
Updated on Wed, 23 Apr 2025 22:57:48 GMT
A blue plate piled with crispy fried chicken drizzled in lemon sauce, next to white rice and green beans. Pin it
A blue plate piled with crispy fried chicken drizzled in lemon sauce, next to white rice and green beans. | chefemmakitchen.com

Tangy Oriental Citrus Glazed Chicken

This take on Oriental Citrus Glazed Chicken reminds me of the neighborhood Chinese restaurant I visited throughout my youth. When that gooey citrus coating meets the crunchy chicken bites, it's absolutely wonderful. I'm a big fan of how this dish balances sharp lemon with soft, juicy meat without feeling too filling. Whipping it up at home means you can enjoy authentic takeaway tastes whenever you're in the mood.

Why You'll Fall For This Dish

Each mouthful of this meal is memorable. The chicken remains super crunchy outside while keeping moist inside, and the citrus glaze surrounds everything in this beautiful sweet-sour embrace. I cook this when I want my family to think I'm a culinary genius. Nothing beats seeing their faces light up at first taste.

What You'll Need

  • Chicken: 2 pounds of breast or thigh meat, softened with baking soda to maintain moisture when fried.
  • Baking soda: 1 teaspoon to help tenderize the chicken during marinating.
  • Glaze components: Newly squeezed lemon juice (½ cup), sugar (⅓ cup), chicken broth (½ cup), cornstarch (2 tablespoons), and soy sauce (1 tablespoon) for a rich, tasty coating.
  • Flour and cornstarch: ½ cup of each to coat chicken before frying, giving you that amazing crunch.
  • Egg: 1 large, helping the coating stick to your meat.
  • Oil: Plain cooking oil such as vegetable or canola for frying.

Step By Step Guide

Ready your meat
Cut chicken into mouth-sized chunks. Soak with baking soda, soy sauce, and a bit of oil for 15 minutes to soften.
Bread and cook
Mix flour and cornstarch in a dish. Dunk chicken in whisked egg, then roll in the flour mix. Warm oil in a wok or deep skillet to 350°F (175°C). Cook chicken in small batches until brown and crunchy, around 4-5 minutes per group. Let dry on paper towels.
Create your citrus glaze
In a pot, blend lemon juice, sugar, chicken broth, soy sauce, and cornstarch. Cook on medium, constantly stirring, until the mixture gets thick and shiny.
Mix and enjoy
Put fried chicken in the wok and drizzle citrus glaze over top. Gently mix to cover chicken fully. Enjoy while hot with rice or noodles.
A plate of sesame chicken topped with a lemon slice, served with white rice and green beans. Pin it
A plate of sesame chicken topped with a lemon slice, served with white rice and green beans. | chefemmakitchen.com

Must-Have Cooking Gear

My faithful wok makes all the difference when cooking this meal perfectly. Grabbing some kitchen tweezers will make handling hot chicken pieces way easier, and good measuring spoons mean your sauce turns out fantastic every time. These tools make the whole cooking process so much smoother.

Homemade Beats Delivery

Cooking this at home means you can tweak everything from sauce amount to chicken crispiness. Your ingredients will be fresher and you can adjust seasonings to match your taste buds. There's also something really rewarding about making restaurant-worthy food right in your own kitchen.

Frequently Asked Questions

→ Can I swap thighs for chicken breasts?

Absolutely! Breast meat is a good alternative if you prefer white meat. Thighs tend to be juicier, though.

→ What is Shaoxing wine? Any substitutes?

It’s a Chinese cooking wine for extra flavor. If unavailable, go with dry sherry or even chicken broth instead.

→ Why add baking soda to the marinade?

Baking soda softens the chicken and makes the finished dish tender and juicy.

→ Do I have to deep fry it?

Deep frying gives the crispiest results, but pan-frying works as a lighter option. It won’t be as crunchy, but still really good.

→ How do I keep chicken from going soggy?

Add the sauce just before serving. When frying, make sure your oil is hot enough or the chicken will absorb too much of it.

Crispy Lemon Chicken

Crispy chicken bites meet sticky lemony sauce in this homemade favorite. It's simple, quick, and better than ordering out.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
By: emma

Category: Dinner

Difficulty: Intermediate

Cuisine: Asian

Yield: 2 Servings (1 meal)

Dietary: Dairy-Free

Ingredients

01 1 egg, beaten.
02 360g chicken (thigh or breast), diced into 1-inch cubes.
03 Juice from 2 lemons.
04 1/2 cup chicken broth.
05 6 tbsp cornstarch.
06 1 cup panko crumbs.
07 4 minced garlic cloves.
08 1 large spring onion, chopped.
09 1 tbsp fresh grated ginger or 1 tsp powdered ginger.
10 3 tbsp light soy sauce.
11 3 tbsp Shaoxing wine.
12 1 cup peanut or rapeseed oil.
13 2 tbsp sugar.
14 2 tbsp honey.
15 1 tsp baking soda.
16 1/4 tsp white pepper.
17 1 tbsp sesame seeds for sprinkling.

Instructions

Step 01

Combine half of the lemon juice, 1 minced garlic clove, a small amount of white pepper, 1 tbsp Shaoxing wine, the egg, baking soda, and 1 tbsp soy sauce in a bowl. Toss in the chicken cubes and let them sit for 15-20 minutes. Stir in 4 1/2 tbsp cornstarch and coat each cube in the panko crumbs.

Step 02

Bring the oil to 350°F. In small batches, fry the chicken until golden and crispy, about 5 to 6 minutes per batch. Place them on some paper towels to drain extra oil.

Step 03

Use a clean wok and heat up 1 tbsp oil. Stir-fry the garlic and ginger briefly, around 30 seconds. Add 2 tbsp each of Shaoxing wine, soy sauce, honey, and sugar. Mix in the juice of 1 1/2 lemons and pour in the chicken broth. Let it come to a gentle simmer. Mix 1.5 tbsp cornstarch with 3 tbsp warm water in a cup, then add it to the sauce. Stir until it thickens, then toss in the chicken and add spring onion. Sprinkle sesame seeds on top and pair with rice for serving.

Notes

  1. Enjoy immediately for the crispiest chicken.
  2. Dry sherry works as a great replacement for Shaoxing wine.
  3. Baking soda softens the chicken nicely.
  4. Don’t overcrowd the oil when frying to keep the chicken extra crispy.

Tools You'll Need

  • Deep frying oil thermometer.
  • Wok or frying pan.
  • Paper towels for draining.
  • Chopsticks or tweezers for frying.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Includes wheat from panko crumbs.
  • Contains soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 22 g