Chinese Lemon Chicken

Ingredients

• 595 g (21 oz)chicken tenderloins, cut into 2.5 cm pieces
• 1 smallegg
• 1 tablespoonsoy sauce
• 1 tablespoonChinese Shaoxing wine or mirin
• about 96 g (¾ cup)cornflour
• 120 ml (½ cup)vegetable oil or rapeseed oil
• 1 tablespoonoil
• 3 teaspoonsminced garlic
• 1 teaspoonginger, finely grated
• 120 ml (½ cup)chicken stock or broth
• 2 tablespoonssoy sauce
• 4 tablespoonslemon juice
• 2 tablespoonssugar
• 2 tablespoonshoney
• 1 pinchsalt, to taste
• 1 teaspoon cornflour dissolved in 1 tablespoon watercornflour and water
• 1 teaspoonsesame seeds, to garnish
• 1 tablespoonthinly sliced spring onions, to garnish
• 5 sliceslemon, to serve (optional)

Instructions

1. 1

   Marinate chicken

   In a large, shallow bowl, whisk the egg with 1 tablespoon of soy sauce and the Shaoxing wine. Add the chicken and mix to coat. Cover and leave to marinate for 20 minutes.

2. 2

   Coat in cornflour

   Spread the cornflour in a large baking tray. Add the chicken and marinade, then coat each piece evenly, pressing the cornflour on lightly.

3. 3

   Fry the chicken

   Heat the vegetable oil in a large wok, pan or frying pan over medium-high heat until it reaches 165°C (325°F). Shake excess cornflour from the chicken and fry it in batches in a single layer for about 5–6 minutes, turning halfway, until golden and cooked through. Transfer to a plate lined with kitchen paper.

4. 4

   Cook the sauce

   Discard the oil and wipe the wok or pan with kitchen paper. Heat a little oil over medium-high heat and sauté the garlic and ginger for about 30 seconds, until fragrant. Add the stock, 2 tablespoons of soy sauce, lemon juice, sugar, honey and a pinch of salt. Whisk and bring to a simmer until the sugar dissolves.

5. 5

   Thicken and coat

   Whisk the cornflour mixture into the simmering sauce and stir until it thickens. Add the fried chicken and toss until each piece is coated in the sticky lemon sauce.

6. 6

   Garnish and serve

   Scatter over the sesame seeds and spring onions, and add the lemon slices if using. Serve immediately for the crispest texture.

What is Chinese lemon chicken?

Lemon chicken is a takeaway-style dish in which crisp chicken is coated in a sweet, tangy lemon sauce. This version brings together lemon juice, honey, garlic and ginger for a bright sauce that clings to the chicken.

The dish is associated with Chinese restaurant and takeaway menus, while recipes vary between kitchens. Here, a cornflour coating and a quick pan-fried sauce give the chicken its crisp outside and glossy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 38g protein, 47g carbs, 37g fat.

The chicken supplies most of the protein, while the cornflour and sugar contribute carbohydrates. The frying oil and honey contribute much of the fat and energy in the meal. Serve it with a moderate portion of rice and plenty of vegetables to balance the plate.

The chicken coating

Marinade: The egg, soy sauce and Shaoxing wine help season the chicken and give the cornflour something to cling to. Mirin is offered as an alternative to the wine.

Cornflour: Coat the pieces evenly, pressing it on lightly rather than building up a thick layer. Frying in batches helps the coating cook rather than steam.

Frying safely and evenly

Oil temperature: Heat the oil to 165°C before frying. If it is not hot enough, the coating can absorb oil; if the pan is crowded, the temperature can drop.

Batches: Arrange the chicken in a single layer and turn it halfway through cooking. The pieces should be golden and cooked through after about 5–6 minutes; cooking time can vary with their size.

Getting the sauce right

Flavour base: Briefly sauté the garlic and ginger until fragrant, then add the stock, soy, lemon, sugar and honey. Keep the aromatics moving so they do not burn.

Thickening: Stir the cornflour mixture into the simmering sauce and wait for it to thicken before adding the chicken. Toss just until coated so the sauce covers the pieces without lingering in the pan.

Serve while crisp

Timing: The coating softens as it sits in the sauce, so toss the chicken through immediately before serving. Add the sesame seeds and spring onions at the end for their fresh finish.

On the side: Steamed rice is a simple match for the sweet, sharp sauce. Add a green vegetable, such as steamed broccoli or pak choi, to round out the meal.

Balancing the flavours

Lemon: The recipe uses 4 tablespoons of lemon juice, while the optional slices add extra citrus aroma at the table. Taste the sauce as it simmers and adjust only if needed.

Sweetness: Sugar and honey both contribute sweetness and help create the sticky coating. A little salt and soy sauce balance that sweetness with savoury depth.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Let excess marinade drip off before coating the chicken in cornflour.
• Fry in batches, leaving space between pieces.
• Use a thermometer to check the oil reaches 165°C before frying.
• Mix the cornflour with water immediately before adding it to the sauce.
• Toss the chicken in the sauce just before serving to preserve as much crispness as possible.

Variations

• Use mirin: Substitute it for the Shaoxing wine as listed in the recipe.
• Add more ginger: Increase the grated ginger for a more pronounced warming flavour.
• Make it sharper: Add a little more lemon juice to the sauce to taste.
• Include vegetables: Serve with or alongside steamed broccoli or pak choi.
• Skip the garnish: Leave out the optional lemon slices if you prefer a milder citrus aroma.

Common mistakes to avoid

• Crowding the pan: The oil temperature can fall and the chicken may steam; fry in single-layer batches.
• Coating too heavily: A thick layer can turn claggy; shake off excess cornflour before frying.
• Adding chicken too soon: Wait until the oil reaches 165°C so the coating starts crisping promptly.
• Burning the aromatics: Garlic and ginger need only about 30 seconds; stir them and add the liquid promptly.
• Adding chicken before thickening: Let the sauce thicken first so it coats the pieces rather than pooling around them.
• Leaving it to stand: The sauce softens the crust over time; serve as soon as the chicken is coated.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot in a frying pan or microwave; the coating will be softer after storage and reheating.

Frequently asked questions