Crispy Chinese Lemon Chicken – old school style! Recipe
If ever there was a dish to impress family and friends while melting your own heart with nostalgia, it’s Crispy Chinese Lemon Chicken – old school style! Imagine tender, golden-fried chicken, each slice impossibly light and crunchy, generously lacquered with a neon-bright, sweet-tart lemon sauce. This classic takeaway favorite brings all the charm of Chinese restaurant comfort food right to your kitchen—no tricky ingredients or special gadgets required.
Ingredients You’ll Need
One of the most beautiful things about Crispy Chinese Lemon Chicken – old school style! is how timeless and accessible the ingredients are. Each plays a vital role: the chicken becomes succulent, the batter is deliriously crisp, and the sauce is electrifyingly fresh. Here’s what you’ll need and why it matters:
- Chicken thigh fillets: Juicier and more forgiving than breast, these soak up both batter and sauce. (You can use breast if you prefer, but thigh is the secret to maximum tenderness.)
- Cooking salt / kosher salt: Not just for seasoning, salt enhances all the flavors and helps lock in moisture.
- Cornflour / cornstarch: The true magic behind that famously shattering crunch. It makes the initial dusting and the sauce glossy and smooth.
- Plain flour (all-purpose flour): Teams up with cornflour for a batter that’s both crisp and just puffy enough.
- Baking powder: Allows the batter to puff and crackle temptingly as it fries. Don’t skip it!
- Vegetable or canola oil: You’ll want enough to deep-fry—this ensures consistent browning and the dreamy airy crunch.
- COLD soda water: The not-so-secret trick for a super-light batter; must be cold to keep things extra bubbly.
- Chicken stock/broth (low sodium): The base for a rich, savory lemon sauce that clings to every piece.
- Lemon juice (fresh): There is no substitute for fresh—this gives the dish its zippy, sunshiny brightness.
- White sugar: Just enough to counterbalance the tartness and give the sauce its glossy, syrupy texture.
- Garlic and ginger (finely grated): A whisper of aromatic depth; fresh is best for a punchy kick.
- Chinese cooking wine (optional): For a boost of umami, but feel free to leave it out if you’re going alcohol-free.
- Lemon slices (optional): Pretty, fragrant, and a hint of extra citrus.
- Green onion (finely sliced on the diagonal, optional): These give a fresh crunch and a pop of color to finish your Crispy Chinese Lemon Chicken – old school style!
How to Make Crispy Chinese Lemon Chicken – old school style!
Step 1: Prepare the Batter Dry Mix
Start by whisking together cornflour, plain flour, baking powder, and salt in a mixing bowl. Here’s a pro tip: pop this bowl in the fridge while you prep everything else! Chilled flour makes for a lighter, crispier batter that clings lovingly to every nook and cranny of your chicken.
Step 2: Pound and Season the Chicken
Take each chicken thigh (or breast, if using) and lay it on a cutting board. Cover it with a freezer bag or parchment and gently pound to an even 0.7cm (about 1/3″) thickness. This ensures every bite cooks quickly and evenly—no dry spots. Sprinkle both sides with salt right away so the seasoning sinks in.
Step 3: Dust Chicken with Cornflour
Pour some cornflour onto a plate and coat each piece of chicken with a thin, even layer. Shake off any excess. This step helps the batter cling to the chicken, locking in juices and adding that all-important crunch you crave in Crispy Chinese Lemon Chicken – old school style!
Step 4: Preheat the Oil
Fill a heavy pot or Dutch oven with at least 4 centimeters (1.6″) of vegetable or canola oil for frying. Begin heating the oil to 160°C (320°F). Hot oil is the secret to puffed, golden chicken without absorbing excess grease, so don’t skimp on depth or temperature!
Step 5: Finish the Batter
Take your chilled bowl of dry ingredients out of the fridge. Add COLD soda water and gently whisk until just combined. Don’t overmix; lumps are fine! A thinner batter means lighter, crisper chicken—the hallmark of Crispy Chinese Lemon Chicken – old school style!
Step 6: First Fry
Dip a piece of chicken in the batter, letting any excess drip off, and carefully lower into the hot oil. Fry two pieces at a time, if possible, for about 3 minutes until pale golden. Transfer to a paper towel-lined tray and repeat. This first round sets the crust without over-browning it.
Step 7: Let Chicken Cool
After the first fry, let the chicken rest for 20 minutes. This pause is crucial: it dries out the surface slightly, priming it for ultimate crispiness in the second fry. While the chicken cools, you’ll make the sauce.
Step 8: Make the Lemon Sauce
In a small saucepan, stir cornflour with a splash of chicken stock (this stops lumps!). Add the remaining stock, fresh lemon juice, sugar, grated garlic and ginger, and Chinese cooking wine if using. Bring to a gentle simmer, whisking often, until the sauce thickens to a thin honey consistency—glossy and bold, just right for classic Crispy Chinese Lemon Chicken – old school style!
Step 9: Second Fry for Extra Crisp
Turn the oil up to 200°C (390°F). Fry each chicken piece again for 3 minutes until it’s deep golden and deeply crisp. The double fry is the secret for that signature shattering crunch!
Step 10: Serve and Enjoy
Slice the chicken into thick pieces (about 2cm/3/4″ wide) and arrange on a serving plate. Pour over the shimmering lemon sauce and finish with green onions and fresh lemon slices if you like. Bask in the glory of true Crispy Chinese Lemon Chicken – old school style!
How to Serve Crispy Chinese Lemon Chicken – old school style!
Garnishes
For the perfect finishing touch, scatter finely sliced green onions over the chicken, along with a handful of delicate lemon slices. Not only is it visually appealing, but you’ll also get an extra wispy citrus aroma with every bite.
Side Dishes
This dish absolutely shines with a bowl of hot steamed jasmine rice, which soaks up every last drop of sauce. For extra flair, try it with fried rice, sautéed Asian greens, or even classic Chinese takeout favorites like stir-fried broccoli or sweet chili noodles. Pairing with simple, starchy sides really highlights the crispiness and zesty notes of the chicken.
Creative Ways to Present
If you’re hosting, try slicing the chicken on a long platter, drizzling each slice with sauce, and nesting the pieces atop a bed of shredded lettuce. Or, for a fun spin, serve sliders filled with sliced chicken and a kiss of lemon sauce—Crispy Chinese Lemon Chicken – old school style! with a party twist!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled chicken and sauce separately in airtight containers in the fridge. The batter will soften a bit overnight, but it’s still delicious stirred into rice bowls for a next-day lunch. The sauce keeps for up to 3 days; just give it a stir before using again.
Freezing
Crispy Chinese Lemon Chicken – old school style! can be frozen after frying and cooling completely. Lay slices in a single layer on a baking tray, freeze until solid, then transfer to a freezer bag. This keeps the pieces from sticking together. Freeze the lemon sauce in a separate jar or container.
Reheating
To revive that famous crunch, reheat the chicken slices on a rack in a hot oven (200°C/390°F) for about 10 minutes, flipping halfway through. Warm the lemon sauce gently in a small saucepan or the microwave before pouring over. Trust me, the texture will come right back to life!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Thighs stay juicier, but chicken breasts are a perfectly tasty, quicker-cooking substitute if you prefer leaner meat. Just be extra careful not to overcook them during frying.
What makes the batter so crispy?
The combination of cornflour and plain flour, plus the double-frying technique, creates an outrageously crisp shell—all key steps in authentic Crispy Chinese Lemon Chicken – old school style!
Can I make this gluten-free?
Yes! Simply swap the plain flour for a gluten-free all-purpose blend and be sure your cornstarch and other ingredients are certified gluten-free. The result is equally crunchy and delicious.
What can I do if my sauce is too thick?
If your lemon sauce tightens up more than you’d like, whisk in a splash or two of extra chicken stock or even water while gently reheating. It’ll pour perfectly over your crispy chicken once loosened.
Is it possible to bake instead of fry?
While baking won’t deliver quite the same shattering crunch, you can bake battered chicken pieces on a wire rack set over a tray in a hot oven. Brush or spray them with oil and bake at 220°C/425°F until golden, about 20 minutes.
Final Thoughts
There’s something magical about Crispy Chinese Lemon Chicken – old school style! It’s a dish that instantly conjures up memories of cozy dinners, laughter, and the simple pleasure of truly satisfying food. Try this at home—you’ll be delighted by how easy it is to recreate restaurant joy with your own flour-dusted hands. Gather your loved ones and savor every bite!
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Crispy Chinese Lemon Chicken – old school style! Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-vegetarian
Description
Enjoy this classic Crispy Chinese Lemon Chicken recipe made with tender chicken pieces coated in a crunchy batter and drizzled with a tangy lemon sauce. It’s a flavorful and satisfying dish that will impress your family and friends!
Ingredients
- 4 x 125g/3oz chicken thigh fillets, skinless and boneless (or 2 breasts – Note 1)
- 1/2 tsp cooking salt / kosher salt
- 1/4 cup cornflour / cornstarch
- 1/3 cup cornflour / cornstarch
- 1/3 cup + 1 tbsp plain flour (all-purpose flour)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp baking powder
- 1/2 cup COLD soda water, not sparking mineral water (Note 3)
- 6 tsp cornflour/cornstarch
- 1/2 cup chicken stock/broth, low sodium
- 1/2 cup lemon juice, fresh
- 1/3 cup white sugar
- 1/2 tsp garlic, finely grated
- 1/2 tsp ginger, finely grated
- 1 tbsp Chinese cooking wine (can omit for alcohol-free)
- Lemon slices, to serve
- 1 green onion, finely sliced on the diagonal, to serve
Chicken:
Batter:
Lemon Sauce:
Optional Garnish:
Instructions
- Refrigerate batter dry: Whisk the cornflour, flour, baking powder, and salt in a bowl, then chill in the fridge while preparing other ingredients.
- Pound chicken: Flatten chicken to 0.7cm thickness, season with salt, and dust with cornflour.
- Dip in batter and fry: Coat chicken in batter, fry until golden, cool, fry again until crispy.
- Make Lemon Sauce: Combine cornflour with chicken stock, then add remaining sauce ingredients and simmer until thickened.
- Assemble: Slice chicken, pour over Lemon Sauce, and garnish with green onions and lemon slices.
Notes
- Chicken breasts can be used instead of thigh fillets.
- Ensure soda water is cold for the batter.
- Chinese cooking wine can be omitted for a non-alcoholic version.
- Chill batter before using for a crispier coating.
- Cooled chicken helps retain its crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 15g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Chinese Lemon Chicken, Crispy Chicken Recipe, Lemon Chicken with Batter
