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Crispy Chinese lemon chicken sliced on a white plate with lemon sauce and green onions

Crispy Chinese Lemon Chicken

A twice-fried battered chicken cutlet sliced and smothered in a bright tangy lemon sauce. Less sweet than takeout, crispier than any restaurant version, and ready in about 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 358
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Boneless skinless chicken thigh fillets (3 oz each) Or 2 breasts, halved lengthwise into thin steaks
  • 1/2 tsp Kosher salt For seasoning the chicken
  • 1/4 cup Cornstarch For dusting the chicken before battering
  • 4-6 cups Vegetable or canola oil For frying. Needs 1.6 inch depth in pot. Oil stays clean and can be reused.
  • Stay-Crisp Fry Batter
  • 1/3 cup Cornstarch
  • 1/3 cup All-purpose flour Plus 1 additional tablespoon
  • 1/2 tsp Kosher salt
  • 1/4 tsp Baking powder
  • 1/2 cup Cold soda water Club soda or seltzer only. Must be fridge-cold. Do not use naturally sparkling mineral water.
  • Lemon Sauce
  • 6 tsp Cornstarch Teaspoons, not tablespoons. Tablespoons will make the sauce too thick.
  • 1/2 cup Low-sodium chicken broth
  • 1/2 cup Fresh lemon juice Freshly squeezed strongly preferred
  • 1/3 cup White sugar
  • 1/2 tsp Garlic Finely grated
  • 1/2 tsp Ginger Finely grated
  • 1 tbsp Chinese cooking wine (Shaoxing wine) Omit for alcohol-free. Substitute a small pinch of extra salt.
  • Garnish (Optional)
  • Lemon slices
  • 1 Green onion Finely sliced on the diagonal

Equipment

  • Large cast iron pot (at least 9.4 inches / 24cm)
  • Meat mallet or heavy skillet
  • Cooking thermometer
  • Paper towel-lined tray
  • small saucepan

Method
 

  1. Whisk cornstarch, flour, baking powder, and salt in a mixing bowl. Place the entire bowl in the refrigerator while you prepare everything else. Cold dry ingredients help keep the finished batter colder longer.
  2. Cover each chicken thigh with a freezer bag and pound with a meat mallet or heavy skillet until an even 1/3 inch (0.7 cm) thick. Sprinkle both sides with the 1/2 tsp kosher salt.
  3. Spread 1/4 cup cornstarch on a flat plate. Press each piece of chicken into the cornstarch on both sides, shake off the excess, and set aside on a clean plate.
  4. Pour oil into a large heavy-based pot to at least 1.6 inches (4 cm) depth. Heat to 320 degrees F (160 degrees C). Use a thermometer to confirm the temperature.
  5. Remove the batter bowl from the fridge. Add the ice-cold soda water and whisk just until combined. A few small lumps are fine. Over-whisking reduces the puffiness of the finished crust. Batter should coat chicken lightly.
  6. Dip one piece of chicken in the batter and let the excess drip off for a couple of seconds. Carefully lower it into the oil. Repeat with a second piece. Fry for 3 minutes until very pale golden and puffed. Do not touch the chicken for the first full minute. Remove to a paper towel-lined tray. Repeat with remaining chicken.
  7. Let the chicken rest uncovered for 20 minutes. The crust will soften during this time. That is expected. Make the lemon sauce during this rest period.
  8. In a small saucepan, whisk the 6 tsp cornstarch with a small splash of chicken broth until completely lump-free. Add the remaining broth and all other sauce ingredients. Bring to a simmer over medium heat. Cook for 3 minutes, whisking occasionally, until the sauce reaches a thin honey consistency. It will look very thick at first, then thin out. Remove from heat, cover, and keep warm.
  9. Heat the oil to 390 degrees F (200 degrees C). Fry the chicken 2 pieces at a time for 3 minutes until deep golden and super crispy, turning the chicken halfway through. Remove to a paper towel-lined tray.
  10. Slice each piece into 3/4 inch (2 cm) strips. Transfer to a serving plate. Spoon the warm lemon sauce generously over the top. Garnish with sliced green onion and lemon slices if using. Serve immediately with steamed rice.

Notes

MAKE AHEAD: Do Fry 1 up to 1 hour early and leave chicken uncovered. Do Fry 2 right before serving. SAUCE TIP: Use arrowroot instead of cornstarch if making the sauce ahead. Cornstarch-thickened sauces go watery when reheated. Arrowroot substitutes in equal amounts. CHICKEN: Thighs preferred for juiciness and crunch. Breast works fine. STORAGE: Refrigerate up to 3 days in airtight containers, keeping chicken and sauce separate. Not suitable for freezing. REHEATING: Toaster oven or air fryer at 375 degrees F for 5 to 6 minutes. Avoid the microwave.
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