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Crispy Chinese Lemon Chicken – Old School Style Recipe

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3.8 from 11 reviews

This Crispy Chinese Lemon Chicken recipe delivers old-school charm with its twice-fried, super crunchy battered chicken coated in a bright and tangy homemade lemon sauce. The unique frying technique ensures a crispier, less greasy texture that’s best enjoyed quickly after saucing. Its lemon sauce is refreshingly balanced—brighter and less overwhelmingly sweet than typical restaurant versions—making it a perfect accompaniment to tender, juicy chicken pieces.

Ingredients

Chicken and Frying Ingredients

  • 4 x 125g (3oz) chicken thigh fillets, skinless and boneless (or 2 chicken breasts)
  • 1/2 tsp cooking salt (kosher salt recommended)
  • 1/4 cup cornflour (cornstarch)
  • 1 – 1 1/2 litres (4 – 6 cups) vegetable or canola oil for frying, 4cm (1.6″) deep

Stay-Crisp Fry Batter

  • 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 sparkling mineral water)

Lemon Sauce

  • 6 tsp cornflour (cornstarch)
  • 1/2 cup low sodium chicken stock/broth
  • 1/2 cup fresh lemon juice
  • 1/3 cup white sugar
  • 1/2 tsp finely grated garlic
  • 1/2 tsp finely grated ginger
  • 1 tbsp Chinese cooking wine (optional for alcohol-free version)

Garnish (optional)

  • Lemon slices
  • 1 green onion, finely sliced diagonally

Instructions

  1. Prepare Batter Dry Mix: Whisk together cornflour, plain flour, baking powder, and salt in a bowl, then refrigerate while preparing the chicken to help keep the batter crisp.
  2. Pound the Chicken: Place chicken pieces between a freezer bag or plastic wrap and pound with a meat mallet or skillet bottom until even thickness of approximately 0.7cm (1/3 inch). Sprinkle both sides with 1/2 tsp salt.
  3. Dust Chicken: Lightly dust the chicken on both sides with cornflour, shaking off any excess. Set aside on a plate.
  4. Prepare Frying Batter: Remove the batter dry mix from the fridge. Add cold soda water gradually and whisk gently just until combined; a few small lumps are fine. The batter should be thin enough to lightly coat the chicken.
  5. Heat Oil for First Fry: In a large heavy-based pot, heat vegetable or canola oil to 160°C (320°F) with at least 4cm (1.6″) oil depth for deep frying.
  6. First Fry: Dip a chicken piece into the batter, letting excess drip off, then carefully place in the hot oil. Fry for about 3 minutes until pale golden. Remove onto paper towels to drain and repeat with remaining pieces. Let chicken cool on a tray for 20 minutes to help set the crust.
  7. Make Lemon Sauce: In a small saucepan, whisk cornflour with a splash of chicken stock until smooth. Add remaining stock, lemon juice, sugar, grated garlic, grated ginger, and Chinese cooking wine if using. Bring to a simmer over medium heat, whisking occasionally. Simmer for about 3 minutes until sauce reaches a thin honey-like consistency, then remove from heat, cover, and keep warm.
  8. Heat Oil for Second Fry: Increase oil temperature to 200°C (390°F).
  9. Second Fry: Fry 2 pieces of cooled chicken for 3 minutes turning halfway through until deep golden and very crispy. Remove to paper towels to drain. Repeat with remaining pieces.
  10. Serve: Slice chicken into 2cm (3/4″) thick pieces, arrange on plates, and pour warm lemon sauce over. Garnish with optional lemon slices and finely sliced green onion. Serve immediately with steamed rice or preferred side dishes.

Notes

  • Using chicken thighs is preferable for juicier results, but chicken breasts also work well.
  • Reuse frying oil if strained and stored properly for future use.
  • Cold soda water is key to a light and crisp batter – do not substitute with mineral sparkling water as it affects texture.
  • Resting batter dry mix in the fridge helps activate the baking powder for crispiness.
  • Use a freezer bag or plastic wrap to avoid mess when pounding chicken evenly.
  • Cooling the chicken after the first fry allows the crust to set, producing a crispier finish after the second fry.
  • The lemon sauce contains high water content; serve right after saucing for best texture.
  • Adjust sugar in the sauce to taste if you prefer it less sweet.

Find it online: https://recipesbyliza.com/crispy-chinese-lemon-chicken-old-school-style-recipe/