Lemon chicken is a beloved dish in Chinese cuisine, known for its perfect balance of crispy texture and tangy-sweet flavour. This version features tender chicken pieces marinated in soy sauce and Chinese rice wine, then coated in potato starch for a light, crunchy finish. The star of the dish is the vibrant lemon sauce, which combines the citrusy zing of fresh lemon juice with the warm aroma of five-spice powder, creating a rich, flavourful glaze.
This homemade crispy lemon chicken is a fantastic alternative to takeaway, offering fresh ingredients and a perfectly balanced sauce. The cornstarch-thickened glaze clings to the chicken, ensuring every bite is packed with sweet, savoury, and tangy goodness. The addition of five-spice powder gives the dish a subtle depth that sets it apart from standard lemon chicken recipes.
Served over steamed rice or alongside stir-fried vegetables, this dish makes for a satisfying meal that’s easy to prepare. Whether you’re cooking for a family dinner or impressing guests, this crispy lemon chicken is sure to become a favourite. With its golden, crunchy coating and glossy citrus sauce, it delivers restaurant-quality flavour right from your own kitchen.
Ingredients
For the Chicken:
- 500 gram chicken (thigh or breast, cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (Shaoxing wine)
- 1/2 cup potato starch (for coating)
- oil for frying
For the Lemon Sauce:
- 1/4 cup fresh lemon juice
- 2 tablespoon sugar
- 1 teaspoon five spice powder
- 1 teaspoon cornstarch (mixed with 2 tbsp water to form a slurry)
- 1/4 cup water
Garnish:
- fried shallots
- Lemon slices or wedges
- 1 onion (sliced)
Instructions
Prepair the Chicken:
- In a bowl, combine the chicken pieces with soy sauce and Chinese rice wine. Let marinate for at least 15 minutes.
- Heat oil in a deep pan or wok over medium-high heat.
- Dredge each piece of marinated chicken in potato starch, ensuring an even coating.
- Fry in batches until golden brown and crispy (about 4–5 minutes per batch). Drain on paper towels.
Make the Lemon Sauce:
- In a small saucepan over medium heat, combine lemon juice, sugar, five-spice powder, soy sauce, and water. Stir well.
- Bring to a gentle simmer, then add the cornstarch slurry. Stir continuously until the sauce thickens. Adjust sweetness or acidity to taste.
Coat and Serve:
- Toss the onion in the lemon sauce until soft, then add the chicken and stir until evenly coated.
- Serve immediately with steamed rice or as part of a larger meal.
Nutritional Information
- Per serving
- Energy: 450 kcal / 1881 kJ
- Fat: 14 g
- Protein: 33 g
- Carbs: 24 g
