Chinese Lemon Chicken


  • 3 chicken breasts boneless skinless
  • 1 egg
  • 1 1/2 tsp kosher salt
  • 1 pinch black pepper
  • 1 tablespoon canola oil
  • 1/2 cup + 1 tablespoon cornstarch divided
  • 1/4 cup flour
  • 1/2 cup lemon juice
  • 1/4 cup sugar
  • 2/3 cup water


  1. Note: click on times in the instructions to start a kitchen timer while cooking. 
  2. Slice the chicken breasts in half butterflied into two thinner pieces each.
  3. To coat the chicken add the egg, salt, pepper and oil into a bowl and whisk together in a large bowl.
  4. In a separate bowl, add 1/2 cup corn starch and 1/4 cup flour and mix well.
  5. In a large frying pan or a wok, heat more canola oil in a wok 375 degrees (medium high heat).
  6. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
  7. Fry the chicken for 3 to 4 minutes or until golden and crisp. 
  8. Remove the chicken from the pan, then drain the oil.
  9. Add the lemon juice, sugar, water and remaining 1 tablespoon cornstarch to the pan and whisk to combine.
  10. Cook until thickened and smooth.
  11. Slice the chicken into thin strips then serve with lemon sauce poured over.

This article and recipe adapted from this site

Chinese Lemon Chicken
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