Crispy Chinese Lemon Chicken Recipe – Sweet & Tangy

Why You’ll Love This this Crispy Chinese Lemon Chicken

This crispy lemon chicken hits all the right notes with its golden, cornflour coating that gives way to tender, juicy meat underneath.

The sweet and tangy lemon sauce, made surprisingly simple with instant pudding mix, clings perfectly to each piece without being too heavy or overwhelming.

You get restaurant-quality flavors at home, and honestly, the marinating step does most of the work for you while you sit back and maybe binge another episode of whatever you’re currently obsessing over.

Ingredients List

Getting this crispy lemon chicken on your table starts with gathering ingredients you probably already have lurking in your pantry, plus a quick trip to grab some fresh chicken.

• 2 chicken breasts, pounded and sliced
• 3 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon white sugar
• 1 egg, beaten
• Salt and pepper
• 1/8 cup cornflour
• 1/2 cup water
• 3 tablespoons white sugar
• 1/2 lemon, juice of
• 1 (3 1/2 ounce) package instant lemon pudding mix
• Water, as needed
• The oyster sauce adds depth but packs sodium, so go easy on extra salt.
• Cornflour creates that coveted crispy coating without the heavy feeling of regular flour.
• Using instant pudding mix might raise eyebrows, but it’s actually a clever shortcut that keeps the sauce silky.
• You’re looking at a moderate calorie count since the chicken gets sautéed rather than deep-fried.
• The egg in the marinade adds protein while helping everything stick together beautifully.

Step by Step Directions

Making this crispy Chinese lemon chicken involves three simple phases: marinating the chicken, cooking it to golden perfection, then coating it with a glossy lemon sauce.

Marinating the Chicken:

• Mix oyster sauce, sesame oil, 1 teaspoon sugar, beaten egg, salt and pepper in a small bowl.
• Add sliced chicken breasts to the marinade, cover and refrigerate for at least 1 hour.

Cooking the Chicken:

• Remove marinated chicken and dip each piece in cornflour until well coated.
• Heat oil in a large skillet over medium-high heat.
• Sauté chicken pieces until cooked through and golden brown on all sides.
• Check that juices run clear to verify doneness.

Making the Lemon Sauce:

• Bring 1/2 cup water to boil in a small saucepan.
• Dissolve 3 tablespoons sugar in the boiling water.
• Add fresh lemon juice and stir to combine.
• Whisk in instant lemon pudding mix until sauce thickens.
• Add additional water if needed to reach desired consistency.

Final Assembly:

• Pour the warm lemon sauce over the crispy chicken.
• Serve immediately while chicken maintains its crispiness.

For restaurant kitchens preparing large batches of this dish regularly, investing in commercial pasta machines can help streamline preparation of fresh noodles to serve alongside this flavorful chicken.

Substitutions and Variations

Chicken Alternatives:

• Swap chicken thighs for breasts if you’re feeling fancy – they stay juicier and, honestly, who doesn’t love a good thigh.
• Cut into bite-sized nuggets instead of strips for the ultimate finger food situation.
• Use chicken tenders if you want to skip the whole pounding-and-slicing dance.

Sauce Tweaks:

• Ditch the instant pudding mix and use 2 tablespoons cornstarch mixed with cold water – works just as well without the artificial stuff.
• Add orange juice with the lemon for a citrus medley that’ll make your taste buds do a little happy dance.
• Throw in some fresh ginger or garlic to the sauce because, let’s be real, everything’s better with garlic.
• Replace white sugar with honey for a more complex sweetness that actually pairs beautifully with lemon.

Coating Variations:

• Mix panko breadcrumbs with the cornflour for extra crunch – because if we’re going crispy, why not go all the way.
• Add a pinch of Chinese five-spice to your coating for that authentic flavor boost.
• Try potato starch instead of cornflour for an even crispier result that stays crunchy longer.

Heat Things Up:

• Toss in some red pepper flakes to the marinade if you like your lemon chicken with a little attitude.
• Add a splash of sriracha to the sauce – sweet, sour, and spicy all at once.

Gluten-Free Options:

• Substitute the oyster sauce with tamari or coconut aminos.
• Use rice flour instead of regular cornflour for coating.

Additional Things to Serve With This Dish

This crispy lemon chicken deserves some serious sidekick support, and trust me, the right companions can turn a good meal into something that’ll have everyone asking for seconds.

Rice & Grains:

• Jasmine rice is the classic choice – it soaks up that tangy sauce like a dream and doesn’t compete with the star of the show.
• Fried rice with scrambled eggs and peas brings extra texture and makes this feel like a proper takeout feast.
• Brown rice if you’re trying to sneak in some extra fiber, though to be frank, nobody’s eating this for the health benefits.
• Cauliflower rice for the carb-conscious crowd, surprisingly good at catching all those lemony drippings.

Vegetable Sides:

• Steamed broccoli or snap peas keep things simple and add that fresh crunch you need to balance all the crispy coating.
• Stir-fried bok choy with garlic because those tender leaves and crunchy stems are basically made for Chinese-inspired meals.
• Sweet and sour vegetables – bell peppers, carrots, and pineapple chunks that echo the fruity essence.
• Simple cucumber salad with rice vinegar dressing, perfect for cooling down your palate between bites.

Noodle Options:

• Lo mein noodles tossed with a bit of sesame oil and soy sauce, because sometimes you want to go full carb-loading mode.
• Chow mein with crispy vegetables adds even more texture variety to your plate.
• Rice noodles if you want something lighter that won’t weigh you down.

Quick Appetizers:

• Pot stickers or dumplings, because if you’re already doing Chinese-inspired, might as well lean into it completely.
• Spring rolls for extra crunch and those fresh herbs that brighten everything up.

Cooking Tips & Tricks (Chef’s Notes)

Getting this crispy lemon chicken just right comes down to a few key moves that’ll save you from soggy disappointment.

The Marination Game:

• Don’t rush that hour-long marinate time – I know you’re hungry, but patience pays off with tender, flavorful meat that actually tastes like something.
• Pound those chicken breasts to an even thickness, about half an inch, so they cook evenly instead of having some parts turn into rubber while others stay raw.
• If your chicken seems a bit wet after marinating, pat it dry with paper towels before hitting the cornflour – excess moisture is the enemy of crispy coating.

Coating & Frying Wisdom:

• Press that cornflour coating into the chicken like you mean it, really get it to stick so it doesn’t fall off in the pan.
• Heat your oil to medium-high but not smoking – you want that satisfying sizzle when the chicken hits the pan, not violent spattering that sends you running for cover.
• Don’t overcrowd the skillet or you’ll end up steaming the chicken instead of getting that golden-brown crust we’re after.
• Flip only once when the bottom side is properly golden, usually about 4-5 minutes depending on thickness.

Sauce Secrets:

• Make the sauce while the chicken rests – timing is everything and nobody wants cold chicken with hot sauce.
• If your sauce gets too thick, thin it with a splash of water or chicken broth instead of panicking.
• Taste as you go because lemon intensity varies, and some lemons are more sour than a disappointed food critic.

Nutritional Facts

This crispy lemon chicken delivers a satisfying balance of protein and flavor, though the coating and sauce add some carbs and sugar to the mix.

• Calories: Approximately 420-450 per serving
• Protein: 35-40g from the chicken breasts, making this a solid protein-rich meal
• Carbohydrates: 25-30g primarily from cornflour coating, sugar, and pudding mix
• Fat: 15-18g from sesame oil and natural chicken fat
• Sodium: Moderate to high due to oyster sauce and pudding mix – watch portions if you’re salt-sensitive
• Sugar: 12-15g from added sugars in marinade and sauce
• Fiber: Minimal, less than 1g
• Vitamin C: Small boost from fresh lemon juice
• Iron: 2-3mg from chicken and egg
• Calcium: Minor amounts from egg and pudding mix

Fun “Did You Know?”

Sweet and sour flavors weren’t traditionally paired in ancient Chinese cuisine until traders introduced sugar cane from Southeast Asia around the Tang Dynasty (618-907 AD).

I find it fascinating that lemon chicken isn’t actually traditional Chinese food – it’s a Western adaptation created for American palates in the 1960s.

The cornflour coating technique I’ve shared creates that signature crispy texture by forming a protective barrier that seals in moisture while frying.

Here’s something cool: oyster sauce contains natural glutamates, which enhance the umami flavor and make this dish incredibly savory despite its sweet-tangy profile.