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+ servings

Chinese Style Lemon Chicken

Lemon chicken like the kind you get at your favorite Chinese restaurant. Delicious served over fragrant steamed Jasmine rice.
Course Main Course
Cuisine Chinese
Keyword chicken, chinese, lemon, style
Prep Time 12 minutes
Cook Time 18 minutes
Marinate 30 minutes
Total Time 1 hour
Servings 3
Calories 324kcal


  • Large skillet or wok
  • Bowl
  • Small saucepan


  • 2 boneless skinless chicken breasts, cut into thin strips

For the marinade:

  • 3 TBS low sodium soy sauce
  • 2 TBS sherry cooking wine
  • 1 TBS cornstarch
  • Zest of one lemon save the juice for the sauce

For the sauce:

  • Juice of 2 lemons
  • Zest of one lemon
  • Pinch of salt or to taste
  • ½ teaspoon grated ginger
  • 2 TBS rice wine vinegar
  • 2 TBS low sodium soy sauce
  • 1 teaspoon red chili paste or red pepper flakes
  • 1 TBS orange marmalade optional
  • 5 TBS water
  • 2 teaspoon corn starch

For the chicken:

  • cup cornstarch
  • ¼ cup all-purpose flour
  • Pinch of salt
  • Peanut oil for frying chicken


  • Sliced green onions
  • Toasted white sesame seeds
  • Steamed Rice


  • Mix the ingredients for the marinade and pour over the chicken. Refrigerate for 30 minutes.
  • Mix all the ingredients for the Sauce except the water and cornstarch. Set aside.
  • Remove the marinated chicken from the marinating liquid. Dredge the chicken strips in the corn starch and all-purpose flour mixture. Heat a skillet or wok with about two inches of peanut oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the cooked chicken to a baking tray lined with paper towels. Repeat until all the chicken is cooked. Keep chicken warm in a 250 degree oven if needed.
  • Add all the sauce ingredients, except the water and cornstarch, into a small sauce pan and bring it to a quick boil. Add the cornstarch to the water and mix to make a slurry. Slowing pour the slurry into the sauce, stirring constantly until the thickness you want is achieved. This should happen almost immediately. Remove from heat.
  • Transfer the fried chicken to a serving dish and pour the sauce over. If you are not serving it immediately, add the sauce at serving time to keep the chicken crispy.
  • Top with the white sesame seeds and scallions, and serve immediately with steamed rice. This chicken can also be served as an appetizer with the sauce on the side for dipping.


Nutritional information does not include the oil for frying or the rice.


Calories: 324kcal | Carbohydrates: 33g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1072mg | Potassium: 641mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg