Easy Lemon Chicken Recipe Anyone Can Make in 30 Minutes

This lemon chicken recipe is the kind of meal I fall back on when I want something that tastes like takeout but feels completely homemade. You know that golden, crispy chicken you get from a good Chinese restaurant? The one coated in a glossy lemon sauce that hits the perfect balance between tangy and sweet? That’s what this recipe is all about, and I promise, it’s easier to pull off than you think.

I still remember the first time I tried to make lemon chicken from scratch. The sauce was either too sour or too sugary, and the crust got soggy before I even sat down to eat. It drove me nuts for years until I figured out the trick: cold batter, double frying, and a sauce that’s bright without being tooth-achingly sweet. Once I nailed that, I stopped ordering lemon chicken out altogether.

What I love most about this recipe is how approachable it is. It doesn’t need fancy ingredients or complicated steps. You can go from raw chicken to crispy, saucy perfection in about half an hour. And if you’re like me, you’ll probably find yourself sneaking bites straight from the pan before it even hits the table.

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WHY YOU WILL LOVE THIS RECIPE

Crispy outside, juicy inside – The chicken gets double-fried, which means it stays incredibly crisp while the inside stays tender and flavorful. You’ll hear that crunch when you cut into it, and honestly, it’s so satisfying.

That perfect lemon sauce – It’s not overly sweet or sour. It hits that beautiful balance that coats the chicken just right without making it soggy. Every bite tastes fresh and bright, and it’s way better than what you’d get from takeout.

Simple ingredients, big flavor – You don’t need anything fancy here. Just a few pantry staples, some lemon juice, and a bit of patience with the frying oil. It’s all about technique, not complicated ingredients.

Ready in 30 minutes – Seriously, this is weeknight cooking done right. Once you get into the rhythm of it, you’ll have dinner on the table before you can even decide what show to watch.

Restaurant quality at home – You’ll feel like you’re eating something from your favorite Chinese spot, only fresher and lighter. Plus, you get bragging rights when everyone at the table asks, “Wait, you made this?”

INGREDIENTS

Chicken

• 4 chicken thigh fillets (about 125g or 3 oz each), skinless and boneless
• 1/2 teaspoon salt
• 1/4 cup cornflour (cornstarch)
• 1–1 1/2 liters (4–6 cups) vegetable or canola oil, for frying (enough for about 4 cm or 1.6 inches of depth)

Stay-crisp fry batter

• 1/3 cup cornflour (cornstarch)
• 1/3 cup plus 1 tablespoon plain flour (all-purpose flour)
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup cold soda water (or club soda, seltzer water, or ice-cold water)

Lemon sauce

• 6 teaspoons cornflour (cornstarch)
• 1/2 cup chicken stock (low sodium)
• 1/2 cup fresh lemon juice
• 1/3 cup white sugar
• 1/2 teaspoon finely grated garlic
• 1/2 teaspoon finely grated ginger
• 1 tablespoon rice vinegar + 1 tablespoon chicken stock (used in place of Chinese cooking wine)

Garnish (optional)

• Lemon slices
• 1 green onion, finely sliced on the diagonal

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STEP BY STEP INSTRUCTIONS

• STEP 1) In a medium bowl, whisk together the cornflour, flour, baking powder, and salt for the batter, then place the bowl in the fridge while you prep the rest. Keeping the batter cold makes a big difference in how crispy it turns out.
• STEP 2) Lay the chicken on a cutting board, cover it with a piece of parchment paper or a freezer bag, and gently pound each piece until it’s about 0.7 cm (1/3 inch) thick. Sprinkle both sides with salt.
• STEP 3) Spread the cornflour for dusting on a plate and lightly coat each piece of chicken on both sides, shaking off any extra. Set the chicken aside while you heat the oil.
• STEP 4) Pour enough oil into a heavy-based pot to reach about 4 cm (1.6 inches) deep and heat it to 160°C (320°F). Make sure the oil is hot enough before frying, or the coating will soak up too much oil and lose its crunch.
• STEP 5) Take the chilled batter from the fridge, add the soda water, and whisk just until combined. Don’t overmix it. A few small lumps are fine. The batter should be thin enough to coat the chicken smoothly.
• STEP 6) Dip one piece of chicken into the batter, let the extra drip off, and carefully lower it into the hot oil. Fry each piece for about 3 minutes until it turns a light golden color. Work in batches so the oil doesn’t cool down too much.
• STEP 7) Remove the fried chicken and set it on a paper towel-lined tray. Let it cool for 20 minutes. This short rest helps the coating firm up before the final fry.
• STEP 8) While the chicken cools, make the lemon sauce. In a small saucepan, whisk together the cornflour and a splash of chicken stock until smooth. Add the rest of the chicken stock, lemon juice, sugar, garlic, ginger, and the rice vinegar mixture. Whisk and bring it to a simmer over medium heat, stirring every so often until it thickens to a thin honey-like consistency. Keep it warm.
• STEP 9) Heat the oil again, this time to 200°C (390°F). Fry the chicken pieces a second time for about 3 minutes, turning halfway through, until they’re deep golden and crisp. Transfer them to fresh paper towels to drain.
• STEP 10) Slice each piece into 2 cm (3/4 inch) strips, arrange them on a serving plate, and pour the warm lemon sauce over the top. Add lemon slices and green onion if you like, then serve right away with rice or noodles.

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EXPERT COOKING TIPS FOR LEMON CHICKEN RECIPE

Keep the batter cold. The colder your batter, the crispier your chicken turns out. I like to chill the bowl while prepping everything else, and if I’m frying in batches, I’ll even rest the bowl inside another filled with ice.

Double frying is the secret. The first fry cooks the chicken through, but it’s the second fry that gives you that deep golden crunch. Don’t skip it, or you’ll miss the magic.

Don’t overcrowd the pan. When you drop too many pieces in at once, the oil temperature drops fast. That means soggy coating instead of crispy. Give each piece room to move around.

Make the sauce right before serving. Lemon sauce thickens as it cools, and you want it silky, not gummy. Keep it warm on low heat until your chicken is ready.

Slice before saucing. Cutting the chicken after the second fry keeps the edges crisp, and pouring the sauce over just before eating gives you that perfect mix of crunch and tang.

RECIPE FAQ

WHAT TO SERVE WITH LEMON CHICKEN

Whenever I make this lemon chicken, I like to keep the sides simple so the sauce can really shine. Steamed jasmine rice is my go-to because it soaks up every drop of that sweet-tangy sauce. But if you want to mix it up, fried rice or even plain noodles work beautifully too.

For something fresh, toss together a quick cucumber salad or some lightly steamed broccoli. The cool, crisp veggies balance the richness of the fried chicken and make the meal feel complete.

If you’re feeding a crowd, serve it family-style with a few extras like spring rolls or garlic green beans. The lemon chicken becomes the star of the table, and everything else just plays backup in the best way.

MAKE-AHEAD AND STORAGE TIPS

If you’re planning ahead, you can do the first fry up to an hour before serving. Just leave the chicken uncovered at room temperature so it doesn’t get soggy. When it’s time to eat, do the second fry, and you’ll have that fresh-out-of-the-fryer crunch again.

Leftovers keep pretty well for up to three days in the fridge, but store the chicken and sauce separately if you can. Once the sauce hits the crust, it starts to soften. When reheating, pop the chicken pieces in an air fryer or a hot oven for a few minutes to bring the crispiness back to life.

If you’re really short on time, make the lemon sauce a day ahead and keep it in the fridge. Just warm it gently before serving and stir in a splash of water if it thickens too much.

That’s usually what I do when I know tomorrow’s going to be hectic, and it works like a charm every time.

Once you’ve made this lemon chicken a couple of times, you’ll start to realize how easy it really is. It’s one of those dishes that looks impressive but doesn’t ask for much—just a little patience with the frying and a bit of love for that golden, crispy crust.

Every time I make it, I end up standing over the stove sneaking bites straight from the pan. The sauce clings to the chicken just right, the coating shatters when you bite into it, and suddenly you remember why cooking at home beats takeout any day.

So, grab your lemons, heat up that oil, and give it a try. I promise, once you taste it, this will be one of those recipes you keep coming back to.