Why You’ll Love This Recipe

I like this recipe because it gives that restaurant-quality crispiness and glossy sauce using simple techniques. The double-fry method makes the coating light and shatteringly crisp, while the sauce brings a burst of zesty lemon flavor that complements the chicken beautifully. It’s nostalgic, flavorful, and surprisingly easy to make once you follow the steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken:
4 x 125g chicken thigh fillets, skinless and boneless (or 2 chicken breasts, halved)
1/2 tsp salt
1/4 cup cornflour (cornstarch)
1–1 1/2 litres (4–6 cups) vegetable or canola oil, for frying (about 4cm depth)

Stay-Crisp Fry Batter:
1/3 cup cornflour (cornstarch)
1/3 cup + 1 tbsp plain flour (all-purpose flour)
1/2 tsp salt
1/4 tsp baking powder
1/2 cup cold soda water (or ice-cold water substitute)

Lemon Sauce:
6 tsp cornflour (cornstarch)
1/2 cup chicken stock (low sodium)
1/2 cup fresh lemon juice
1/3 cup white sugar
1/2 tsp finely grated garlic
1/2 tsp finely grated ginger
1 tbsp rice vinegar or apple cider vinegar (for extra tang, optional)

To Serve (optional):
Lemon slices
Sliced green onions

Directions

1. Prepare the Chicken

I start by lightly pounding the chicken fillets between two sheets of baking paper until they’re an even 0.7cm thick. Then I sprinkle both sides with salt.

Next, I dust each piece with cornflour to help the batter stick and set them aside while I make the batter.

2. Make the Batter

In a bowl, I whisk together cornflour, flour, salt, and baking powder. I place this bowl in the fridge while prepping to keep it cold (a chilled batter helps it stay crisp). When I’m ready to fry, I add cold soda water and whisk just until combined — a few small lumps are fine.

3. First Fry (Fry #1)

I heat oil in a large, heavy pot to 160°C (320°F). I dip each chicken piece into the batter, let the excess drip off, and carefully lower it into the hot oil. I fry for about 3 minutes until pale golden, then remove to a paper towel–lined tray. I repeat with all pieces.

After the first fry, I let the chicken cool for about 20 minutes — this helps firm up the coating for extra crispiness.

4. Make the Lemon Sauce

While the chicken cools, I make the sauce. In a saucepan, I whisk cornflour with a little chicken stock until smooth, then add the rest of the stock, lemon juice, sugar, garlic, and ginger. I bring it to a gentle simmer over medium heat, whisking occasionally until it thickens to a syrupy, pourable consistency (about 3 minutes). I remove it from heat and keep it warm.

5. Second Fry (Fry #2)

I increase the oil temperature to 200°C (390°F) and fry the chicken again for about 3 minutes or until deep golden and crispy. Then I transfer it to a paper towel–lined tray to drain.

6. Serve

I slice the chicken into 2cm strips, arrange them on a plate, and drizzle generously with the lemon sauce. I garnish with sliced green onions and lemon slices for a fresh, vibrant touch. It’s best enjoyed immediately with steamed rice.

Servings and Timing

Serves 4
Prep time: 20 minutes
Cooking time: 10 minutes
Cooling after first fry: 20 minutes
Total time: about 50 minutes

Variations

• Spicy version: Add a pinch of chili flakes or sliced red chili to the lemon sauce.

• Vegetarian twist: Substitute the chicken with firm tofu or cauliflower florets, following the same double-fry method.

• Orange version: Swap the lemon juice for orange juice for a citrusy twist.

• Lighter version: Skip the batter and pan-fry lightly floured chicken, then drizzle with the sauce.

Storage and Reheating

I store leftover chicken and sauce separately in the fridge for up to 3 days. To reheat, I re-crisp the chicken in a hot oven or air fryer, then warm the sauce gently on the stove and combine just before serving.

FAQs

Can I use chicken breast?

Yes, I use two large breasts cut in half horizontally — no need to pound them.

What makes this batter stay crispy?

Using cold soda water and frying twice are the secrets to keeping it light and crisp.

Can I skip the second fry?

You can, but it won’t be as crispy. The double fry really makes a difference.

What can I use instead of soda water?

Ice-cold water works well — the batter will still be crisp, just slightly less puffy.

Can I make the sauce ahead?

Yes, I make it earlier in the day and reheat it before serving. If it thickens too much, I loosen it with a splash of water.

Can I bake instead of fry?

This recipe is meant for frying — baking won’t give the same crisp texture.

How do I stop the batter from being soggy?

Serve immediately after adding the sauce. The sauce has high water content, so it will soften the crust over time.

Conclusion

I find this Crispy Chinese Lemon Chicken to be the perfect mix of tangy, crunchy, and comforting. The twice-fried coating stays light and crisp, the sauce is fresh and lemony without being overly sweet, and every bite is pure nostalgic joy. It’s a fantastic way to bring the taste of classic Chinese takeout right into your kitchen — crispy, golden perfection in under an hour.