Sticky Chinese Lemon Chicken
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Why You’ll Love This Recipe
Crispy chicken, tangy lemon sauce, no mess. This is my easy, weeknight-friendly take on Chinese Lemon Chicken, the version that gives you golden, crunchy chicken and a fresh, glossy lemon glaze without the hassle of a gloopy batter.
The trick is in the coating: a light mixture of cornflour and egg white that clings beautifully to the chicken and fries up perfectly crisp in a wok. You still get that deep-fried crunch, but without any of the batter chaos. The result? Bite-sized pieces that stay crisp even after being tossed through that sweet-tart, honey-lemon glaze.
What is Chinese Lemon Chicken?
A Chinese restaurant and takeaway classic, Lemon Chicken usually features battered, deep-fried pieces coated in a thick, sticky sauce. My version lightens it up. Same satisfying crunch, but a cleaner lemon glaze that’s balanced and not overly sweet. It’s nostalgic takeaway flavour, but fresher and easier to make at home.
What’s the deal with the cornstarch coating?
Cornstarch is your best friend here. It creates that delicate, glassy crust you get from proper Chinese-style frying: light, crisp, and golden. Mixing it with egg white makes it cling to the chicken without any messy dredging station.
Special Ingredient Notes
Lemon juice:
Always use freshly squeezed lemon juice, bottled just doesn’t hit the same.
Honey:
Brings natural sweetness and helps give that glossy finish.
Cornflour (cornstarch):
Essential for that ultra-light, crunchy crust.
Chicken stock:
Balances the tanginess and rounds out the sauce.
Spring onion:
Adds freshness and colour to finish.
What You Need
Chicken breast
Soy sauce
Egg white
Cornflour
Plain flour
Garlic
Lemon juice
Sugar
Honey
Chicken stock
Spring onion
Steamed rice
Steps
Place the chicken in
a bowl
with the soy sauce and egg white. Mix well, then add the cornflour and plain flour. Toss until each piece is evenly coated and slightly sticky.
Fill
a wok
or
deep, heavy-based pan
with enough vegetable oil for deep frying and heat over medium-high until the surface shimmers (around 180°C / 350°F). Working in batches, fry the chicken for 3-4 minutes each side or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
Wipe out the wok and return to medium heat. Add a small splash of oil, then cook the garlic for 10 seconds until fragrant. Add the lemon juice, sugar, honey and chicken stock. Bring to a simmer and stir until the sugar dissolves. Give the cornflour slurry a quick stir and pour it into the sauce. Stir for another minute or until the sauce thickens slightly and turns glossy.
Return the fried chicken to the wok and toss until each piece is coated in the lemon glaze. Cook for 1-2 minutes until the sauce clings to the chicken. Transfer to
a serving plate
, sprinkle with sliced spring onion and serve immediately with steamed jasmine rice.
Marion’s Kitchen Tip
Don’t crowd the wok. Frying in smaller batches keeps the oil hot and ensures the chicken stays crisp. The coating will hold its crunch even after being tossed in sauce if you work quickly.
Sticky Chinese Lemon Chicken
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PREP TIME
15 minutes
COOK TIME
15 minutes
SERVES
4
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Ingredients
500g chicken breast, cut into bite-sized pieces
1 tbsp soy sauce
1 egg white
¼ cup cornflour (cornstarch)
2 tbsp plain flour
Vegetable oil, for deep frying
2 garlic cloves, finely chopped
⅓ cup fresh lemon juice
2 tbsp sugar
1 tbsp honey
½ cup
chicken stock
2 tsp cornflour (cornstarch), mixed with 1 tbsp water
Sliced spring onion, to serve
Steamed jasmine rice,
to serve
Storage Tips
Best enjoyed fresh for that signature crunch, but leftovers can be stored in the fridge for up to 2 days. Reheat gently in a frying pan over low heat to bring the sauce back to life and keep the coating from going soggy.
Instructions
1
Marinate and coat the chicken
Place the chicken in
a bowl
with the soy sauce and egg white. Mix well, then add the cornflour and plain flour. Toss until each piece is evenly coated and slightly sticky.
2
Deep-fry until crisp and golden
Fill
a wok
or
deep, heavy-based pan
with enough vegetable oil for deep frying and heat over medium-high until the surface shimmers (around 180°C / 350°F). Working in batches, fry the chicken for 3-4 minutes each side or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
3
Make the lemon sauce
Wipe out the wok and return to medium heat. Add a small splash of oil, then cook the garlic for 10 seconds until fragrant. Add the lemon juice, sugar, honey and chicken stock. Bring to a simmer and stir until the sugar dissolves.
4
Thicken the glaze
Give the cornflour slurry a quick stir and pour it into the sauce. Stir for another minute or until the sauce thickens slightly and turns glossy.
5
Coat the chicken
Return the fried chicken to the wok and toss until each piece is coated in the lemon glaze. Cook for 1-2 minutes until the sauce clings to the chicken.
6
Serve
Transfer to
a serving plate
, sprinkle with sliced spring onion and serve immediately with steamed jasmine rice.
