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Cantonese Lemon Chicken Recipe

Chinese · Main course · 35 min total

Crispy fried chicken pieces coated in a tangy, sweet lemon sauce—a classic Cantonese takeout favorite made easy at home.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp soy sauce
• 1 egg, beaten
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• Vegetable oil for frying
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp honey
• 2 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Lemon slices and green onions for garnish

Instructions

1. Marinate chicken pieces with salt, white pepper, and 1 tbsp soy sauce for 10 minutes.
2. In a bowl, combine beaten egg, cornstarch, and flour to make a batter. Add chicken and coat well.
3. Heat about 1 inch of oil in a wok or deep skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
4. In a small saucepan, combine chicken broth, lemon juice, honey, sugar, and 1 tbsp soy sauce. Bring to a simmer over medium heat.
5. Stir in the cornstarch slurry and cook, stirring, until sauce thickens, about 1 minute.
6. Pour sauce over fried chicken and toss to coat. Garnish with lemon slices and green onions. Serve immediately.

Tips

• For extra crispiness, double-fry the chicken: fry once, let rest 2 minutes, then fry again for 1-2 minutes.
• Adjust sweetness and tanginess by varying honey and lemon juice to taste.
• Leftover sauce can be stored in the fridge for up to a week.

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