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–+ servings

Sticky Chinese Lemon Chicken

Crispy chicken pieces coated in a sweet and tangy lemon sauce. Marinated in soy sauce and white wine, then pan-fried to golden perfection and tossed in a homemade lemon sauce. Serve over rice for a delicious and satisfying meal.
5 from 24 votes
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Course: Entree, Main Course
Cuisine: Chinese
Keyword: Asian Cuisine, Chinese Chicken Recipe, Lemon Chicken, Crispy Chicken, Sticky Chinese Lemon Chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 large eggs
  • 2 tbsp soy sauce
  • 2 tbsp white cooking wine or chicken broth
  • ½ cup corn starch
  • ½ cup vegetable oil or canola oil, for frying

For the Lemon Sauce:

  • ½ cup chicken broth
  • 2 tbsp soy sauce
  • ¼ cup lemon juice
  • 1 tbsp minced garlic
  • ¼ cup sugar
  • ¼ cup honey
  • ½ tsp salt
  • 2 tbsp cold chicken broth or water
  • 2 tbsp corn starch

For Serving:

  • Cooked white, brown, or fried rice
  • Thinly sliced green onions and sesame seeds for garnish

Instructions

Prepare the Chicken:

  • Cut the chicken breasts into 1-inch pieces.
  • In a bowl, whisk together the eggs, soy sauce, and white cooking wine or chicken broth.
  • Add the chicken pieces to the bowl and stir until well coated. Refrigerate for 30 minutes for optimal flavor, or marinate for 5-10 minutes if you're short on time.
  • Transfer the chicken to a large ziplock bag, discard the marinade, and add the corn starch. Seal the bag and shake until the chicken is coated evenly.

Cook the Chicken:

  • Heat vegetable oil or canola oil in a large pan or skillet over medium-high heat.
  • Arrange the chicken pieces in a single layer in the pan and cook for 3-5 minutes on each side until golden brown and crispy.
  • Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

Make the Lemon Sauce:

  • In the same pan, add chicken broth, soy sauce, lemon juice, minced garlic, sugar, honey, and salt. Whisk together and bring to a boil.
  • In a small bowl, combine cold chicken broth or water with corn starch until dissolved. Add this mixture to the boiling sauce.
  • Reduce the heat to medium-low and stir constantly until the sauce thickens.

Combine and Serve:

  • Return the cooked chicken to the pan and stir with the sauce over medium heat for 2-3 minutes until heated through and coated evenly.
  • Optional: Garnish with thinly sliced green onions and sesame seeds.
  • Serve the Sticky Chinese Lemon Chicken over cooked rice of your choice.

Notes

PRO TIPS:
  • Marinate for Flavor: Allow the chicken to marinate in a mixture of soy sauce and white cooking wine or chicken broth. This step enhances the flavor and ensures each bite is deliciously seasoned.
  • Coat for Crispiness: Coating the chicken pieces in corn starch before frying ensures a crispy outer layer. Shake off any excess starch to achieve the perfect texture.
  • Thicken Sauce Correctly: When preparing the lemon sauce, dissolve corn starch in cold chicken broth or water before adding it to the boiling mixture. This helps thicken the sauce to the ideal consistency.