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Sticky Chinese Lemon Chicken

5 from 29 votes
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Entree, Main Course
Cuisine: Chinese
Ingredients Method Notes

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

Method
 

Prepare the Chicken:
  1. Cut the chicken breasts into 1-inch pieces.
  2. In a bowl, whisk together the eggs, soy sauce, and white cooking wine or chicken broth.
  3. 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.
  4. 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:
  1. Heat vegetable oil or canola oil in a large pan or skillet over medium-high heat.
  2. 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.
  3. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
Make the Lemon Sauce:
  1. In the same pan, add chicken broth, soy sauce, lemon juice, minced garlic, sugar, honey, and salt. Whisk together and bring to a boil.
  2. In a small bowl, combine cold chicken broth or water with corn starch until dissolved. Add this mixture to the boiling sauce.
  3. Reduce the heat to medium-low and stir constantly until the sauce thickens.
Combine and Serve:
  1. 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.
  2. Optional: Garnish with thinly sliced green onions and sesame seeds.
  3. 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.