Crispy Lemon Chicken Chinese Takeaway Style

Crispy lemon chicken quickly fried in a light batter, featuring a big punch of black pepper and a silky, sweet and sour lemon sauce.

This dish can be prepared and cooked in under 30 minutes, and as it is made in your own kitchen, the batter is super crunchy when it hits your plate!

Chinese Battered Lemon Chicken

For many years, my favourite dish from a Chinese takeaway was sweet and sour pork balls.

The crispy batter that goes kinda chewy when you slather it over the sauce was definitely my kina vibe.

As I have got older, my sweet tooth has definitely diminished, and this Chinese crispy lemon chicken has the same vibe but with much more pronounced sour flavours.

This recipe uses the same batter that I use for my sweet and sour pork balls, but the chicken gets a flavour punch.

I add lots of black pepper and lemon zest to it before it gets battered and fried.

Let's face it, it's a classic combination and one that features in dishes as varied as my lemon pepper chicken wings through to my bacon wrapped cod loin.

Finally, there is a delicious and silky lemon sauce.

A sauce that sings of lemon juice but also features garlic, ginger, soy sauce and Shaoxing wine!

Frequently Asked Questions

Can this be made in advance?

No, this dish really does need to be made and cooked immediately.

Why does the water for the batter need to be cold?

Using cold water apparently inhibits the formation of gluten in the flour. As a result, you end up with a crisper and lighter batter.

Do I need to use an unwaxed lemon?

Strictly speaking, no. The wax used to protect lemons is a food-safe product and can be eaten.

Whether you want to or not is another matter; I usually buy unwaxed lemons if I am using the zest.

Do I have to fry the chicken?

As far as I am concerned, yes, this is a battered dish and all of the alternative ways to cook batter I have tried have been deeply disappointing.

This is not an everyday dish but a rare treat!

Serving Suggestions

This Chinese crispy lemon chicken recipe is best served with rice.

Like so many of my fakeaway recipes, I usually opt for simply cooked rice. But this recipe is also wonderful with egg fried rice.

Noodles are another option; soy sauce noodles make a great side. However, my light, sweet and sour noodles are also a great option.

If you wanted to up your vegetable options, then take a look at my stir-fried asparagus or broccoli stir fry.

Equipment Used

I only name-check specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Wok, I use a large carbon steel wok. You could also use a deep-fat fryer to fry!
• 15-16cm or 6" saucepan.
• Oil thermometer, I use a sugar thermometer.
• Kitchen knife.
• Chopping board.
• Mixing bowls.
• A combination of weighing scales, measuring cups and spoons.
• Stirring spoon and a slotted spoon.
• Kitchen paper.