Chinese Lemon Chicken
Ching He Huang's Lemon Chicken + Orange Hoisin Pork Ribs
Nathan Congleton / TODAY
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(51 rated)
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This is a classic Chinese takeout recipe that's so easy to make at home. Serve the strips on skewers so people can easily dip them into the sauce.

Technique tip: You can cook the dish in advance and even freeze it and then re-bake from frozen.

Swap option: Pork loin also works very well for this dish.


  • Chicken

    • 1 tablespoon potato flour
    • 1 egg, lightly beaten
    • 2 cups breadcrumbs or Panko breadcrumbs
    • One chicken breast, (about 1/2 pound) skinned and butterflied in half
    • 1 pinch Chinese five-spice powder
    • 1 teaspoon lemon zest
    • 1 pinch crushed red pepper flakes
    • 1 pinch sea salt flakes
    • 1 pinch freshly ground black pepper
    • 3½ cups rapeseed oil
  • Lemon sauce

    • 1 teaspoon freshly grated root ginger
    • 1 tablespoon Shaohsing rice wine or dry sherry
    • 3/4 cup hot vegetable stock
    • 1 lemon, juiced
    • 1 teaspoon caster sugar
    • 1 pinch sea salt flakes
    • 1 teaspoon to 2 tablespoons low-sodium soy sauce (to taste)
    • 1 tablespoon corn flour, blended with 2 tablespoons cold water
  • Garnish

    • 1 spring onion, finely sliced (optional)


For the chicken:

1. Place the potato flour, beaten egg and breadcrumbs in three separate bowls.

2. Place the chicken breast in a large shallow bowl and season with the five-spice powder, lemon zest, red pepper flakes, salt and ground black pepper. Turn the meat to coat well in the seasoning, and then dip it first in the potato flour, then in the beaten egg and then in the breadcrumbs, coating well.

3. Fill a wok just under half-full with rapeseed oil. Heat the oil to 350°F, or until a piece of bread dropped in turns golden in 15 seconds. Using a spider or slotted metal spoon, gently lower the coated chicken into the oil and fry for 5 minutes until golden brown. Drain the cooked chicken on paper towels and keep covered with foil.

For the lemon sauce:

Strain the oil from the wok into a heatproof bowl through a sieve. Retain 1 teaspoon of oil in the wok and reheat the wok over high heat. Add the ginger and stir-fry for 2 seconds, then add the Shaohsing rice wine. Pour in the vegetable stock and bring to a simmer.

Add the lemon juice, sugar and sea salt, then season with the light soy sauce. Stir in the blended corn flour to thicken the sauce.

To serve:

Slice the chicken and place on serving plates. Pour the lemon sauce over, then garnish with the spring onion, if using.

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