There are certain takeaway dishes that are almost impossible to resist, and lemon chicken is definitely one of them.
That combination of crispy battered chicken and glossy sweet-and-sour lemon sauce is ridiculously good. It’s the sort of dinner that feels like a proper treat.
The good news is that this crispy lemon chicken recipe is actually much easier to make at home than you might think.
The batter is simple, the sauce uses just a handful of ingredients, and once everything comes together you’ve got a homemade version that tastes just as satisfying as the takeaway.
In our house this falls firmly into the “fakeaway dinner” category – the sort of meal that feels a bit indulgent but is still completely achievable on a weeknight.
I usually serve mine with rice and peas (partly because I like sneaking a vegetable into the meal), but it’s equally good with egg fried rice or even a simple chow mein.
If you enjoy easy chicken dinners like this one, you might also like my guide to 25 Easy Chicken Dinners for Busy Weeknights, where I’ve gathered together plenty of simple recipes built around chicken.
Why This Crispy Lemon Chicken Works
There’s a reason this recipe keeps coming back into our dinner rotation.
The chicken becomes beautifully golden and crisp on the outside, while staying tender inside. Then everything gets tossed in that bright, sticky lemon sauce that hits all the right notes – sweet, sour and just slightly salty!
It’s one of those dishes that feels quite special when you sit down to eat it, but the cooking itself is surprisingly straightforward.
If you enjoy takeaway-style dinners like this, you might also like Chicken Chow Mein, which is another easy fakeaway that comes together quickly.
What Makes a Good Lemon Chicken Sauce
A lot of lemon chicken sauces rely on bottled ingredients, but the beauty of this one is how simple it is.
The sauce only needs:
- lemon juice
- sugar
- water
- cornflour
That’s it.
The lemon provides the sharp citrus flavour, the sugar balances the acidity, and the cornflour thickens everything into that glossy sauce you expect from takeaway lemon chicken.
The result is fresh, bright and much lighter than many takeaway versions.
A Few Tips for Perfect Crispy Chicken
Getting the chicken crispy is the key to making this dish feel like a proper fakeaway.
A couple of small tricks help.
- Cut the chicken evenly – Smaller, even pieces cook quickly and crisp up better.
- Don’t overcrowd the pan – Fry the chicken in batches so the oil stays hot.
- Keep the chicken warm in the oven – This keeps the first batches crispy while you cook the rest.
Once everything is ready, toss the chicken quickly in the sauce just before serving so the coating stays crisp.
What to Serve With Lemon Chicken
This dish is bold and flavourful, so simple sides work best.
Some good options include:
• steamed jasmine rice
• egg fried rice
• chow mein noodles
• stir-fried vegetables
I usually serve it with rice and peas, which is slightly unconventional but works brilliantly.
If you enjoy quick chicken dinners like this, you might also like Chicken Balti or Thai Red Chicken Curry, both of which are big on flavour but still weeknight-friendly.
Tips for the Best Texture
- Cut the chicken into even, small chunks so it cooks through quickly and crisps evenly.
- Fry in small batches — crowding the pan makes the coating soggy.
- Keep the first batches warm in the oven while you finish frying the rest.
- Make sure the oil is hot enough before frying (a breadcrumb should sizzle instantly when dropped in).
Crispy Lemon Chicken
Ingredients
For the lemon sauce
- 2 lemons juice only
- 30 grams caster sugar
- 150 ml water
- 1 tablespoon cornflour
For the chicken
- 50 grams plain flour
- 50 grams cornflour
- 2 eggs
- 400 grams diced chicken breast
- Vegetable oil
For the rice
- 300 grams white rice
- 200 grams frozen peas
To serve
- Sliced spring onions
Instructions
- For the sauce, put the lemon juice, sugar and water in a small saucepan. Put over a low heat and bring to a gentle simmer. Stir until the sugar has dissolved. In a small cup, mix the cornflour with one tablespoon of water. Stir until combined, then tip into the saucepan, stirring the lemon mix constantly. It should thicken immediately. Add a pinch of salt and turn off the heat.
- Put the rice in a large pan of boiling water. Boil for 15 minutes, or until cooked. Add the peas for the last 30 seconds. Drain.
- Preheat the oven to 200 degrees Celsius. Crack the eggs into a bowl. Add a pinch of salt and pepper, whisk.
- Put the plain flour and cornflour onto a large plate. Use your fingers to gently mix the two together.
- Line up the egg bowl, flour plate and another empty plate. One by one, dunk the pieces of chicken in the egg mix then cover with flour on the flour plate. Put onto the empty plate.
- When all of the chicken is coated, get a large saucepan and fill it with about 2 inches of vegetable oil. Put on a medium heat.
- When hot, add the chicken – starting with any bigger pieces – about 6 pieces at a time. Fry for five minutes, turning regularly, then drain on kitchen roll. Transfer the cooked chicken pieces to a baking tray and keep in the oven to stay warm while you cook the rest. Continue with the rest of the chicken.
- When you are ready to serve, pile the rice and peas into bowls. Reheat the lemon sauce, then tip the chicken pieces into it, toss and add to the bowls. Serve immediately.
Notes
Storage & Leftovers
This dish is best fresh, but if you have leftovers, keep the chicken and sauce separate.- Fridge: Up to 2 days. Reheat the chicken in the oven or air fryer to crisp it up, and warm the sauce gently on the hob.
- Freezer: Not ideal — the coating softens — but if you do freeze it, re-crisp in the oven at 200°C for 10 minutes before serving.
