Dinner

Easy Lemon Chicken Recipe

ByCleo Brixton January 27, 2026January 27, 2026

Introduction

This easy lemon chicken recipe delivers tender, crispy chicken coated in a tangy and slightly sweet lemon sauce. Perfect for a weeknight dinner, it combines simple ingredients with straightforward steps to create a flavorful dish the whole family will enjoy.

The image shows a large oval white plate filled with golden brown fried chicken pieces, each sliced to show white, juicy meat inside and a crispy, crunchy outer layer. The chicken is arranged in overlapping layers, creating a thick pile. On both sides of the fried chicken, there are lemon slices placed for garnish. A silver spoon rests on the right side of the plate, with a piece of fried chicken on it. The plate is set on a teal cloth on a white marbled surface, surrounded by small dishes including a white bowl of mushrooms and a cup of light brown sauce, with a pair of wooden chopsticks nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (around 400g each)
½ tbsp cornflour
½ tsp white pepper
950ml vegetable oil
2 eggs
150g plain flour
75g cornflour
1 tsp garlic salt or ½ tsp each of salt and garlic powder
2 tsp garlic powder
½ tsp bicarbonate of soda
1 tsp Chinese red pepper powder
2 lemons, juiced (around 100ml)
2 tbsp sugar
1½ tsp honey
1 tsp cornflour (for sauce)

Instructions

Step 1: Slice the chicken breasts horizontally into two thin halves. Sprinkle over ½ tbsp cornflour, ½ tsp salt, white pepper, and ½ tbsp water. Leave to marinate for 20 minutes.
Step 2: Whisk the eggs in a bowl and set aside. In a second bowl, combine the plain flour, 75g cornflour, garlic salt, garlic powder, bicarbonate of soda, and Chinese red pepper powder. Divide this flour mixture in half into two bowls.
Step 3: Stir the whisked eggs into one bowl of the flour mixture with 3–5 tbsp cold water, adding 1 tbsp at a time until the batter reaches a double cream consistency.
Step 4: Coat each chicken half in the batter, then dredge in the plain flour mixture. Rub the flour in with your hands to ensure an even coating. Repeat until all chicken pieces are coated.
Step 5: Pour vegetable oil into a medium saucepan, no more than a third full. Heat over medium-high until the oil reaches 160°C or bubbles form around a chopstick. Reduce heat to medium and fry chicken in batches for 5 minutes, turning halfway, until pale golden.
Step 6: Let chicken rest for 5 minutes. Heat oil to 200°C on high, then fry chicken again for 30 seconds until crisp and deep golden. Set aside to cool before slicing evenly.
Step 7: To make the sauce, combine lemon juice, sugar, and honey in a bowl. In another bowl, mix 1 tsp cornflour with 1½ tsp water. Heat the lemon mixture in a pan over medium heat. Once bubbling, slowly add the cornflour mixture and stir until the sauce thickens to your liking. Remove from heat.
Step 8: Serve the sauce drizzled over the chicken or as a dipping sauce alongside the sliced chicken.

Tips & Variations

Use fresh lemons for the best bright, tangy flavor in the sauce.
Adjust the red pepper powder to control the spiciness of the coating.
For extra crunch, double dredge the chicken by repeating the batter and flour coating step.
Serve with steamed rice or a simple green salad for a complete meal.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a hot oven or air fryer to keep it crispy. Warm the sauce gently on the stove before serving.

How to Serve

The dish shows a white oval plate filled with one main layer of golden crispy fried chicken pieces, each piece cut to show the white meat inside surrounded by a crunchy, orange-golden coating. Two yellow lemon wedges are placed on opposite edges of the plate. A silver spoon rests on the lower right side, touching one piece of chicken. The plate sits on a blue textured surface with a white marbled texture underneath. Additional small bowls and chopsticks are around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and tend to be juicier. Adjust frying time slightly as thighs are thicker.

How do I know when the oil is ready for frying?

Heat the oil until it reaches 160°C or test by dipping a wooden chopstick in the oil; bubbles forming around it indicate the oil is hot enough.

Cleo Brixton