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★ Why You'll Love this Recipe ★
Surprisingly Easy to Make
Skip the takeout and make this easy Chinese lemon chicken at home in just 30 minutes. Crispy, golden chicken is tossed in a sweet, tangy Chinese lemon chicken sauce that's fresh, flavorful, and just as crave-worthy as your favorite Chinese food take out.
Sweet, Tangy Honey Lemon Sauce
The homemade Chinese honey lemon chicken sauce is the star of this recipe. Fresh lemon juice and zest combine with honey, garlic, ginger, and soy sauce to create a glossy sauce that's perfectly balanced—not too sweet and bursting with bright citrus flavor. My kids love it!
Crispy Chicken Without Deep Frying
Wondering how to make Chinese lemon chicken without a deep fryer? This recipe uses a simple cornstarch coating and a skillet to create crispy, golden chicken with less mess and less oil than traditional deep-fried versions.
Easy Weeknight Favorite
With simple pantry ingredients and just 30 minutes from start to finish, this Chinese lemon chicken recipe works even on busy weeknights. Serve it over white rice with a side of steamed broccoli or your choice of veggies, for a complete family dinner that's protein-packed.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make this delicious Chinese Lemon Chicken.
For the chicken:
- Chicken. Boneless skinless breasts or used pre-diced chicken to save time.
- Egg
- Soy sauce. I use low sodium.
- Salt and pepper
- Cornstarch
- Flour. All-purpose work best.
- Vegetable oil. For frying.
For the lemon sauce:
- Lemons. For the juice and zest.
- Honey
- Sugar
- Soy sauce
- Garlic. I use garlic paste to save time.
- Ginger. I use ginger paste to save time.
- Chicken broth. I use water + chicken bullion.
- Cornstarch
For serving:
- White rice, cooked
- Broccoli, steamed
- Sesame seeds for garnish
- Green onions, sliced for garnish
★ How to Make this Recipe ★
This sweet and tangy chicken comes together in just a few steps. Here's a look at how to make the chicken.
- Coat chicken in egg and soy sauce mixture.
- Dredge chicken in cornstarch and flour mixture.
- Fry chicken in oil.
- Mix and heat sauce ingredients.
- Toss chicken in lemon sauce.
- Serve with rice and broccoli; garnish with sesame seeds and green onions.
★ Tips & FAQs ★
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave. Add a splash of water or broth if the sauce has thickened too much.
Lemon chicken can be frozen, but the coating will soften slightly after thawing. For best results, freeze the chicken and sauce separately, if possible. Store in airtight containers or freezer-safe bags for up to 2 months. Thaw overnight in the refrigerator before reheating in a skillet.
For the crispiest chicken, let the coated pieces rest for a few minutes before cooking and avoid overcrowding the skillet. Fry in batched is you skillet is small. Toss the chicken with the sauce just before serving so the coating stays as crisp as possible.
Yes. This is a great meal-prep recipe for lunches. It reheats well and holds its flavor. I portion chicken with rice and broccoli in a glass container and then microwave it for 2-3 minutes with a stir half way through.
★ More Chinese Food Recipes ★
Browse all my easy Chinese Food recipes for more easy dinner ideas.
Chinese Lemon Chicken
Equipment
Ingredients
Chicken
- 1 lb boneless skinless chicken breast cut into bite-size pieces
- 1 egg
- 1 tablespoon soy sauce
- ¼ teaspoon sat and pepper, each more or less as desired
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 3 tablespoon vegetable oil for cooking
Sauce
- ⅓ cup lemon juice (2 lemon)
- 1 tablespoon lemon zest
- ¼ cup honey
- ¼ cup sugar
- 2 tablespoon soy sauce
- 2 teaspoon garlic paste
- 1 teaspoon ginger paste
- ¾ cup chicken broth
- 1 tablespoon cornstarch
For Serving
- 2 cups cooked white rice
- 2 cups cooked broccoli
- 1 tablespoon sesame seeds toasted
- 2 green onions sliced
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Instructions
- Prepare chicken. In a large bowl, whisk egg with soy sauce, salt, and pepper. In a separate bowl, mix together cornstarch and flour.Add chicken pieces to the egg mixture and toss to coat. Transfer chicken to the cornstarch mixture and toss until fully coated.Heat oil in a large skillet over medium-high heat. Cook chicken pieces stirring frequently until golden on all sides and cooked through (work in batches, if needed). Transfer to a plate lined with paper towels.
- Prepare sauce. Combine lemon juice, zest, honey, sugar, soy sauce, garlic, ginger, and broth in the same skillet. Bring to a simmer. Whisk together cornstarch and 1 tablespoon of the broth in a small dish to create a slurry then stir it back into the sauce. Cook and stir for 1-2 minutes, until the sauce thickens.Add cooked chicken to the sauce and toss to coat. Let simmer for 1-2 additional minutes, until everything is heated through and the sauce coats the chicken.
- Serve. Serve chicken and sauce over cooked rice with steamed broccoli on the side. Garnish with sesame seeds and sliced green onions.
Notes
- Boneless, skinless chicken thighs can be used in place of chicken breast.
- Let the coated chicken rest for a few minutes before cooking in oil — this helps the coating stick better.
- Toast the sesame seeds for added flavor. Just until golden brown. Or buy them already toasted.
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