Chinese Lemon Chicken

Make crispy Chinese lemon chicken at home in just 30 minutes! Chicken is lightly fried then coated in a sweet and tangy homemade lemon sauce for an easy takeout-inspired dinner the whole family will love.

Course Dinner

Cuisine Chinese

Recipe Type Cast Iron Skillet, Chicken, Fall, High-Protein Meals, Kid-Friendly, Lemon, Meal Prep, Quick Dinner, Rice Dishes, Spring Dinner, Summer, Summer Dinner

Skill Level Easy

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 584kcal

Author Angela G.

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

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.

Nutrition