If you’re craving something bright, tangy, and irresistibly delicious, you can’t go wrong with this Lemon Chicken (Chinese Style) Recipe. It’s a perfect harmony of crispy chicken bites enveloped in a luscious, homemade lemon sauce that’s both sweet and tart. This dish is stunningly simple yet packed with flavor, making it ideal for a quick weeknight dinner or a special meal to impress friends and family. Trust me, once you try this recipe, Lemon Chicken will become a favorite go-to in your kitchen!
Ingredients You’ll Need
The beauty of this Lemon Chicken (Chinese Style) Recipe lies in its surprisingly straightforward ingredients, each playing a vital role in building layers of flavor and texture. From the crispy coating to the zesty sauce, every element is essential for a perfect balance.
- 2 large boneless skinless chicken breasts: The star of the dish, providing tender, juicy bites once cooked.
- Salt & pepper (to taste): Simple seasonings that enhance the natural flavors of the chicken.
- 1/2 teaspoon garlic powder: Adds a subtle, aromatic depth that complements the lemon’s brightness.
- 3 tablespoons cornstarch: Essential for giving the chicken a light, crispy coating.
- 3 tablespoons olive oil (divided): For perfect browning and to achieve that irresistible crispy texture.
- 1/3 cup water: Helps balance the sauce and create the right consistency.
- 1/3 cup lemon juice: The bright, citrusy heart of the recipe—freshly squeezed works best!
- Zest from 1 lemon: Adds an extra layer of fragrant lemon flavor to the sauce.
- 1/4 cup granulated sugar: Balances the tartness of the lemon with a touch of sweetness.
- 1 tablespoon cornstarch: Used in the sauce to thicken it to a glossy, silky finish.
- Chopped scallions and lemon slices (optional, to taste): Beautiful garnishes that add freshness and a pop of color.
How to Make Lemon Chicken (Chinese Style) Recipe
Step 1: Prep the Chicken
Start by cutting your chicken breasts into bite-size pieces – perfect for that satisfying crispy bite. Season the chicken generously with salt, pepper, and the garlic powder. Then sprinkle the cornstarch over and give it a good toss until every piece is nicely coated. This coating is what will give the chicken that golden, crunchy texture on the outside while staying juicy inside.
Step 2: Whisk Together the Sauce
In a separate bowl, combine water, lemon juice, lemon zest, sugar, and the tablespoon of cornstarch. Whisk everything vigorously until the sugar and cornstarch are fully dissolved. This blend will become your luscious lemon sauce that perfectly balances sweet and tangy flavors with a velvety consistency.
Step 3: Heat the Oil and Cook the First Batch of Chicken
Heat 2 tablespoons of olive oil in a skillet over medium-high heat until it’s shimmering hot. Place half of the chicken pieces spaced out in the pan—avoid crowding so they brown evenly rather than steam. Cook them for about 4 minutes on one side, then flip and cook for another 3-4 minutes until each piece is golden and the inside reaches 165°F.
Step 4: Cook the Second Batch and Combine
Once the first batch is done, transfer them to a plate and add the remaining tablespoon of olive oil to the skillet. Repeat the cooking process with the second half of the chicken. When all the chicken is cooked, return the first batch to the skillet and remove the pan from the heat.
Step 5: Finish with the Tangy Lemon Sauce
Pour the prepared lemon sauce over the chicken in the skillet. Place the skillet back on medium heat and let the sauce bubble for 30 seconds to a minute until it thickens beautifully. Toss everything gently to coat each piece in that glossy, bright sauce. Your Lemon Chicken (Chinese Style) Recipe is ready to be served!
How to Serve Lemon Chicken (Chinese Style) Recipe
Garnishes
Adding a few garnishes can take this dish from wonderful to unforgettable. Freshly chopped scallions contribute a lovely crunch and pop of green, while thin lemon slices add visual appeal and an extra zing of citrus when squeezed over the top just before eating. These simple touches elevate the whole experience.
Side Dishes
Lemon Chicken pairs beautifully with steamed jasmine rice or fluffy white rice to soak up every bit of that tangy sauce. For a healthy balance, stir-fried or steamed vegetables like broccoli, snap peas, or bok choy add vibrant color and nutrition. You could also serve it alongside a simple Asian-style slaw for a crunchy contrast.
Creative Ways to Present
For a fun twist, serve this Lemon Chicken over a bed of crispy fried rice or inside lettuce wraps for a fresh, handheld meal. You could even turn it into a cozy bowl with quinoa and avocado slices for a modern fusion touch. Whatever you choose, this recipe is versatile and shines on any plate.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Chicken (Chinese Style) Recipe keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve the crispy texture of the chicken as much as possible and maintain the bright flavor of the sauce.
Freezing
If you want to freeze some for a later meal, flash freeze the cooked chicken pieces on a tray first, then transfer to a freezer-safe container or bag. The sauce can be frozen separately in a small container to keep its texture intact. Frozen lemon chicken will keep well for up to two months.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat, adding a splash of water or leftover sauce if needed to keep it moist. Avoid microwaving when possible to retain that crispy coating texture and fresh lemony flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor, just make sure to adjust the cooking time slightly as thighs usually take a bit longer to cook through.
What if I don’t have fresh lemons?
While fresh lemon juice and zest are best for that vibrant flavor, bottled lemon juice can be used in a pinch. Just reduce the quantity slightly to avoid overpowering the dish, and skip the zest if you don’t have fresh lemons.
Is this recipe gluten-free?
Yes, as long as you use cornstarch for coating and in the sauce rather than wheat flour, this dish is naturally gluten-free. Just be sure your soy sauce and other condiments (if added) are gluten-free.
Can I make the sauce ahead of time?
Definitely! You can prepare the sauce in advance and keep it refrigerated. Just whisk it again before pouring it over the cooked chicken to ensure it’s smooth and well combined.
How can I make the chicken extra crispy?
Make sure your skillet is properly hot and don’t overcrowd the pan when frying the chicken. Also, pat the chicken pieces dry before coating them with cornstarch to help achieve that dream crispy crust.
Final Thoughts
This Lemon Chicken (Chinese Style) Recipe is one of those magical dishes that combines simplicity with incredible flavor, perfect for both weeknight dinners and special occasions. It’s bright, cheerful, and full of that classic sweet-tart balance we all adore. Give it a try, and I promise it will become a beloved staple in your recipe collection, bringing smiles and satisfied appetites every time.
Print
Lemon Chicken (Chinese Style) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Chinese-style Lemon Chicken recipe features tender, bite-sized chicken pieces coated in a light cornstarch crust, pan-fried to a golden brown, and tossed in a tangy, sweet lemon sauce. It’s a quick and flavorful dish perfect for a weeknight dinner and can be served garnished with fresh scallions and lemon slices for an extra burst of freshness.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper, to taste
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
- 3 tablespoons olive oil (divided)
Sauce
- 1/3 cup water
- 1/3 cup lemon juice (freshly squeezed recommended)
- Zest from 1 lemon
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
For Serving (Optional)
- Chopped scallions, to taste
- Lemon slices, to taste
Instructions
- Prepare Chicken: Cut the chicken breasts into bite-size pieces and place them in a medium bowl. Season with salt, pepper, and garlic powder, then sprinkle with 3 tablespoons cornstarch. Toss well to coat each piece evenly.
- Make Sauce: In a separate bowl, whisk together the water, lemon juice, lemon zest, sugar, and 1 tablespoon cornstarch until smooth and set aside.
- Heat Oil: Place a skillet over medium-high heat and add 2 tablespoons of olive oil. Heat the oil for a few minutes until it is hot but not smoking.
- Cook Chicken – Batch 1: Add half of the coated chicken pieces to the skillet, making sure not to crowd them to ensure proper browning. Cook for about 4 minutes, then flip the pieces using tongs and cook another 3 to 4 minutes until the chicken is browned and cooked through (internal temperature of 165°F). Transfer cooked chicken to a plate.
- Cook Chicken – Batch 2: Add the remaining tablespoon of olive oil to the skillet. Repeat the cooking process with the second batch of chicken pieces, then combine with the first batch on the plate.
- Combine with Sauce: Remove the skillet from heat and pour in the lemon sauce. Return the chicken to the pan and toss to coat. Place the skillet back on medium heat and cook the sauce with the chicken for 30 seconds to 1 minute, until the sauce thickens and bubbles.
- Serve: Transfer the lemon chicken to serving plates. Garnish with chopped scallions and fresh lemon slices, if desired, and serve immediately.
Notes
- Use freshly squeezed lemon juice for best flavor.
- Do not overcrowd the pan when frying the chicken to ensure it browns evenly and crisply.
- Maintain medium-high heat to develop a nice crust without burning the chicken.
- This dish pairs well with steamed rice or lightly stir-fried vegetables.
- Adjust sugar in the sauce to balance tartness according to personal preference.
