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
Scale
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.
