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This easy Chinese-style lemon chicken recipe has crispy bites of juicy chicken that are coated in a bright, glossy lemon sauce! It’s sticky, sweet, and a little bit tangy.
You may also like my Firecracker Chicken or Easy Teriyaki Chicken Recipe next.
Why you’ll love it
This Chinese-inspired lemon chicken recipe is basically sunshine in every bite. We’ve got tender chicken that’s pan fried until golden and crispy, and it’s smothered in a wonderful savory-sweet lemon glaze. It’s very crave-worthy and so good over rice!
Whenever I see lemon chicken on the menu at Chinese restaurants, I always think “I could make this!”, and it turns out I sure can using my tried and true cornstarch method to get them perfectly crisped up. It’s fabulously easy, and no wok is needed.
What you’ll need
For the chicken
- Chicken breasts – we’re using boneless skinless
- Garlic powder – this and salt & pepper infuse savory flavor right into the chicken
- Cornstarch – it’s the magic ingredient to get that crisped-up, lightly browned exterior!
- Olive oil – for pan frying
- Scallions – a pop of freshness for serving
For the sauce
- Water – the base
- Lemon juice and zest – that fresh acidity is perfect with chicken
- Sugar – for balance and irresistible sweetness
- Cornstarch – to thicken it up
Helpful tips
- Since the cooking part goes fast, it’s important to prep everything ahead of time!
- It’s a good idea to shake any excess cornstarch off each piece of chicken before adding it to the skillet.
- Make sure the pan is very hot before starting to get that sear.
How to make Chinese lemon chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut up the chicken. In a prep bowl, toss with some salt & pepper, the garlic powder, and cornstarch. Whisk together the sauce ingredients. Heat up two-thirds of the oil in a skillet until hot. Cook half the chicken through. Transfer the first batch to a plate.
Add the remaining oil, and cook the second batch. Once done, return the first batch of chicken to the skillet. Remove from the heat, and pour in the lemon sauce. Let it bubble until thickened. Give it a toss, and garnish with scallions and lemon slices.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use a cast iron Le Creuset skillet for all chicken recipes using this technique, and cooking tongs make the bites easy to turn/toss.
- Use a glass prep bowl for tossing with the cornstarch.
- Chicken is done when it’s 165F, and you can easily tell with an instant read thermometer.
Substitutions and variations
- There aren’t a lot of ingredients in here, so I recommend trying it as written. If you prefer a honey-based sauce, you may want to head over to my Honey Chicken (Asian Style) instead. I’ve also seen some versions use a splash of soy sauce.
- If you want the sauce to be sweeter, use less lemon zest and/or a bit more sugar.
- It doesn’t make tons of sauce, so double it if you want a lot to coat rice.
What to serve with Chinese lemon chicken
- I really like serving these little bites of deliciousness on a big pile of rice. Any kind works, but jasmine is my usual.
- Your favorite noodles are another great option! Try rice noodles or Udon.
- Finish the meal with a salad like my Broccoli Ramen Slaw.
Leftovers and storage
- You can store leftovers for 3-4 days in the fridge, but keep in mind that the chicken will lose its crispiness over time.
- Slowly reheat over a low heat on the stove until warmed through.
- It’s not the best recipe to freeze since it’s likely to change texture.
More Asian-inspired recipes
If you made this Asian-style lemon chicken recipe, please drop a comment and star review below! You can also tag me on Instagram, and I’ll feature you in my stories.
Lemon Chicken (Chinese Style)
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- For serving: chopped scallions and lemon slices optional, to taste
Sauce:
- 1/3 cup water
- 1/3 cup lemon juice see note
- Zest from 1 lemon
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Cut the chicken into bite-size pieces and place it in a medium bowl. Season with some salt & pepper, the garlic powder, and sprinkle the cornstarch over it. Toss until coated.
- Add the sauce ingredients to another bowl and whisk together.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes.
- Once the pan is HOT, add half of the chicken to the skillet and ensure each piece isn't crowded so it browns better. Cook for 4 minutes and then flip and cook another 3-4 minutes or so using cooking tongs. Chicken should be browned and cooked through (165F). Transfer the chicken to a plate. For the second batch, add another tablespoon of olive oil to the pan.
- Once the second batch of chicken is done, add the chicken that's on the plate back to the skillet. Take the skillet off the heat, then pour in the sauce and let it bubble for 30 seconds to a minute or so until thickened. Toss it with the chicken to coat thoroughly. Serve with fresh lemon slices if desired and chopped scallions.
Notes
- For this recipe, it’s a good idea to buy 2-3 lemons. One large lemon yields about 2 tbsp of zest. The sauce isn’t ridiculously sweet, but if you prefer a slightly sweeter sauce, use just 1 tbsp of lemon zest and/or add a little more sugar.
- I serve this recipe with rice usually. I’ll measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the chicken so that it’s ready at the same time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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