Asian Lemon Chicken is incredibly easy to make at home and often faster than ordering takeout. This classic Chinese-style dish is a crowd-pleaser and usually the first thing to disappear at the dinner table. Try this Asian Lemon Chicken recipe—it may become a new family favorite.
I live in a suburb of Austin, Texas, where Chinese delivery options are limited. That’s probably for the best—homemade versions are usually healthier and just as satisfying. I often make my take on Orange Chicken because my husband and three boys love it, so developing a Lemon Chicken felt like a natural next step.
Creating a good Lemon Chicken sauce took a few attempts to get the balance of sweet and tart just right. If the sauce lacks sweetness it can be overwhelmingly sour; if it’s too sweet the lemon is lost. The sauce really makes this dish, so aim for a bright, balanced flavor.
Takeout restaurants often use dark meat because it stays moist and is less expensive, but I usually use chicken breasts or tenders from my freezer. Either white or dark meat works well—just adjust cooking time accordingly so the chicken is cooked through without drying out.
This Lemon Chicken is delicious served over white or brown rice, but it also pairs nicely with noodles or quinoa. For a finishing touch, sprinkle toasted sesame seeds or chopped green onions on top. Serve with quick-sauteed green vegetables—sugar snap peas, snow peas, bell peppers, broccoli, or zucchini—for a complete, colorful meal.
Asian Lemon Chicken Recipe
10 mins
15 mins
25 mins
Ingredients
- 4 Chicken Breasts cubed
- 1 c All-Purpose Flour
- 1 c Cornstarch
- 2 tbsp Canola Oil
- ½ c Brown Sugar
- ¼ c Honey
- 2 tbsp Rice Wine Vinegar
- ½ c Lemon Juice
- ½ tsp Ginger
- 2 Garlic Cloves minced
- 1 tbsp Cornstarch
- 2 tbsp Lemon Zest
- Green Onions optional, chopped for garnish
Instructions
- In a large bowl, whisk together the brown sugar, honey, rice wine vinegar, lemon juice, ginger, garlic, 1 tablespoon cornstarch, and lemon zest. Set the sauce mixture aside.
- In another large bowl, combine the all-purpose flour and 1 cup cornstarch. Dredge the cubed chicken in the dry mixture, shaking off any excess.
- Heat the canola oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook about 1–2 minutes per side, until the chicken is cooked through and no longer pink inside.
- Remove the cooked chicken to a plate. Pour the prepared sauce into the same pan, scraping up any browned bits. Stir and cook for about 1 minute, until the sauce begins to thicken slightly.
- Add the chicken back into the pan and stir to coat each piece evenly with the sauce. Cook briefly to warm through and ensure the sauce clings to the chicken.
- Serve the lemon chicken over rice (or noodles/quinoa) and garnish with chopped green onions or sesame seeds if desired.
Nutrition
Carbohydrates: 102 g |
Protein: 51 g |
Fat: 13 g |
Saturated Fat: 1 g |
Cholesterol: 144 mg |
Sodium: 275 mg |
Potassium: 948 mg |
Fiber: 1 g |
Sugar: 45 g
If you enjoy this version, you might also like other lemon chicken variations or recipes that pair well with it. Try serving with quick-sauteed greens for a balanced weeknight meal.