I still remember the first time I had lemon chicken. I was a kid, sitting at a round table in a little family-run Chinese restaurant, staring at this golden, crispy chicken drizzled with a bright, glossy sauce.
One bite, and I was hooked—the perfect balance of tangy, sweet, and savory. But let’s be honest, takeout versions are often loaded with sugar, too much oil, and ingredients you can’t pronounce.
That’s why I decided to make my own, using fresh, wholesome ingredients while keeping all the flavor. This version is just as crispy, but it’s baked or lightly pan-fried instead of deep-fried.
The sauce? Just the right amount of sweet and tangy, made with real lemons—no bottled stuff here!
Variations & Substitutions:
✅ Gluten-Free? Use gluten-free panko and tamari instead of soy sauce.
✅ Want it spicier? Add ½ tsp red pepper flakes or sriracha to the sauce.
✅ No honey? Try maple syrup or a bit of coconut sugar.
✅ Crispier? Double-coat the chicken (repeat egg & panko step).
🍽️ Serving & Presentation:
- Rice Pairing: Serve with jasmine rice, brown rice, or quinoa for a nutritious balance.
- Side Ideas: A side of roasted broccoli or sautéed bok choy makes it a meal.
- Plating Tip: Drizzle extra sauce over the top, add a fresh lemon slice, and sprinkle some sesame seeds for that restaurant-style look.
Crispy Chinese Lemon Chicken
A healthier take on the takeout classic, this crispy lemon chicken is baked or lightly pan-fried and coated in a sweet, tangy lemon sauce made with fresh ingredients.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (for extra crispiness)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp avocado oil (or any high-heat oil)
For the Lemon Sauce:
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- ⅓ cup honey (or maple syrup for a refined sugar-free option)
- 1 tbsp low-sodium soy sauce (or coconut aminos)
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp rice vinegar
- ½ cup chicken broth (or water)
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
Garnishes (optional but highly recommended!):
- Sliced green onions
- Sesame seeds
- Extra lemon slices for serving
Instructions
Prep the Chicken:
- Preheat your oven to 400°F (or heat a large skillet over medium heat if pan-frying).
- In a shallow bowl, mix cornstarch with salt, pepper, and garlic powder.
- In another bowl, beat the eggs.
- In a third bowl, place panko breadcrumbs.
- Coat each chicken piece: first in cornstarch, then in egg, then in panko, pressing lightly to adhere.
2️⃣ Cook the Chicken:
Oven Method:
- Place the coated chicken pieces on a parchment-lined baking sheet and lightly spray with cooking oil.
- Bake for 20–25 minutes, flipping halfway, until golden brown and crispy.
Pan-Fry Method:
- Heat 2 tbsp avocado oil in a large skillet over medium heat.
- Cook the chicken in batches, turning occasionally, until golden brown and cooked through (about 6-8 minutes total). Drain on a paper towel.
3️⃣ Make the Lemon Sauce:
- In a small saucepan, combine lemon juice, zest, honey, soy sauce, ginger, garlic, rice vinegar, and broth.
- Bring to a simmer over medium heat.
- In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry.
- Stir into the sauce and cook for 2-3 minutes until thickened.
4️⃣ Combine & Serve:
- Toss the crispy chicken in the warm lemon sauce or drizzle it over the top.
- Sprinkle with green onions and sesame seeds.
- Serve with steamed rice, cauliflower rice, or stir-fried veggies!
Notes
Use fresh lemon juice for the best flavor. Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked or Pan-Fried
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 12g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
