Asian Lemon Chicken:

Lemon Chicken that is delicious and easy to make, with just the right sweet and tangy! Not too much sweet and not too much vinegar.

This lemon chicken makes for a great take-out fake-out, pair it with homemade egg drop soup, some delicious easy fried rice, and these pineapple egg rolls for a complete meal.

Asian Lemon Chicken

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I am a huge fan of the fast, tasty, and take-out inspired Asian dish, and one of our favorite menu items at the local chinese place we visit is their lemon chicken. They make this amazingly tangy, but still sweet enough to want to drink lemon sauce that they use on both their lemon chicken and their fried wontons. I love it. Love it.

But at about $16 a plate, it is not very economical to take the family out for lemon chicken. So, I searched out recipes and tried a million, to find my favorite one, and the inspiration for the creation of this version was from Damn Delicious.  I make some alterations, and make it fit what our family likes, and what I typically have in my cupboard. It is super good, comes together in under 30 minutes, and costs way less than $16 a plate.

If you want to speed things up with this dish, feel free to just dredge your chicken in flour, and skip the second dredging. That just makes it nice and crispy, and gives it a good crust to catch the yummy, tangy, tasty lemon sauce.

Also, I purchased a small kitchen fryer a few years ago, and get a ton of use out of it, and I like that it feels less scary than heating oil in a pan. Is it just me, or is popping grease scary? You can find some great options for fryers here, and they are so easy to use.

Go Fresh and Customize

Also, Don’t use bottled lemon juice; fresh is best!

If you have smaller kids, feel free to cut your chicken into bite sized pieces and prepare it the same way. This is how we prepare our Orange Chicken, which is a similar dish and another family favorite. I like doing this because it means more surface to catch the sauce. For this reason, I sometimes double the sauce, so I can use it for fried wontons, crab and cream cheese wontons, or just to serve over brown rice. Yum!

Dinner Time Can be Family Festive Time

We like festive for every meal, because it really elevates family time and makes my children happy. When it comes to Asian food, our children begin to salivate and become joyful whenever they see the table set with chopsticks on bamboo dinner mats. We are just so festive like that. Or for that special Asian dinner date with my hubby, I love to dress my table with a beautiful Asian tablecloth runner. Now, if you like Asian, be sure and try some of our other favorites that follow.

Other Favorite Asian Dishes!

• Instant Pot Mongolian Beef
• Honey Walnut Shrimp
• Ginger Orange Chicken Meal Prep
• Lemon Chicken with Cilantro Brown Rice
• Chicken Asparagus Stir Fry Rice Noodles
• Easy Lemon Chicken
  
• Orange Chicken
  
• Beef and Broccoli
• Slow Cooker Beef and Broccoli

Asian Lemon Chicken

Lemon Chicken that is delicious and easy to make, with just the right sweet and tangy! Not too much sweet and not too much vinegar.

3.69 from 16 votes

Print Pin Rate

Course: Main Dish

Cuisine: Asian

Keyword: easy chicken, lemon chicken

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 823kcal

Author: Rachael

Ingredients

• 1.5 lbs boneless chicken breast cut into tenders
• 1 cup all purpose flour or if you are going gluten free, any gluten free flour works, I love potato flour when cooking asian themed
• 1/2 cup vegetable oil
• Salt and pepper
• 1 egg
• 1 cup milk

Lemon sauce

• 1/4 cup honey
• 1/2 cup brown sugar
• 1/3 cup gluten-free soy sauce
• 1 pinch of chili pepper flakes optional, adds a slight kick
• 1/3 cup pineapple juice
• 1 cup fresh squeezed lemon juice
• 1 tsp garlic powder
• 2 tsps apple cider vinegar
• 1 Tbs corn starch
• zest of one lemon

Garnish

• 1 tbs toasted sesame seeds
• 1/4 cup sliced green onions

Instructions

• In a small sauce pan over medium heat mix together all sauce ingredients, except corn starch, and stir until sugar melt.
• Bring to a boil, and let cook for 1-2 minutes, stirring frequently.
• Remove from heat, whisk in corn starch.
• Then set aside.
• Next, prepare chicken by cutting chicken into tender, then pat them dry.
• Then mix together salt and pepper (a few shakes of each) with the flour, and dredge your tenders
• Mix together milk, egg, and take dredged chicken, and dip into the egg, milk mixture
• Then dredge in flour again
• In a medium size skillet, heat oil until it sizzles when you flick water into it, but not so hot that steam is coming off. Fry your chicken tenders on each side until nice and brown. Or use a fryer heated to 375 degrees. Cook 3-4 minutes.
• Set on paper towels to catch excess oil
• Then toss with lemon sauce, which will be thin, but should have thickened up some while sitting.
• Garnish with toasted sesame seeds and fresh green onion
• Serve hot

Notes

***After comments from readers, I have remade this recipe several times, and adjusted it, reducing the vinegar, making it a little easier to make, and thickening the sauce.

Nutrition

Calories: 823kcal | Carbohydrates: 82g | Protein: 45g | Fat: 36g | Saturated Fat: 24g | Cholesterol: 155mg | Sodium: 1330mg | Potassium: 955mg | Fiber: 1g | Sugar: 51g | Vitamin A: 210IU | Vitamin C: 28mg | Calcium: 143mg | Iron: 3.5mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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