Description
This Chinese-style Lemon Chicken recipe features tender, bite-sized pieces of chicken breast, lightly coated in cornstarch and pan-fried to golden perfection. The chicken is then tossed in a tangy and sweet lemon sauce made with fresh lemon juice and zest, providing a perfect balance of flavors. Quick to prepare and cook, this dish makes a delightful weeknight dinner served with optional scallions and lemon slices for a fresh garnish.
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 (preferably fresh)
- 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 the chicken: Cut the chicken breasts into bite-sized pieces and place them in a medium bowl. Season with salt, pepper, and garlic powder. Sprinkle 3 tablespoons of cornstarch over the chicken and toss to coat each piece evenly.
- Mix the sauce: In a separate bowl, whisk together the water, lemon juice, lemon zest, granulated sugar, and 1 tablespoon cornstarch until smooth and fully combined.
- Heat the skillet: Warm 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes until hot.
- Cook the chicken – batch one: Add half of the chicken pieces to the skillet, ensuring they are not crowded to allow for even browning. Cook for about 4 minutes, then flip the pieces and cook for another 3-4 minutes, or until the chicken is browned and reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate.
- Cook the chicken – batch two: Add the remaining tablespoon of olive oil to the skillet and cook the second half of the chicken pieces in the same way until browned and fully cooked.
- Combine and thicken sauce: Return the first batch of cooked chicken to the skillet. Remove the skillet from the heat, pour in the prepared lemon sauce, and place back on medium heat just long enough for the sauce to bubble and thicken, about 30 seconds to 1 minute. Toss the chicken in the sauce until fully coated.
- Serve: Plate the lemon chicken and garnish with chopped scallions and fresh lemon slices, if desired, for an added burst of freshness and color.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Ensure the skillet is hot before adding chicken for a better sear and browning.
- Do not overcrowd the pan to allow even cooking and proper crispiness.
- The sauce thickens quickly, so watch carefully to avoid burning.
- This dish pairs well with steamed rice or stir-fried vegetables.
