Lemon Chicken with a Light Soy Lemon Sauce
Make lemon chicken at home with skillet-browned chicken, fresh lemon juice, soy sauce, honey or sugar, garlic, ginger, and rice.
chicken, takeout-style, family-friendly, rice-bowl
chicken: 600 g / 1 1/3 lb boneless chicken thigh or breast.
lemon juice: 3 tbsp juice plus 1 tsp zest.
Cut the chicken into small bite-size pieces and pat dry. Toss with cornstarch until each piece is lightly coated. Let the coated chicken sit for a minute while you mix the sauce so the coating adheres.
In a bowl, stir lemon juice, lemon zest, soy sauce, honey or sugar, stock or water, garlic, ginger, and vinegar if using. Taste a tiny bit; it should be bright but balanced by sweetness.
Add oil to a large skillet and heat over medium-high heat. You are pan-frying, not deep-frying, so the oil should cover only the surface of the pan. A small chicken piece should sizzle when added.
Add chicken in one layer and cook until golden, turning pieces as needed. Work in batches if the pan is crowded. The chicken should be cooked through before sauce goes in, because the lemon sauce cooks briefly.
Pour the lemon sauce into the pan and stir as it bubbles. Cook only 1 to 2 minutes, just until it becomes glossy and coats the chicken. Long boiling can make lemon taste dull or bitter.
Turn off the heat and add green onion and sesame seeds if using. Serve immediately. If the sauce tastes too sharp, balance it next time with a little more honey or sugar rather than cooking it longer.
Fresh lemon gives the best flavor, but bottled lemon juice can work with a little zest or extra vinegar.
Use chicken breast for a lighter texture or thigh for more forgiveness.
Chicken stock rounds out the sauce, but water is fine for a simple version.
Use orange juice for a softer citrus sauce.
Use tofu instead of chicken for a meat-free adaptation.
Use maple syrup, honey, or white sugar for sweetness.
Lemon juice: Fresh lemon juice, Bottled lemon juice, Orange juice. Fresh zest makes the sauce taste more natural if using bottled juice.
Chicken: Chicken breast, Chicken thigh, Firm tofu. Smaller pieces brown faster and need less sauce.
Chicken stock: Water, Vegetable stock, A little reserved rice water. Stock is helpful but not required for the simplest version.
Can lemon chicken be made without deep frying?
Yes. This version uses skillet browning and a thin cornstarch coating.
Yes. Bottled lemon juice works, especially with a little lemon zest or a small splash of vinegar for freshness.
Is lemon chicken the same as orange chicken?
No. Lemon chicken tastes sharper and lighter, while orange chicken is usually sweeter and rounder.