Lemon chicken has always been one of my go-to Chinese takeaway orders-but I'd usually end up feeling heavy and greasy after eating it. That's why I came up with my own Chinese lemon chicken recipe-a lighter, fresh version that's still got that glossy tangy sauce.
TL;DR
- Prep time: ~10 minutes. Cook time: ~20 minutes
- Meal prep: Portion with rice + veggies, keeps balance for busy weeks
- Fridge storage: Up to 4 days in airtight containers
- Freezer storage: Up to 3 months (store chicken + sauce separately)
- Reheating: Microwave with splash of water (3 min) or stovetop gently (10 min)
- Customise: More zest for tangier, more honey for sweeter, mix citrus for softer flavour
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Why you'll love this recipe
Bright lemon flavour. While lemon is usually a baking star (see my lemon blueberry cookies), it shines here in this zesty and refreshing sauce.
Customisable. Love lemon? Add more zest. Prefer sweetness? Up the honey. Unlike takeaway, this one's fully in your control.
Meal prep friendly. Balanced with rice and vegetables, just like my Greek chicken rice bowl and satay chicken rice bowl, this makes an easy set of lunches.
No batter. You'll get crispy chicken without the heavy, greasy coating-similar to my lighter take on orange chicken and rice.
Ingredients and Substitutions
Chicken Breast. I use chicken breast as it's lean and high in protein. Thigh or tenderloins work well if you prefer.
Cornstarch. This tenderises the chicken, provides the crispy coating and thickens the sauce.
Soy sauce. Use an all-purpose soy-sauce or a low-sodium. Don't substitute for dark soy sauce (it's not the same).
Vinegar. I normally use white vinegar because I always have it on hand, but you can use Chinese rice vinegar or Shaoxing wine if you have these in your cupboard. This helps balance the sourness from the lemon while keeping the lemony taste.
Lemon. Lemon juice and zest (don't forget this bit if you're a lemon lover like me - in which case you should try my lemon mustard chicken thighs) are a must for this recipe!
Chicken stock or broth. This helps give bulk to the lemon sauce recipe. You can use water if you're short on stock, but the flavour won't be as full.
Brown sugar and honey. The sweetness in the brown sugar and honey helps to balance the sourness of the lemon. You can adjust if you prefer a sweeter lemon chicken.
Please check the recipe card for full list of ingredients and quantity.
Variations
One of the best things about making Chinese lemon chicken at home is that you can tweak the flavour to your taste:
- If it's too sour, add extra honey or brown sugar. Sugar balances acidity on your taste buds.
- For a honey lemon chicken variation, use only honey instead of sugar for natural sweetness.
- For less lemony flavour, reduce zest and juice slightly, or mix lemon juice with orange juice for a softer citrus profile.
How to make lemon chicken
In one bowl, whisk together eggs, soy sauce and vinegar. In another bowl, mix lemon rind with corn starch. I recommend grating the lemon rind with a very fine grater (or a zest grater). If you're not HUGE on the lemon flavour, skip the extra lemon zest.
Slice chicken into 1inch cubes (or however you prefer these to be sliced).
Place chicken pieces into the egg mixture, coat well. Then place them into the cornstarch mixture and turn onto each side so the whole piece is coated.
Heat oil in a large pan and then add the coated chicken pieces. Cook until they're golden brown. This will take approx. 5 minutes depending on the type of stove you have. At this stage, they don't need to be at the safe temperature as the sauce will help continue to cook the inside of the chicken.
While the chicken is cooking, mix together the sauce ingredients (except water and cornstarch) until well combined.
At this stage, you can remove the chicken from the pan and do a quick clean to ensure there's no batter left over (as this will create some small clumps in the lemon sauce).
I'm pretty lazy, so I normally just add the lemon sauce straight into the pan. Allow the sauce to heat up and bubble, then reduce the heat to low. Combine cornstarch and water together and add to the mixture. Stir gently as the lemon sauce thickens and sticks to the chicken.
Serve with your choice of sides. Suggestions under meal prep below.
Top Tip
Use lemon zest. It intensifies flavour without making the sauce too sour.
Don't overcrowd the pan. Sear chicken in batches so it crisps instead of steaming.
Taste the sauce before thickening. Adjust honey, sugar, or lemon here so it's balanced to your liking.
Meal prepping honey lemon chicken
Meal prepping chicken breast with rice and vegetables is one of the most affordable and balanced options. And don't worry, I am not one for boring meal preps!
Storing
Store the rice and chicken on separate sides of the container so the rice doesn't go soggy.
It can be kept in the fridge for up to 4 days.
How do you reheat lemon chicken?
Microwave - Add a splash of water to the rice, cover loosely, and heat in 1-minute bursts (about 3 minutes total). Stir between bursts.
Stovetop - Heat with a small amount of oil, then add chicken and vegetables and stir until hot (about 10 minutes). Remove and add the rice for approx. 2 minutes until heated through.
Can you freeze Asian lemon chicken?
You can, but I wouldn't freeze the chicken coated with the lemon sauce. It'll still taste nice, but may be slightly soggy.
For best results, freeze sauce and chicken separately for up to 3 months and thaw overnight in the fridge before reheating.
Like my tips for storing, store the rice and chicken separately in the freezer - or cook fresh (or microwave) rice when wanting to eat.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes-this version skips the heavy batter and deep-frying, using chicken breast and a lighter pan-seared coating for a healthier take.
Steamed rice is classic, but it's also great with quinoa, noodles, or even mashed cauliflower for a lower-carb option. Add broccoli, carrots, or zucchini for balance..
In many restaurants, yes, Chinese lemon chicken is typically deep-fried. This results in the signature crispy golden-brown exterior that's a highlight of the dish.
However, there are variations! Some restaurants may pan-fry the chicken instead, achieving a slightly less crispy but still flavorful result. You may also find recipes online that offer ways to air-fry or even bake the chicken for a healthier alternative that still delivers a crunchy texture.
Ultimately, whether Chinese lemon chicken is deep-fried depends on the specific recipe and preparation method. If you're ordering it at a restaurant, you can always ask how they prepare it. At home, you have the flexibility to choose the method that best suits your preferences and dietary needs.
Add more honey or sugar, or cook it down a little longer to mellow the acidity. You can also mix lemon juice with orange juice for a softer citrus profile.
Other chicken breast meal preps
Or, you can have a browse through my chicken breast meal preps for more delicious eats.
Recipe
Chinese Honey Lemon Chicken
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Equipment
Ingredients
Chicken
- 500 g (1 lb) chicken breast , cut into 1 inch pieces (See Note 1)
- 30 g (2 tablespoon) soy sauce, (subs Note 1)
- 25 g (¼ cups) corn starch
- 2 tablespoon lemon rind, approx.1[ (See Note 3)
- 15 g (1 tablespoon) extra virgin olive oil
Lemon Sauce
- 1 clove garlic, minced (Subs Note 4)
- 1 teaspoon ginger, finely grated (Subs Note 4)
- 125 ml (½ cups) chicken stock, (See Note 3) (See Homemade Chicken Stock)
- 30 g (2 tablespoon) soy sauce, (subs Note 1)
- 50 ml (¼ cups) lemon juice, approx. 1 lemon
- 30 g (2 tablespoon) brown sugar
- 40 g (2 tablespoon) honey
- 5 g (2 teaspoon) corn starch, dissolved in 2 tablespoons water
To serve
- 200 g (1 cups) rice , yields 3 cups cooked, cooked your way or see my full tips and tricks on how to make
- 1 broccoli , cooked your way or steamed per below
- 2 carrots , cooked your way or steamed per below
Instructions
Prepare ingredients
- If serving with rice, prepare 200 g (1 cups) rice by cooking your way or following my tips & tricks.
- Dice: 500 g (1 lb) chicken breast and add to a bowl with 25 g (¼ cups) corn starch and 30 g (2 tablespoon) soy sauce. Toss to combine.
- (If using), cut 1 broccoli into florets and slice 2 carrots .
- Grate: 1 clove garlic, 1 tsp ginger, 2 tbsp lemon rind (rind - yellow only, avoid white) and mix with 125 ml (½ cups) chicken stock, 30 g (2 tablespoon) soy sauce, 50 ml (¼ cups) lemon juice, 30 g (2 tablespoon) brown sugar, 40 g (2 tablespoon) honey until sugar dissolved.
Cook Chicken
- Heat 15 g (1 tablespoon) extra virgin olive oil in a large pan then add chicken pieces. Cook until golden brown (approx. 3-5 minutes each side).
- Add sauce to the chicken, stir well and bring to the boil. Add the 5 g (2 teaspoon) corn starch to 1 tablespoon water, mix, then add to the sauce and bring to a boil (bubbling). When bubbling, lower the heat until it thickens (approx. 5-10 minutes).
Cook Vegetables
- Cook 1 broccoli , and 2 carrots , to your preferences; or add just enough water to cover the bottom of a large pan, then add pieces of broccoli and carrot to the water and cover to steam for 6-10 minutes or until bright in colour and tender.
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