Asian Lemon Chicken – an easy homemade 30 minute version of the popular Chinese Takeout-Style Lemon Chicken. With a light and crispy coating covered in a flavorful sweet, savory and tangy lemon sauce. With gluten free & paleo options. Stove top, bake or air fryer instructions plus recipe video!
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Although we’ve had what’s been considered a pretty mild winter so far, I’ve been dreaming of tropical beaches along with bright and sunny citrus flavors.
Lemon anything happens to be my favorite and that bright and refreshing scent can always cheer me up even on the gloomiest day.
My son also happens to be a big lemon lover and this Asian Lemon Chicken is one of his favorite fake-out takeout dishes.
This homemade version is ready in just 30 minutes so it’s perfect for those busy weeknights.
And the best part about this dish is that there is no deep frying involved.
I’ve included instructions to:
- pan fry in a skillet on the stove in a little bit of oil
- bake it in the oven
- or air fry it (seriously my new favorite obsession)
The sweet and sticky sauce for this Asian Lemon Chicken is full of dimension and flavor. It’s got the right amount of balance of sweet, savory and zingy.
You can easily customize it to your tastes though. If you like your sauce sweeter, add more honey. For tangier – add more lemon juice and vinegar. And for a kick of heat, add extra Sriracha.
Allergy-friendly substitutions and make ahead tips for this Asian Lemon Chicken:
- For low sodium soy sauce – use gluten free tamari or coconut aminos for paleo-friendly version
- For cornstarch – use arrowroot starch for paleo-friendly version
- To make this ahead – combine all the ingredients for the sauce and store in an air-tight container in the fridge for up to 3 days.
- The night before, dice the chicken and store in a separate zip-top freezer bag in the fridge.
- If serving with rice, make rice the day before and store in an air-tight container in the fridge.
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before – – I use this lunch container.
- 1 egg white lightly beaten
- 1 lb boneless skinless chicken breast cut into bite-sized chunks (or long strips if preferred)
- 1/2 cup cornstarch flour or arrowroot powder for paleo
- 1/3 cup panko crumbs use gluten free if necessary or leave out
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for pan-frying
- 1/3 cup low sodium soy sauce or coconut aminos for gluten free and paleo friendly version
- 1/4 cup honey
- 2 Tablespoons rice wine vinegar or 1 tablespoon apple cider vinegar
- 3 Tablespoons fresh squeezed lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon sesame oil
- 2 cloves garlic finely minced (or 1 teaspoon garlic powder)
- 1/4 teaspoon freshly grated ginger
- 2 Tablespoons cornstarch or arrowroot powder
- 2-3 Tablespoons water plus more to thin out sauce
- 1/2 teaspoon Sriracha hot sauce optional or to taste
- Green onions and sesame seeds
- Combine the sauce ingredients together in a medium saucepan. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.
- In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt, and black pepper. Add the chicken and shake well to coat.
- Cook chicken using your preferred method below.
- While the chicken is cooking, heat saucepan with sauce on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, honey for sweeter and sriracha for spicier, if desired.
- Heat 2-3 tablespoons oil (or enough to lightly coat the bottom of the pan) in a large skillet over medium-high heat. Working in batches, add chicken and pan fry until golden and cooked through, about 3-5 minutes per side. Transfer to a large platter lined with paper towels. Repeat.
- Toss chicken together with the heated lemon sauce, coating well.
- Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.
Preheat oven to 375F. Place chicken in a single layer on a large baking sheet lined with parchment paper. Bake for 12-14 minutes or until chicken is cooked, flipping once in between. Turn oven to broil for 2-3 minutes or until chicken pieces turn light brown on top and crisp up. Watch your chicken closely so it doesn't burn. Remove chicken from oven and toss together with heated lemon sauce, coating well.
Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.
Preheat air fryer to 400°F for 8 minutes.
Place chicken in a single layer in the cooking tray (you will have to cook in batches depending on how big your air fryer is.
Air fry 8 minutes, turning halfway. Until golden.
Remove chicken from the tray and toss together with the heated lemon sauce, coating well.
Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.
Recipe Video
Don’t forget to stop by and check out these great recipes from my 30 Minute Thursday friends:
One Pot Beef and Tomato Macaroni Soup from The Recipe Rebel
Baked Chicken Ranch Taquitos from Pumpkin ‘N Spice
Sheet Pan Lemon Garlic Salmon and Asparagus from Kristine’s Kitchen
Honey Garlic Chicken Stir Fry Noodles from Savory Nothings
One Pan Italian Pasta from My Kitchen Craze
Spicy Sausage, Kale and Potato Soup from Floating Kitchen
Sheet Pan Chicken Fajitas from Bake.Eat.Repeat.
Easy Thai Vegetable Pita Pizzas from She Likes Food
Guinness Beef Chili from Flavor the Moments
Did you try this recipe?
Gayle @ Pumpkin 'N Spice -
I can’t enough of anything with lemon either, especially in savory dishes. This lemon chicken is calling my name, Kelly! I absolutely love that this is ready in just 30 minutes and so full of flavor. I think I could put that sticky sweet sauce on just about everything!
Melissa - Skinny Mom Loves Food -
I am so ready for winter and flu season to be over! We adore anything lemon so I am adding this to our dinner menu for next week! Looks delicious, Kelly!
Angie@Angie's Recipes -
One of my favourite chicken dishes! I love the add of sriracha in your lemon sauce.
Johnna -
This looks marvelous! It’s been too long since I’ve had lemon chicken! I love that you included a paleo and gluten free option so now I can make this.
Eva @ Eva Bakes -
I am crazy for lemon! I love all your Chinese fake out dishes. So much better than the kinds at the restaurants!!
Liz @ Floating Kitchen -
This sauce sounds so good! I’ll definitely be adding that sriracha in there! I like it spicy! And thanks for the baked version instructions. I’m totally going to try that. I have a frying aversion because well, I don’t trust myself with hot oil. Lol.
Monica -
Looks amazing – can’t believe you don’t have to fry it! And is it crazy that while I have orange chicken a lot, I can’t think of the last time I had lemon chicken?! I really want to!! It really looks amazing…making me hungry here! ; )
marcie -
Citrus always perks up my day — I can’t live without it! And I just want to eat a whole pan of that chicken in that amazing sauce. I’m trying this soon!
Zainab -
I LOVE the burst of lemon in these and the sweet honey. Yummm!!
Jessica @ A Kitchen Addiction -
I love citrusy dishes this time of year! I need to add this to our menu soon!
cheri -
What a delicious fake-out takeout meal, cute saying too. We are big lemon lovers here as well, in fact we have a small lemon tree. Pinned to add to the dinner roatation, thanks Kelly.
Izzy @ She Likes Food -
I love lemons and I want to put that sauce on everything!! It looks so delicious!
mira -
Love anything lemon! This chicken looks so delicious! Pinning!
Manali@CookWithManali -
the addition of lemon sounds so wonderful!
Anu - My Ginger Garlic Kitchen -
I like sweet, savory and tangy Asian flavors. And this Asian Lemon Chicken is no exception. Love the fact this is ready in 30 minutes.
Amy -
Looks so good! I can’t wait to try it!
Rachelle @ Beer Girl Cooks -
Girl, I’m with you on dreaming about beaches. I wish I was sitting on one right now with a big bowl of this lemon chicken dish!
Stacey @ Bake.Eat.Repeat. -
I love lemon chicken – this looks just amazing. Homemade takeout is the best! Can’t wait to try this!
Emma -
I agree Kelly lemon is an amazing flavour that makes us think of sunnier warmer times. This sauce looks amazing 🙂
Katie -
Would this be a good meal to make ahead, freeze and reheat? Looks amazing! I’m looking to stock up the freezer with some easy meals for the hubby for lunches. Thanks!
Christine @ myblissfulmess -
Oh my gosh! Lemon and honey is such an awesome combo. And this couldn’t be easier. Perfect for meal prep for my lunches, especially since it reheats quite well.
Fiona -
Delicious!
Sabrina -
We loved this! Thank you!
Sabrina -
Yum
Sarah -
So delicious! Thank you!
Amber@TheRecipesPk -
WOW, just a perfect and mouthwatering dish for a lunch and dinner.
Brittany -
We made this tonight, and it was a huge hit!! We are so excited to take the leftovers for lunches this week. This will definitely be in our normal rotation.
Kelly -
HI Brittany, so happy to hear that! Thanks for letting me know!
Carolina -
I made this for dinner and as a first timer, im surprised that it was a success! My friends loved it! THANK you!
fitlum -
I made this tonight, and it was a crunch hit!! i am so excited to take the leftovers for lunches this week. This will definitely be in my normal rotation.