Asian Lemon Chicken

This Chinese lemon chicken recipe is a 30-minute version of a common restaurant dish. It’s light, tangy, and sweet, plus it’s easy to make with gluten-free, low-carb, paleo and grain-free options.

Egg White | Chicken Breast Cornstarch | Panko Crumbs Salt | Pepper | Oil | Soy Sauce Honey | Rice Wine Vinegar Lemon Juice | Lemon Zest Sesame Oil | Garlic | Ginger Water | Sriracha | Green Onions Sesame Seeds



Combine the sauce ingredients together. Add some of the sauce to a mixing bowl then lightly beat in the egg white and add chicken pieces. Mix well. In a Ziploc bag combine the cornstarch, panko crumbs, salt, and pepper. Add the chicken and shake well. Cook the chicken using your preferred method. While the chicken cooks heat the sauce. Allow it to bubble and thicken while whisking then turn off the heat.

Cooking on the stovetop Heat oil in a skillet on medium-high heat. Cook the chicken until golden and cooked through. Remove excess grease. Toss the chicken into the heated lemon sauce. Garnish and serve with rice or noodles.

Baking Preheat the oven to 375°F. Place the chicken on a parchment-lined baking sheet. Bake for 12-14 minutes and flip halfway through. Broil for 2-3 minutes until crispy. Toss with heated lemon sauce. Garnish and serve with rice or noodles.

Cooking in the air fryer Preheat the air fryer to 400°F for 8 minutes. Place chicken in the cooking tray. Air fry for 8 minutes, turning halfway through.  Remove from the fryer and toss in the lemon sauce. Garnish and serve with rice or noodles.


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