Chinese 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.
Ingredients
- 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 , you can also sub with tapioca starch or arrowroot powder for paleo
- 1/3 cup panko crumbs , you can use gluten free panko crumbs or crushed almond flour / cassava flour crackers (such as these or these or even pork rinds for a grain-free version.
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for pan-frying
For the Sauce:
- 1/3 cup low sodium soy sauce , you can sub with gluten-free tamari or coconut aminos for gluten free and paleo friendly version
- 1/4 cup honey , you can also use maple syrup or preferred sticky liquid sweetener of choice such as date syrup, Yacon syrup or Lakanto sugar-free maple syrup for a lower sugar option.
- 2 Tablespoons rice wine vinegar , can sub with coconut 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. Sub with preferred hot sauce.
Garnish (optional):
- Green onions and sesame seeds
Instructions
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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.
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In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt, and black pepper. Add the chicken and shake well to coat.
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Cook chicken using your preferred method below.
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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.
For Pan-Fry Stovetop Version:
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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.
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Toss chicken together with the heated lemon sauce, coating well.
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Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.
For the Baked Version:
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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.
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Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.
For the Air Fryer Version:
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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.
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Remove chicken from the tray and toss together with the heated lemon sauce, coating well.
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Garnish with green onions, sesame seeds and serve immediately with rice or noodles, if desired.