Chinese Lemon Chicken (Gluten-Free, Dairy-Free)
This homemade Chinese lemon chicken is a takeout favorite – with crispy fried tender chicken pieces tossed in a bright, tangy lemon sauce, it’s perfect for busy weeknights when you’re craving Asian food. Gluten-free and dairy-free too.
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A Favorite Chinese Takeout Dish
If you’re craving takeout, and particularly want to eat your favorite Chinese lemon chicken (a big favorite at Chinese restaurants), this homemade version is perfect for you!
Think chicken cubes coated and fried till crispy and golden brown, and then mixed in a vibrant lemon sauce with all the flavor you’re gonna love!
Plus, this recipe is also gluten-free and dairy-free, which proves that sticking to dietary restrictions doesn’t mean you have to sacrifice taste or texture!
Why You’ll Love this Recipe:
- Simple Ingredients: The ingredients you’ll need for this gluten-free lemon chicken recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: All you need to do is marinate, coat, fry and then toss the chicken in an tangy lemon sauce! Ready in under an hour, you can enjoy this delicious chicken dinner in no time!
- Totally Gluten-Free & Dairy-Free: The best part is that this Chinese chicken recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free Chinese lemon chicken recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Chicken:Â I used boneless, skinless chicken breast, but you can also use skinless boneless chicken thighs.
- Egg: The egg helps to better bind the ingredients together, so make sure to include it in.
- Soy Sauce: I used gluten-free soy sauce (or tamari sauce) to keep this recipe gluten-free, but you can also use coconut aminos if you are allergic to soy. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
- Apple Cider Vinegar: I used apple cider vinegar for a bit of tanginess in the marinade, but you can also use white wine vinegar or red wine vinegar instead.
- Corn Starch: Using cornstarch as the coating for the chicken pieces enables the chicken to crisp up when you fry the chicken pieces. If you are allergic to corn, you may use tapioca starch, arrowroot starch or potato starch instead.
- Oil: You can use any neutral-flavored cooking oil you prefer (sunflower oil, canola oil, etc.)
- Chicken Broth: If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth. Alternatively, chicken stock will work too.
- Lemon Juice: For the best flavor for the lemon sauce, I recommend using fresh lemon juice (as opposed to bottled lemon juice).
- Garlic & Ginger: Minced fresh garlic and ginger paste will add a beautiful flavor to the sauce, so make sure to add them in.
- Sugar: I used white sugar, but cane sugar or light brown sugar will work too. If you are diabetic or insulin-resistant, go ahead and use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
- Honey: I used honey to add natural sweetness to the sauce, but you may also replace it with agave nectar or maple syrup if you prefer.
How to Make Chinese Lemon Chicken
Marinate Chicken:Â Mix the egg, gluten-free soy sauce, and apple cider vinegar in a bowl. Add the chicken cubes and let the chicken marinate for 15 minutes.
Coat in Cornstarch:Â Coat chicken pieces evenly in cornstarch.
Fry Chicken Until Golden: Heat oil (about 2 cm deep) in a deep pan or heavy-bottomed pot (such as a Dutch oven). Fry the cornstarch-coated chicken cubes in hot oil for 4–5 minutes on each side until golden and cooked through.
Soak Excess Oil:Â Use a slotted spoon to remove the fried chicken from the pot and place it on paper towels to absorb any excess oil.
Sauté Garlic & Ginger: In a separate skillet or medium saucepan, heat up 1 tablespoon of cooking oil, and sauté minced garlic for 30 seconds, then add ginger paste and cook for 15–20 seconds on low heat.
Add Soy Sauce, Honey, Broth, Juice & Sugar:Â Add soy sauce, honey, broth, lemon juice, and sugar to garlic and ginger. Bring to a boil and simmer for 3 minutes on low heat.
Add Cornstarch Slurry: Stir 1 tablespoon cornstarch with 2 tablespoons water to get a cornstarch slurry, then pour the cornstarch slurry into the sauce, and mix, cooking the lemon sauce until it has thickened (2–3 minutes).
Toss Chicken in Sauce:Â Toss the fried chicken pieces in sauce until evenly coated.
Garnish and Serve: Garnish the chicken with sesame seeds, green onions, and lemon wedges, and then serve!
Dish by Dish Tips:
- Oil Temperature: When frying the chicken, make sure that the vegetable oil is neither too hot that the coating gets burnt before the chicken is cooked inside, but if the oil is not hot enough the coating will become soggy.
Other Gluten-Free Chinese Recipes You’ll Love:
- Chicken and Broccoli (Gluten-Free, Dairy-Free)
- Honey Garlic Chicken (Gluten-Free, Dairy-Free)
- Kung Pao Chicken (Gluten-Free, Dairy-Free)
- Easy Orange Chicken (Gluten-Fre, Dairy-Free)
- Cashew Chicken (Gluten-Free, Dairy-Free)
Gluten-Free Chicken Dinners to Make:
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Chinese Lemon Chicken (Gluten-Free, Dairy-Free)
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This homemade Chinese lemon chicken is a takeout favorite – with crispy fried tender chicken pieces tossed in a bright, tangy lemon sauce, it’s perfect for busy weeknights when you’re craving Asian food. Gluten-free and dairy-free too.
Ingredients
- 1 pound chicken breast, cut into 1-inch cubes
- 1 egg
- 2 tablespoons gluten-free soy sauce (tamari sauce)
- 1 tablespoon apple cider vinegar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- Oil for frying
- 1/2 cup chicken broth
- 5 tablespoons gluten-free soy sauce
- 4 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 tablespoon ginger paste
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds,
- Fresh green onions
Instructions
- Marinate Chicken: Mix the egg, gluten-free soy sauce, and apple cider vinegar in a bowl. Add the chicken cubes and let the chicken marinate for 15 minutes.
- Coat in Cornstarch: Coat chicken pieces evenly in cornstarch.
- Fry Chicken Until Golden: Heat oil (about 2 cm deep) in a deep pan or pot (such as a Dutch oven). Fry the cornstarch-coated chicken cubes in hot oil for 4–5 minutes on each side until golden and cooked through.
- Soak Excess Oil: Place the fried chicken on paper towels to absorb any excess oil.
- Sauté Garlic & Ginger: In a separate skillet or saucepan, heat up 1 tablespoon of cooking oil, and sauté minced garlic for 30 seconds, then add ginger paste and cook for 15–20 seconds on low heat.
- Add Soy Sauce, Honey, Broth, Juice & Sugar: Add soy sauce, honey, broth, lemon juice, and sugar to garlic and ginger. Bring to a boil and simmer for 3 minutes on low heat.
- Add Cornstarch Slurry: Stir 1 tablespoon cornstarch with 2 tablespoons water to get a cornstarch slurry, then pour the cornstarch slurry into the sauce, and mix, cooking the lemon sauce until it has thickened (2–3 minutes).
- Toss Chicken in Sauce: Toss the fried chicken pieces in sauce until evenly coated. Garnish and Serve: Garnish the chicken with sesame seeds, green onions, and lemon wedges, and then serve!
Notes
Chicken: I used boneless, skinless chicken breast, but you can also use skinless boneless chicken thighs.
Egg: The egg helps to better bind the ingredients together, so make sure to include it in.
Soy Sauce: I used gluten-free soy sauce (or tamari sauce) to keep this recipe gluten-free, but you can also use coconut aminos if you are allergic to soy. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
Apple Cider Vinegar: I used apple cider vinegar for a bit of tanginess in the marinade, but you can also use white wine vinegar or red wine vinegar instead.
Cornstarch: Using cornstarch as the coating for the chicken pieces enables the chicken to crisp up when you fry the chicken pieces. If you are allergic to corn, you may use tapioca starch, arrowroot starch or potato starch instead.
Oil: You can use any neutral-flavored cooking oil you prefer (sunflower oil, canola oil, etc.)
Chicken Broth: If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth. Alternatively, chicken stock will work too.
Lemon Juice: For the best flavor for the lemon sauce, I recommend using fresh lemon juice (as opposed to bottled lemon juice).
Garlic & Ginger: Minced fresh garlic and ginger paste will add a beautiful flavor to the sauce, so make sure to add them in.
Sugar: I used white sugar, but cane sugar or light brown sugar will work too. If you are diabetic or insulin-resistant, go ahead and use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Honey: I used honey to add natural sweetness to the sauce, but you may also replace it with agave nectar or maple syrup if you prefer.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Lemon Chicken is a well-loved dish in our family which is also easy to prepare.
This dish is perfect when eaten with hot steamy rice!
Super delicious!
Cheers!
Mum
Haha, we love anything with chicken!