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
