Chinese lemon chicken is a delicious, refreshing alternative to the usual sweet and sour chicken. The fresh lemons really make this chicken dish stand out. Our sweet and sour chicken recipe is always a winner, but this lemon chicken might become your new favorite.
We’ve gotten many requests for this recipe over the years. Anyone who likes lemon will love this. It’s crispy on the outside and covered in a sticky lemon sauce made with fresh lemon juice, zest, and slices.
Lemon chicken sauce is a brightly flavored condiment that can add zest and excitement to a variety of savory dishes. This versatile sauce has roots in many global cuisines but is especially popular in Chinese and Western fusion cooking. From its key ingredients to the science behind its tang, let’s explore what gives lemon chicken sauce its addictively tart, sweet and savory appeal
A Harmonious Blend of Ingredients
At its core, lemon chicken sauce brings together a few essential components in perfect harmony:
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Fresh lemon juice – The star of the show! Freshly squeezed lemon juice gives the sauce its iconic bright acidity and citrus flavor Using fresh juice is far superior to bottled.
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Chicken broth gives a dish a rich, savory base and keeps it moist. Chicken or vegetable broth both work well.
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Sweetener – Often sugar, honey or maple syrup to balance out lemon’s acidity.
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Thickener – Cornstarch or arrowroot help give the sauce a nice clingy consistency.
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Aromatics – Onions, garlic, ginger add savory depth and aroma.
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Herbs & spices – Fresh herbs like parsley or basil and spices like black pepper lend further layers of flavor.
But that’s just the baseline. One of lemon chicken sauce’s appeals is how customizable it is to different cuisines and preferences.
Global Flavor Variations
Lemon chicken sauce takes on different forms around the world:
Chinese-Style
Influenced by sweet and sour flavors. Uses ingredients like:
- Soy sauce
- Rice vinegar
- Honey or hoisin sauce
Goes well with fried, battered chicken pieces or stir fries.
Western-Style
Often has a creamy finish. Uses ingredients like:
- Butter
- Heavy cream
- Garlic
Pairs nicely with baked or grilled chicken dishes.
Mediterranean
Features herbs and spice. Uses ingredients like:
- Oregano
- Red pepper flakes
- Olives
Perfect for chicken kabobs or Mediterranean-style sides.
Indian
Boasts aromatic spices. Uses ingredients like:
- Cumin
- Coriander
- Turmeric
Ideal with Indian-spiced grilled chicken.
The options are endless! Lemon chicken sauce is very amenable to customization.
The Science Behind Lemon’s Magic
Lemon brings much more to the party than just tang. The citrus actually enhances other ingredients on a molecular level. Here’s why:
Brightens flavor – Lemon juice contains citric and ascorbic acids that spark taste buds.
Cuts fattiness – Acidity helps cut through richer flavors like butter or cream.
Tenderizes meat – Acids partially break down protein fibers.
Freshness booster – High acidity inhibits bacterial growth as a natural preservative.
Mouthwatering effect – Tartness stimulates saliva glands for a watering mouthfeel.
Color enhancer – Acids denature proteins, intensifying color vibrancy.
Sugar tamer – Acidity balances out sweetness.
Emulsification aid – Acids can help bind fats and waters for creamy emulsions.
Lemon juice does a lot more for the sauce than make it sour; it also changes the chemicals in other parts of the sauce for the better.
Step-by-Step Method
Ready to make your own lemon chicken sauce? It’s easy!
Ingredients
- 1/2 cup lemon juice
- 1 cup chicken broth
- 2 tbsp sugar or honey
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 2 tbsp olive oil or butter
- Chopped fresh herbs like parsley, cilantro or basil
Instructions
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Heat olive oil/butter in saucepan over medium heat.
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Add garlic, ginger and cook 1 minute until fragrant.
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Whisk in chicken broth, lemon juice and sugar.
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In a small bowl, dissolve cornstarch in 2 tbsp water.
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Whisk cornstarch slurry into saucepan. Bring to a simmer.
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Cook 2-3 minutes until slightly thickened.
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Remove from heat. Stir in fresh herbs.
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Taste and adjust seasoning as needed.
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Serve warm over chicken.
That’s it! For a creamy twist, simmer with heavy cream instead of cornstarch.
Serving Suggestions
Lemon chicken sauce shines on:
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Baked chicken – Drizzle over chicken pieces hot from the oven.
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Grilled chicken – Lightly brush on chicken while grilling for awesome charred bits.
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Fried chicken – Toss fried chicken in sauce for a tangy, finger-licking good meal.
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Stir fries – Toss with browned chicken and veggies for a quick sauce.
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Kabobs – Marinate chicken chunks before skewering and grilling.
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Fish or shrimp – Brightens up delicate seafood.
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Rice or noodles – Toss with pasta or grains for a saucy side.
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Salads – Thin with a little olive oil for a bright dressing.
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Vegetables – Delicious on roasted veggies like cauliflower or broccoli.
Lemon chicken sauce is extremely versatile. Get creative with uses beyond chicken!
Storage Tips
To retain maximum freshness:
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Refrigerate leftover sauce for 3-4 days.
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Freeze for 2-3 months. Thaw overnight before using.
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When reheating, add extra liquid if sauce thickens too much.
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Add fresh lemon juice and herbs before serving to perk up flavor.
With proper storage, you can enjoy lemon chicken goodness for months!
Make It Your Own
Lemon chicken sauce is meant to be customized. Play with different ingredient combos and tweak to your tastes. There’s no rigid recipe – just follow the basic blueprint and have fun with unique flavors.
Some tasty additions:
- Coconut milk
- Dijon mustard
- Capers
- Olives
- Chili garlic sauce
- Miso paste
- Fresh citrus zest
- Pickled ginger
Do not be shy about coming up with your own unique way to use lemon chicken sauce. It can be flavored with a lot of different things besides just lemon and chicken.
So put those lemons to work and whip up a tangy, savory sauce that will liven up everything from simply grilled chicken breasts to gourmet Asian-fusion meals. Lemon chicken sauce is an essential culinary tool for any home cook’s arsenal!
Batter Fried Chicken vs. Crispy Coating
When it comes to lemon chicken at Chinese takeout restaurants, some make a light batter, while others use a crispier dry coating. My personally preference is a wet batter (made with beer or seltzer) that fries up to a light and airy texture that’s delightful with the lemon sauce.
Sarah is one of those who will say that the wet batter fried chicken loses its crunch when it’s covered in lemon sauce. She does have a point, though in both cases double-frying helps maintain that crispiness.
We have instructions for both, as it’s a personal choice. The choice is yours! No matter what you do, eat this lemon chicken right away! If you’re making something ahead of time, make sure to finish the second fry and add the chicken to the sauce right before serving.
Velveting chicken is a game changer when it comes to ensuring juicy, flavorful chicken in many Chinese dishes. The answer is a definite yes! Just be mindful of the moisture level of the chicken, since these chicken pieces won’t be stir-fried, but coated in batter before frying. While the chicken should be moist, there shouldn’t be any liquid left in the velveted chicken before you dip the pieces in your batter or coating.
Using white or dark meat for any chicken dish is a personal preference! For Chinese lemon chicken, we like to use white breast meat, which has a milder taste and texture. Dark meat is more preferable for darker sauces or dishes with stronger flavors. But that’s my personal opinion, so you make the choice.
While using pre-squeezed or concentrated lemon juice for your sauce is definitely a time saver and convenience, we suggest using fresh lemons here. We use the juice, zest, and slices for maximum lemon flavor. Be sure to buy quality lemons—they should feel heavy for their size. If they’ve been sitting in the fridge, roll them under your hands on the counter to get the juices flowing. I got my ¼ cup of juice from 1 large lemon, and still had enough for fresh slices for the dish and for a cup of Judy’s tea. However, if you get a lemon of a lemon, you can supplement with some pre-squeezed lemon juice that you have on hand.
While many Chinese restaurants do not do this, I like to include lemon slices in the dish. I love the strong lemon flavor (rind and all). I try to include a lemon slice in each bite of chicken. Kaitlin said eating the lemon slices was too intense, and I could have her share!
Video: Watch Us Make this recipe!
(and get a few additional tips!)
How to Make Lemon Chicken Sauce (柠檬鸡酱）
FAQ
What’s in lemon chicken sauce?
- 2 cups chicken broth.
- 1⁄2 cup fresh lemon juice.
- 3⁄4 cup sugar.
- 1 lemon, zest of.
- 1⁄4 cup cornstarch.
- 1⁄4 cup cold water.
What are the ingredients of lemon chicken?
Ingredients required for Lemon Chicken300 gms chicken boneless breast. 2 tbsp oil. 2 tsp ginger. 2 tbsp lemon juice. 1/4 tsp salt. 1/4 tsp lemon zest. 3/4 tsp kashmiri red chilli powder. 1/3 tsp turmeric.
How to make a simple lemon sauce?
DirectionsIn large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally. Remove from heat; stir in butter, lemon zest and lemon juice and serve.
How to make lemon chicken Chinese sauce?
To make the sauce, combine the lemon juice, sugar and honey in a bowl. In a separate bowl, combine the cornflour with 1½ tsp water. Put a pan on a medium heat, tip in the lemon mixture and, once it starts to bubble, slowly add the cornflour mixture until it reaches your desired sauce consistency.