Go Back
–+ servings
Print Recipe
5 from 3 votes

Chinese Lemon Chicken

Tender pieces of chicken are lightly fried and baked in a sticky homemade lemon sauce for a sweet, tangy, better-than-takeout dinner.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Chinese, chinese american
Keyword: baked lemon chicken, Chinese Lemon Chicken, chinese lemon chicken recipe, lemon chicken
Servings: 4 Servings
Author: Alyssa Rivers

Ingredients

Chicken

  • 1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups cornstarch
  • 3 large beaten eggs
  • ½ cup canola oil

Lemon Sauce

  • ⅔ cup granulated sugar
  • ½ cup lemon juice
  • 2 tablespoons soy sauce
  • 3 tablespoons white vinegar
  • ¼ teaspoon garlic salt
  • 1 tablespoon lemon zest
  • 1 teaspoon cornstarch

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Cut 1½ pounds boneless, skinless chicken breasts into bite-sized pieces and season with ½ teaspoon salt and ¼ teaspoon black pepper.
  • Add 1½ cups cornstarch to one bowl and 3 large beaten eggs to another bowl. Dip each chicken piece into the cornstarch, then coat it in the egg mixture.
  • Heat ½ cup canola oil in a large skillet over medium-high heat and cook the chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  • Mix ⅔ cup granulated sugar, ½ cup lemon juice, 2 tablespoons soy sauce, 3 tablespoons white vinegar, 1 tablespoon lemon zest, ¼ teaspoon garlic salt, and 1 teaspoon cornstarch in a medium-sized bowl.
  • Pour the sauce over the chicken and bake for 45 minutes. Stir the chicken every 15 minutes so that it is coated in the sauce.
  • Serve over rice and enjoy!

Video

Notes

Leftover Instructions
  • In the refrigerator: Store leftover chicken in an airtight container for up to 3 days.
  • To reheat: Warm the chicken in a skillet over medium-low heat or in a 350°F oven until heated through. The microwave will work, but the coating will be softer.
  • In the freezer: Freeze the cooled chicken in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutrition

Serving: 1g | Calories: 823kcal | Carbohydrates: 81g | Protein: 42g | Fat: 36g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 248mg | Sodium: 1195mg | Potassium: 738mg | Fiber: 1g | Sugar: 34g | Vitamin A: 257IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code