This post may contain affiliate links.

Asian Lemon Chicken: bite-sized pieces of crispy chicken coated in a tangy lemon sauce – sounds yummy, right? Well, add in green onions, garlic, and fresh ginger, and we’re really cooking!

asian lemon chicken served over rice

Today I’m super excited to share with you a fantastic recipe for Asian Lemon Chicken. It’s got all the hearty flavor you could want!

It’s a dish that’s always a hit at my house, and I’m pretty sure you and your family will love it too. This Chinese lemon chicken recipe is popular all over the world, and this version is always a hit.

This recipe is one of those perfect weeknight meals. It’s quick, easy, and something different (premade popcorn chicken, FTW!) from the usual dinner routine. 

At our house, we’ve done something called “wacky Wednesday” for quite a while. It’s the night where we try something new or at least out of our ordinary rotation.

I’m always a little worried that Lily won’t like the food that night (though that’s kind of the point). This time, though, she absolutely loved the new dish! Big win!

I love Asian foods in general, and this one is no exception. It’s a great way to bring some of those delicious flavors from Chinese restaurants right into your own kitchen.

The best part? It’s a lot easier to make than you might think! Let’s get into this yummy recipe for Asian Lemon Chicken!

Some of our other favorite chicken recipes we have on our site include: Best Easy Honey Garlic Chicken Recipe, The Best Crispy Fried Battered Chicken Tenders, and The BEST Sticky Slow Cooker BBQ Chicken Recipe.

asian lemon chicken on a white wooden table top

WHY THIS RECIPE WORKS:

  1. Simple Ingredients: Uses everyday items you can find at any grocery store. No need for anything special or complex!
  2. Quick and Easy: Ready in just a few minutes, perfect for busy evenings. You know, like basically every evening these days, haha! I absolutely love the addition of using pre-cooked popcorn chicken, makes this recipe extra fast!
  3. Kid-Friendly: Kids love the crispy chicken and the sweet and tangy sauce. It’s a blend of flavor and texture that is just plain yummy!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Popcorn chicken
  • Vegetable oil
  • Green onions
  • Garlic
  • Fresh ginger root
  • Chili flakes (optional)
  • Water
  • Granulated sugar
  • Lemon juice
  • Kosher salt
  • Black pepper
  • Cornstarch slurry
ingredients needed for asian lemon chicken

HOW TO MAKE ASIAN LEMON CHICKEN:

  1. Prepare the popcorn chicken in the oven per the directions on the back of the packaging and set aside.
  2. In a large wok or skillet over medium heat, add the oil.
  3. Once hot, add the white part of the green onion, garlic, ginger, and optional chili flakes. Stir constantly and cook until fragrant, 30 seconds.
  4. Add the water, sugar, lemon juice, salt, and pepper, and stir to combine.
  5. Bring to a simmer. Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly until thickened.
step by step collage of images showing how to make the sauce for asian lemon chicken
  1. Immediately add the chicken and toss in the sauce until the chicken is coated and warmed through. Serve with the remaining green onion for garnish.
finished asian lemon chicken in a wok

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Any store-bought popcorn chicken that you prefer is great for this recipe. Look for options with a crispy coating to give that delightful crunch to every bite.

You can get this in the frozen section and cook it at home or straight from the deli!

If you’re feeling adventurous, you can even try making it at home – it’s an easy dish that doesn’t take more than 2-3 minutes per batch to fry.

Definitely! Making your own popcorn chicken lets you customize the flavors to your taste. You can create a healthier version of the chicken dish by using a sugar substitute or baking in an air fryer instead of deep frying.

Plus, it’s a fun activity, especially if it’s your first time trying it out.

Just remember to cook in small batches to ensure each chicken chunk gets a perfectly golden and crispy coating.

If you don’t want to use premade popcorn chicken, make your own alternative with lightly fried chicken:

  1. Season bite-sized pieces of chicken with garlic powder, onion powder, salt, and pepper to taste.
  2. Toss in cornstarch until well coated.
  3. Fry in ½ inch oil in a deep skillet over medium heat until lightly browned and an internal temperature reaches 165°F.
  4. Drain on paper towels and fry the remaining chicken; proceed with the recipe as written.
overhead image of asian lemon chicken on a white plate

Crispy Chinese lemon chicken pairs beautifully with white rice or jasmine rice, soaking up that sticky Chinese lemon sauce for a delicious combination.

For a healthier take, you can serve it with a simple vegetable stir-fry, maybe adding a dash of rice vinegar for some extra zing.

This meal is a better-than-takeout experience that brings the flavors of Hong Kong right to your dinner table.

And if you have leftovers, just store them in an airtight container – they reheat wonderfully for a tasty meal the next time around.

You better believe it! Here are some great options if you want just a bit more flavor.

  • Sesame seeds for a crunchy garnish
  • Lemon zest for extra lemon flavor
  • Chopped spring onions for freshness
  • A drizzle of sesame oil for a nutty aroma
  • Red pepper flakes for a spicy kick
  • Sliced lemon as a tangy garnish
  • Toasted cashews for a nutty crunch
  • Chopped bell peppers for color and crunch
  • A sprinkle of white pepper for a subtle spice
  • A splash of soy sauce for an umami boost

Here you go! I always like to have some subs available. Let me know in the comments if you think any others should be here.

  • Chicken tenders instead of popcorn chicken
  • Honey instead of granulated sugar for natural sweetness
  • Olive oil instead of vegetable oil for frying
  • Coconut aminos instead of soy sauce for a soy-free option
  • Brown sugar for a deeper, richer sweetness
  • Boneless chicken thighs for a juicier option
chopsticks grabbing a piece of asian lemon chicken

HOW TO STORE:

Refrigerator: Store in an airtight container for up to 3 days. I like to use Glad or Tupperware rather than plastic baggies.

Freezer: Freeze for up to 3 months. Make sure you get most of the air out to prevent freezer burn!

When you want to warm it up, use the microwave or heat it up again on the skillet! You may need to add a splash more of water to loosen up the sauce.

DANA’S TIPS AND TRICKS:

  • Medium-High Heat: Perfect for getting that golden brown crispy chicken.
  • Fresh Lemon Juice: It makes a big difference in the flavor of the sauce.
  • Cornstarch Slurry: The key to thickening the sauce just right.
  • Stir Fry Veggies: Toss in some veggies like broccoli or snap peas for a complete meal.
  • Let Sauce Simmer: Give it time to thicken and reduce for the best flavor.
  • You may need to add a splash more of water to loosen up the sauce when reheating.
a piece of asian lemon chicken with a bite taken out

Asian Lemon Chicken is more than just a meal; it’s a fun, delicious experience that brings the whole family together.

It’s a great way to add a little zest to your weeknight dinners, and it’s sure to become a new favorite.

So why wait? Get out those pots and pans, and let’s make some amazing crispy lemon chicken tonight! Enjoy your cooking adventure, and savor every tangy, tasty bite!

If you’ve tried this ASIAN LEMON CHICKEN, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Easy Sticky Asian Lemon Chicken Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 5 minutes
Cook: 10 minutes
Asian Lemon Chicken: bite-sized pieces of crispy chicken coated in a tangy lemon sauce – sounds yummy, right? Well, add in green onions, garlic, and fresh ginger, and we’re really cooking!
Servings 6 servings

Ingredients
  

Instructions

  • Prepare the popcorn chicken in the oven per the directions on the back of the packaging and set aside.
    1 & 1/2 pounds cooked popcorn chicken
  • In a large wok or skillet over medium heat, add the oil.
    1 tablespoon vegetable oil
  • Once hot, add the white part of the green onion, garlic, ginger, and optional chili flakes. Stir constantly and cook until fragrant, 30 seconds.
    4 green onions, 2 cloves garlic, 1 & 1/2 teaspoons minced fresh ginger root, 1/2 teaspoon chili flakes
  • Add the water, sugar, lemon juice, salt, and pepper, and stir to combine.
    3/4 cup water, 3/4 cup granulated sugar, 1/3 cup lemon juice, 1/2 teaspoon kosher salt, ½ teaspoon black pepper
  • Bring to a simmer. Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly until thickened.
    Cornstarch slurry
  • Immediately add the chicken and toss in the sauce until the chicken is coated and warmed through. Serve with the remaining green onion for garnish.

Notes

  • Medium-High Heat: Perfect for getting that golden brown crispy chicken.
  • Fresh Lemon Juice: It makes a big difference in the flavor of the sauce.
  • Cornstarch Slurry: The key to thickening the sauce just right.
  • Stir Fry Veggies: Toss in some veggies like broccoli or snap peas for a complete meal.
  • Let Sauce Simmer: Give it time to thicken and reduce for the best flavor.
  • You may need to add a splash more of water to loosen up the sauce when reheating.

Nutrition

Calories: 263kcal | Carbohydrates: 27g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 254mg | Potassium: 179mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 190IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg
Nutrition Disclaimer
Course Main Course
Cuisine American

Love This Recipe?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Similar Posts