This Chinese-style lemon chicken has been a weekday lifesaver and a weekend showstopper in my kitchen for years. I first landed on this version the night I wanted something bright and different: simple pantry ingredients, a single skillet, and the kind of glossy sauce that clings to every piece. The tart lemon and glossy, slightly sweet sauce contrast with the golden crust on the chicken, giving each bite a lively balance of texture and flavor. My family always pauses at the table to take that first bite and then quietly goes back for seconds.

I love this preparation because it is unfussy yet feels elevated. It’s the kind of dish you can pull together in under 30 minutes with just two chicken breasts, a lemon, and a few staples. The technique is straightforward: lightly coat the chicken with cornstarch, pan-sear to a crisp golden exterior, then toss with a quick lemon sauce that thickens in the hot pan. The result is juicy chicken with a lacquered, citrusy glaze that’s both comforting and refreshing.

Ingredients

• Chicken (2 large boneless skinless chicken breasts): Choose firm, fresh breasts about 10 to 12 ounces each. Trim excess fat and cut into 1 to 1.5-inch pieces so they cook quickly and evenly. If your breasts are uneven, halve them horizontally for consistent thickness.
• Seasonings: Salt, black pepper, and 1/2 teaspoon garlic powder add a simple savory backbone. I prefer kosher salt for even seasoning and freshly ground pepper for more aromatic bite.
• Cornstarch coating (3 tablespoons): This gives a light, crisp exterior that the sauce adheres to. Arrowroot works as a 1:1 substitute for a slightly glossier finish.
• Olive oil (3 tablespoons, divided): Use a neutral oil with a high smoke point if you prefer (canola, vegetable, or peanut oil). Olive oil works fine if you keep the heat at medium-high and watch for smoking.
• Sauce: 1/3 cup water, 1/3 cup lemon juice (freshly squeezed is best), zest from 1 lemon for brightness, 1/4 cup granulated sugar for balance, and 1 tablespoon cornstarch to thicken. Fresh lemon juice gives cleaner acidity than bottled juice.
• For serving (optional): Chopped scallions for color and crunch, and extra lemon slices for presentation and added brightness.

Instructions

Cut and season the chicken: Trim the chicken and cut into even bite-size pieces, about 1 to 1.5 inches. Place in a medium bowl, season with a generous pinch of salt and pepper, and add 1/2 teaspoon garlic powder. Sprinkle 3 tablespoons cornstarch over the pieces and toss until each piece is lightly coated. The cornstarch should clump slightly to the surface; this creates the crisp crust when pan-seared. Prepare the sauce: In a separate bowl, whisk together 1/3 cup water, 1/3 cup freshly squeezed lemon juice, the zest of one lemon, 1/4 cup granulated sugar, and 1 tablespoon cornstarch until smooth. Make sure there are no lumps so the sauce thickens evenly when heated. Heat the skillet: Place a heavy skillet or nonstick pan over medium-high heat and add 2 tablespoons olive oil. Let the oil heat until shimmering but not smoking; a hot pan ensures quick browning and prevents the chicken from steaming. Sear the first batch: When the pan is HOT, add half the chicken in a single layer without crowding. Let pieces sear undisturbed for about 4 minutes, or until a golden crust forms. Flip with tongs and sear the second side for 3 to 4 minutes more until the internal temperature reaches 165 F and pieces are cooked through. Transfer to a plate. Sear the second batch: Add the remaining 1 tablespoon olive oil, then cook the second half of the chicken the same way. If the pan becomes too dark, wipe with a paper towel and reheat with the last tablespoon of oil to keep the crust clean and crisp. Finish with the sauce: Return all chicken to the skillet, remove the pan from direct heat, and pour in the prepared lemon sauce. Place back over medium heat and bring to a gentle bubble. Let the sauce cook for 30 seconds to 1 minute until it thickens to a glossy glaze. Toss the chicken in the sauce until every piece is coated. Remove from heat and spoon any remaining sauce over the top before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Use shallow containers to cool the dish quickly and maintain texture. To reheat, place the chicken in a preheated skillet over medium heat with a splash of water or a teaspoon of oil and toss until warmed through; this revives the crust better than microwaving. If you plan to freeze, flash-cool the chicken, place in freezer-safe bags, and label with the date; use within 2 months for optimal quality. When reheating from frozen, thaw overnight in the refrigerator and reheat gently.

Ingredient Substitutions

If you don’t have cornstarch, use arrowroot powder 1:1 for a clear, glossy finish. For a less-sweet glaze, reduce sugar to 2 tablespoons and add 1 teaspoon soy sauce for depth. If you prefer a gluten-free oil with a higher smoke point, use peanut or avocado oil. For a lighter version, swap half of the oil with a non-stick spray and pan-sear at slightly lower heat to prevent burning. Lemon juice can be replaced with a mix of orange juice and a splash of rice vinegar if you want milder acidity.

Serving Suggestions

Serve over steamed jasmine rice or brown rice to soak up the sauce, or pair with fried rice for a heartier meal. Steamed or sautéed greens like bok choy, snow peas, or broccoli add color and crunch. Garnish with chopped scallions and extra lemon slices for brightness and visual appeal. For a family-style presentation, arrange chicken on a platter with wedges of lemon and a scattering of toasted sesame seeds to elevate the dish.

Cultural Background

This citrus-sweet style is inspired by Westernized Chinese takeout rather than a single regional Chinese tradition. It echoes the Cantonese approach of balancing sweet and sour flavors, which was adapted in American Chinese kitchens to emphasize glossy, clingy sauces and bright citrus notes. Over decades, these flavors became synonymous with celebratory and approachable preparations that appeal across generations and palates.

Seasonal Adaptations

In spring, boost the dish with fresh peas and snap peas for a sweet-green contrast. In summer, use Meyer lemons for a sweeter, floral note and add thin slices of fresh strawberries to the plate for contrast. For autumn and winter, serve with roasted root vegetables and swap lemon zest for a touch of orange zest to deepen the citrus warmth. Holiday menus benefit from presentation on a large platter with herbs and citrus wedges.

Meal Prep Tips

For meal prep, sear all the chicken and portion into meal containers with a side of rice and steamed vegetables. Keep the sauce separate in small containers and add just before reheating to preserve texture. If preparing multiple servings, double the sauce and store extra in the fridge for up to a week; warm and toss with freshly reheated chicken for quick dinners. Label containers with reheating instructions and date for easy grab-and-go lunches.

This lemon-glazed chicken is one of those dishes that becomes part of the rotation because it reliably tastes vibrant and looks polished without a lot of fuss. I hope you enjoy making it as much as my family does — tweak the lemon and sugar to your taste and make it your own.