This might not be the Chinese lemon chicken you’re used to, but it’s bursting with flavor, lighter to eat, and quicker to make.
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About the dish
Today’s recipe, Lemon Chicken (柠檬鸡), is a healthier twist on a popular American Chinese takeout dish. What sets it apart from the traditional version is the absence of deep-frying—a cooking method I tend to avoid for everyday meals. After several rounds of testing, I’m excited to share this faster, lighter version with you.
Chicken thighs are first pan-fried in a bit of oil to develop a golden sear, then braised in a soy sauce-based broth. Lemon slices are added at the end to brighten the dish with a refreshing tang.
It cooks much faster than the deep-fried version—and there’s no greasy mess in the kitchen! Ever since I started making it, my family has kept asking for more. Give it a try—I’m sure it’ll earn a spot in your regular meal rotation too.
Top Tips
- Skin-on chicken adds the most flavor
- Use both light and dark soy sauce for depth
- Add lemon at the end to keep that zesty kick
Ingredients
You’ll only need a handful of common ingredients to cook this dish.
- Chicken thighs
- Lemons, unwaxed
- Soy sauce, both the light and dark versions for optimal taste and color
- Sugar, for balancing the sour taste
- Scallions, for extra aroma and garnish
About chicken cuts
Like with my recipe for Scallion Chicken Chops, I like to use skin-on chicken cuts for this dish. The skin, first browned in oil and then braised in the sauce, adds so much flavor and gives the dish an appetizing look.
When shooting this recipe, I used chicken thighs, but leg quarters would work well too. You can use skinless thighs if you’d rather not deal with bones.
Chicken wings or drumsticks are also great alternatives, as they are equally—if not more—flavorful cuts. If you use them, be sure to adjust the cooking time accordingly.
Cooking procedure
Step 1: Prepare the chicken
First, debone the chicken thighs. Place one piece on a chopping board, skin side down. Locate the bone in the center, then run the tip of a sharp knife along it to separate it from the surrounding meat.
🌟 NOTE: You can also cook the thighs with the bones in and remove them after cooking. In that case, extend the cooking time by 2–3 minutes.
Step 2: Pan-fry the chicken
Heat a little oil in a large skillet. Lay the chicken pieces in, keeping them flat with the skin facing up. Let them fry over medium heat until the bottom turns golden.
Flip the chicken over and add the scallions. Continue frying to brown the skin side. Once the skin is golden, proceed to the next step.
Step 3: Braise the chicken
Add light soy sauce, dark soy sauce, sugar, and some water. Cover with a lid and leave to braise for about 7 minutes.
Step 4: Season with lemons
Remove the lid and flip all the chicken pieces. Add the sliced lemon and increase the heat to high. Continue cooking uncovered for another 5 minutes, until the sauce thickens a little and the chicken is fully cooked. Garnish with finely chopped scallion greens to finish.
How to serve
Isn’t it effortless to cook these lemon chicken thighs? Now it’s time to enjoy them! Pair them with steamed rice—or any staple of your choice—and one or two vegetable side dishes, such as Garlic Sauce Broccoli or Dry Pot Cauliflower.
As shown in the picture, I cut the chicken into strips to make it more chopstick-friendly, similar to how I serve Soy Sauce Chicken. Alternatively, you can serve them as they are for a more Western-style meal.
Other chicken recipes
Looking for other ways to cook chicken dishes? Try these popular recipes:
📋 Recipe card
Lemon Chicken
Ingredients
- 2.2 lb chicken thighs, see note 1
- 1 tablespoon neutral cooking oil
- 4 stalk scallions, cut into sections, plus a little for garnishing
- 4 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 cup water
- 1½ large unwaxed lemon, sliced
Instructions
- Remove the bones from the chicken thighs using a sharp knife (see note 2).
- Heat the oil in a skillet or wok over medium heat. Place all the thighs in the pan, skin side up, and keep them as flat as possible.
- Once the bottom side is browned, flip the chicken pieces and add the scallions to fry together.
- When the skin side turns golden, add light soy sauce, dark soy sauce, sugar, and water. Cover with a lid and let it braise over medium heat for about 7 minutes.
- Remove the lid and flip the chicken so the skin side is facing up. Increase the heat to high. Add sliced lemon and continue to cook, uncovered, for another 5 minutes or so. Optionally, garnish with finely chopped scallion greens.
- Serve the chicken thighs whole or sliced into strips, with the thickened sauce.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!
I don’t know if I did something wrong but the lemon stripped the coating off my wok. Is this normal?
I guess you used a carbon steel wok which isn’t suitable for this recipe. As I explained in my Wok Guide, the acid in food (lemon in this case) could remove the patina built upon the wok’s surface. A non-stick or stainless steel skillet (frying pan) are ideal for this dish. Hope this helps!
This is a wonderful chicken dish with a rich sauce. It’s easy to put together.
That’s wonderful to hear, Cynthia!