Description
This crispy, tangy Chinese Lemon Chicken features tender boneless chicken thighs coated in a light, crispy batter and tossed in a bright, sweet, and savory lemon sauce. Perfect for a family dinner, this dish is made with whole food ingredients and can be easily adapted for Whole30.
Ingredients
For the Chicken:
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¾ cup arrowroot flour or tapioca flour
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1 teaspoon salt, plus more to season the chicken
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¼ teaspoon black pepper, plus more to season the chicken
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1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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2 eggs, whisked
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Avocado oil or refined coconut oil, for frying
For the Sauce:
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3 cloves garlic, minced
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1½ teaspoons minced or grated fresh ginger
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⅓ cup chicken broth or stock
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2 tablespoons coconut aminos
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¼ cup fresh lemon juice
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3 tablespoons raw honey (see note for Whole30 option)
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½ teaspoon crushed red pepper flakes (or ¼ teaspoon for less spice)
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1½ teaspoons arrowroot or tapioca flour, dissolved in 1 tablespoon water
For Garnish:
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Zest from 1 lemon, finely grated
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Thinly sliced green onion
Instructions
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Prepare the chicken:
In a shallow bowl, combine the arrowroot flour, salt, and black pepper. Dip the chicken pieces into the whisked eggs and then coat them in the arrowroot mixture. Make sure each piece is well coated. -
Fry the chicken:
Heat a generous amount of avocado oil or coconut oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in batches, cooking for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a paper towel-lined plate to drain. -
Make the sauce:
In the same skillet, add a little more oil if needed. Sauté the garlic and ginger for about 1 minute, until fragrant. Add the chicken broth, coconut aminos, fresh lemon juice, and honey (or Whole30-approved sweetener). Stir to combine and bring to a simmer. -
Thicken the sauce:
Stir in the dissolved arrowroot or tapioca flour mixture and cook for another 1-2 minutes, or until the sauce thickens to your desired consistency. -
Toss the chicken:
Return the fried chicken pieces to the skillet and toss to coat evenly with the sauce. Cook for an additional 2-3 minutes to heat the chicken through.
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Garnish and serve:
Sprinkle with lemon zest and sliced green onions before serving.
Notes
Whole30 Option: Use a Whole30-approved sweetener, like date paste or coconut nectar, in place of honey for a compliant version.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The chicken may lose some of its crispiness upon reheating but can be crisped back up in a hot skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Chinese
Keywords: Chinese lemon chicken, healthy lemon chicken, Whole30 chicken, gluten-free chicken, crispy chicken, lemon chicken recipe