18 Delicious Chinese Lemon Chicken Recipes Flavorful

Craving crispy, tangy, and utterly irresistible Chinese lemon chicken? You’re in luck! Whether you’re whipping up a quick weeknight dinner or hosting a cozy weekend feast, these 18 mouthwatering recipes bring the perfect balance of sweet, sour, and savory to your table. From classic takes to creative twists, get ready to fall in love with every bite—let’s dive in!

Classic Chinese Lemon Chicken with Crispy Coating

This tangy-sweet lemon chicken delivers the perfect crunch with a sticky, citrusy glaze that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup vegetable oil, for frying
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tsp toasted sesame seeds (optional garnish)
• 1/4 tsp salt

Instructions:

1. Coat the chicken: Toss chicken pieces with 1/4 tsp salt, then dredge in cornstarch, shaking off excess. Dip into beaten eggs.
2. Fry until crispy: Heat 1/4 cup vegetable oil in a large skillet over medium-high. Fry chicken in batches for 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
3. Make the glaze: In the same skillet (wipe clean if needed), combine 1/3 cup lemon juice, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp ginger, and 2 minced garlic cloves. Simmer 2–3 minutes until slightly thickened.
4. Toss & serve: Return chicken to the skillet, tossing to coat in the glaze. Sprinkle with sesame seeds if using.

The magic here? The cornstarch-egg double dip creates an extra-crispy shell that stays crunchy even under that glossy lemon sauce.

Tip: For extra tang, add a pinch of lemon zest to the glaze!

Sweet and Tangy Lemon Chicken Stir-Fry

This Sweet and Tangy Lemon Chicken Stir-Fry is a weeknight hero—bright, zesty, and ready in under 30 minutes!

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp toasted sesame seeds
• Cooked rice, for serving

1. In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
2. Heat remaining 1 tbsp vegetable oil in the same pan. Add bell pepper and broccoli; stir-fry for 3–4 minutes until crisp-tender. Stir in garlic and cook for 30 seconds until fragrant.
3. Whisk together lemon juice, honey, soy sauce, ginger, and red pepper flakes in a bowl. Pour into the pan, scraping up any browned bits.
4. Return chicken to the pan. In a small bowl, mix cornstarch and water; stir into the sauce and simmer for 1–2 minutes until glossy and thickened.
5. Garnish with sesame seeds and serve over rice.

The magic here? The sauce clings perfectly to every bite, balancing punchy lemon with just enough sweetness. Tip: For extra tang, zest one of the lemons into the sauce!

Spicy Szechuan Lemon Chicken

This bold, tangy stir-fry packs a punch with fiery Szechuan peppercorns and bright lemon—perfect for shaking up your weeknight dinner routine.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp Szechuan peppercorns, lightly crushed
• 1/4 cup lemon juice (about 2 lemons)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup sliced scallions
• 1 tsp lemon zest

Instructions

1. Toss chicken with 2 tbsp cornstarch until evenly coated.
2. Heat 2 tbsp vegetable oil in a wok or skillet over high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned and crispy. Transfer to a plate.
3. Reduce heat to medium and add remaining 1 tbsp vegetable oil. Sauté garlic, ginger, and Szechuan peppercorns for 30 seconds until fragrant.
4. Stir in lemon juice, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp red pepper flakes, and 1/2 tsp salt. Simmer for 2 minutes until slightly thickened.
5. Return chicken to the pan, tossing to coat. Cook for 1–2 minutes until heated through. Garnish with scallions and 1 tsp lemon zest.

The magic here? The Szechuan peppercorns add a tingling heat that plays off the citrusy lemon—unlike any takeout version.

Tip: For extra kick, add a splash of chili oil with the scallions.

Honey Lemon Glazed Chicken with Sesame Seeds

This sweet-tangy chicken is a weeknight hero—sticky, bright, and finished with a nutty crunch.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp honey
• 2 tbsp fresh lemon juice
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 1/2 tsp black pepper
• 1 tbsp sesame seeds
• 1 tbsp olive oil

Instructions:

1. Whisk together honey, lemon juice, soy sauce, garlic, sesame oil, and black pepper in a small bowl.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook 5 minutes per side until browned.
3. Pour glaze over chicken, reduce heat to medium-low, and simmer 8–10 minutes, flipping once, until sauce thickens and chicken reaches 165°F.
4. Sprinkle sesame seeds over chicken, let toast 30 seconds, then remove from heat.

The magic here? The glaze caramelizes into a lacquered finish while the sesame seeds add just enough earthy contrast.

Tip: For extra zing, grate a little lemon zest over the plated chicken.

Garlic Lemon Chicken with Steamed Vegetables

This bright and zesty one-pan dish brings juicy chicken and crisp-tender veggies together with a punch of garlic and lemon—perfect for busy weeknights.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp paprika
• 4 cups mixed vegetables (broccoli florets, carrots, and zucchini), chopped into 1-inch pieces

Instructions

1. In a bowl, whisk together 2 tbsp olive oil, garlic, lemon zest, lemon juice, 1/2 tsp salt, black pepper, oregano, and paprika. Add chicken and toss to coat. Let marinate for 15 minutes (or up to 1 hour for deeper flavor).
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–7 minutes per side, until golden and internal temperature reaches 165°F. Transfer to a plate.
3. In the same skillet, add vegetables and remaining 1/2 tsp salt. Sauté for 2 minutes, then add 1/4 cup water, cover, and steam for 4–5 minutes until veggies are tender but still vibrant.
4. Return chicken to the skillet, drizzle with any resting juices, and warm through for 1 minute.

The garlic-lemon marinade doubles as a light sauce, keeping the chicken moist while the veggies soak up all the bright flavors. Serve with crusty bread to swipe up every last drop!

Tip: For extra tang, sprinkle veggies with a little extra lemon juice just before serving.

Crispy Lemon Chicken with Orange Zest

This bright and zesty chicken dish is a weeknight hero—crispy, tangy, and packed with citrusy goodness that’ll wake up your taste buds.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 3 tbsp honey
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp grated orange zest
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat the chicken dry, then coat evenly with cornstarch, shaking off excess.
2. Heat vegetable oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until golden and crispy. Transfer to a plate.
3. In the same skillet, reduce heat to medium. Add honey, lemon juice, orange zest, minced garlic, salt, black pepper, and red pepper flakes (if using). Simmer for 2 minutes, stirring, until slightly thickened.
4. Return chicken to the skillet, tossing to coat in the sauce. Cook for 1–2 more minutes to glaze.
5. Garnish with fresh parsley and serve immediately.

The magic here? The double-hit of citrus—sharp lemon and sweet orange zest—balances the crispy chicken perfectly.

Tip: For extra crunch, let the cornstarch-coated chicken sit for 5 minutes before frying—it helps the crust stay extra crisp!

Sticky Lemon Chicken with Honey Glaze

This sweet-tangy chicken is a weeknight hero—glazed to sticky perfection with bright lemon and just the right amount of honey.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp grated lemon zest
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp honey, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tbsp olive oil, 3 minced garlic cloves, 1 tsp lemon zest, 1/2 tsp black pepper, and 1/4 tsp salt.
2. Add chicken thighs to the marinade, tossing to coat. Let sit for 15 minutes (or up to 1 hour for deeper flavor).
3. Heat a large skillet over medium-high. Add chicken (reserve marinade) and cook for 5–6 minutes per side until browned.
4. Pour reserved marinade into the skillet. Simmer for 3–4 minutes, flipping chicken occasionally, until glaze thickens and coats the chicken.
5. Sprinkle with 1 tbsp parsley and serve hot.

The magic here? The glaze caramelizes into a glossy, finger-licking sauce that clings to every bite.

Tip: For extra crispiness, pat chicken dry before marinating and don’t overcrowd the skillet.

Lemon Chicken with Ginger and Soy Sauce

This bright, tangy chicken dish is a weeknight hero—quick to make but packed with bold, restaurant-worthy flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 2 tbsp lemon juice, 1 tbsp ginger, and 2 cloves minced garlic.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes per side until browned. Transfer to a plate.
3. Pour the sauce into the skillet, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
4. Return chicken to the pan, spooning sauce over it. Cook for 3–4 more minutes until chicken reaches 165°F internally. Sprinkle with 1/2 tsp red pepper flakes (if using).
5. Garnish with 1 tbsp parsley and serve over rice.

The magic here? The ginger and lemon cut through the richness of the chicken, while the honey caramelizes into a glossy, sticky glaze.

Tip: For extra zest, add a few lemon slices to the skillet while simmering the sauce.

Pan-Fried Lemon Chicken with Garlic Butter

This bright, buttery chicken dish comes together in one pan with minimal fuss—perfect for a quick weeknight dinner that feels special.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 3 garlic cloves, minced
• 1/4 cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh parsley

Instructions

1. Pat chicken dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Dust lightly with 2 tbsp flour.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Add chicken and cook for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Melt remaining 2 tbsp butter in the skillet. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Pour in 1/4 cup chicken broth and 2 tbsp lemon juice, scraping up browned bits. Simmer for 2 minutes until slightly reduced.
5. Return chicken to the skillet, spooning sauce over it. Sprinkle with 1 tsp lemon zest and 1 tbsp parsley. Serve immediately.

The garlic butter sauce gets a tangy lift from fresh lemon, clinging to every bite of the crispy-edged chicken.

Tip: For extra flavor, let the chicken rest in the lemon-garlic sauce for 5 minutes off the heat before serving.

Lemon Chicken Fried Rice with Pineapple

This bright and tangy fried rice is a quick weeknight win—packed with juicy pineapple, tender chicken, and a zesty lemon kick that wakes up every bite.

Ingredients:

• 1 cup diced cooked chicken (rotisserie works great!)
• 3 cups cooked and cooled jasmine rice (day-old is best)
• 1 cup fresh pineapple chunks
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 3 tbsp soy sauce
• 1 tbsp honey
• Zest and juice of 1 lemon
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add garlic and stir 30 seconds until fragrant. Push to one side, pour in eggs, and scramble until just set, about 1 minute. Break into chunks and remove from pan.
2. Add remaining 1 tbsp oil to the pan. Toss in chicken and pineapple, stirring 2 minutes until pineapple caramelizes slightly. Add rice, breaking up clumps with a spatula.
3. Drizzle with soy sauce, honey, lemon zest and juice, and red pepper flakes (if using). Toss everything 3–4 minutes until rice is crispy in spots. Fold in scrambled eggs and green onions.

The magic here? The pineapple’s sweetness balances the punchy lemon, while cold rice fries up with the perfect chew. Tip: For extra texture, sprinkle with toasted cashews right before serving.

Lemon Chicken Noodle Soup with Bok Choy

Bright, citrusy, and comforting—this twist on classic chicken noodle soup gets a fresh upgrade with bok choy and a zesty lemon finish.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 boneless, skinless chicken breasts (about 1 lb)
• 4 oz dried egg noodles
• 2 cups chopped bok choy (leaves and stems)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Pour in 6 cups chicken broth and bring to a simmer. Add chicken breasts, cover, and simmer for 15 minutes until cooked through. Remove chicken, shred with forks, and return to the pot.
3. Stir in egg noodles and cook for 8 minutes until tender. Add bok choy, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 2 minutes until greens are wilted.
4. Remove from heat and stir in 1 tbsp lemon zest, 2 tbsp lemon juice, and parsley. Taste and adjust seasoning if needed.

The lemon zest and juice add a sunny brightness that balances the savory broth, while the bok choy keeps every bite crisp-tender. Tip: For extra richness, swirl in a pat of butter at the end.

Lemon Chicken Lettuce Wraps with Hoisin Sauce

These bright, zesty lettuce wraps are a light yet satisfying meal, perfect for when you want something fresh but packed with flavor.

Ingredients

• 1 lb ground chicken
• 2 tbsp olive oil
• 3 tbsp hoisin sauce
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 large butter lettuce leaves
• 1/4 cup chopped green onions
• 1 tbsp toasted sesame seeds

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until no longer pink.
2. Stir in 3 tbsp hoisin sauce, 2 tbsp lemon juice, 1 tbsp honey, 2 cloves minced garlic, 1 tsp ginger, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2–3 minutes until the sauce thickens slightly.
3. Spoon the chicken mixture into butter lettuce leaves, then top with chopped green onions and toasted sesame seeds.

The tangy lemon and sweet hoisin balance beautifully, while the crisp lettuce adds a refreshing crunch—no utensils needed!

Tip: For extra texture, toss in some shredded carrots or chopped water chestnuts with the chicken.

Lemon Chicken Skewers with Peanut Dipping Sauce

These zesty Lemon Chicken Skewers with Peanut Dipping Sauce are a crowd-pleaser—bright, tangy, and packed with crunch from the creamy peanut sauce.

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sriracha (optional)
• 2 tbsp water
• Wooden skewers, soaked in water for 30 minutes

1. In a bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Add chicken pieces and toss to coat. Marinate for at least 30 minutes (or up to 2 hours).
2. Thread chicken onto soaked skewers, leaving a little space between pieces. Preheat grill or grill pan to medium-high (about 400°F).
3. Grill skewers for 5–6 minutes per side, until chicken is cooked through and lightly charred.
4. Meanwhile, make the sauce: Whisk together 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sriracha (if using), and 2 tbsp water until smooth. Thin with more water if needed.
5. Serve skewers warm with peanut sauce for dipping.

The magic here is in the contrast—the bright lemon marinade cuts through the rich, nutty sauce for a bite that’s never boring.

Tip: For extra flavor, sprinkle skewers with chopped cilantro or crushed peanuts before serving.

Lemon Chicken Dumplings with Sweet Chili Sauce

These zesty dumplings pack bright citrus flavor and a touch of heat—perfect for a quick weeknight dinner or a fun appetizer to share.

Ingredients:

• 1 lb ground chicken
• 1 tbsp freshly grated lemon zest
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/4 tsp black pepper
• 24 round dumpling wrappers
• 2 tbsp vegetable oil, divided
• 1/3 cup water
• 1/4 cup sweet chili sauce
• 2 tbsp chopped scallions (for garnish)

Instructions:

1. In a bowl, combine ground chicken, lemon zest, lemon juice, garlic, ginger, soy sauce, sugar, and black pepper. Mix until well blended.
2. Place 1 tsp of filling in the center of each dumpling wrapper. Fold and pleat edges to seal, dipping fingers in water if needed.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 2–3 minutes until bottoms are golden.
4. Pour in water, cover, and reduce heat to medium. Steam for 6–7 minutes until wrappers are translucent and chicken is cooked through.
5. Uncover, drizzle with sweet chili sauce, and garnish with scallions. Serve immediately.

The lemon brightens the rich chicken, while the sweet chili glaze adds just the right sticky-sweet finish. Tip: Freeze uncooked dumplings on a tray before transferring to a bag for easy future meals!

Lemon Chicken Lo Mein with Bell Peppers

This bright and savory lo mein comes together in under 30 minutes, with tender chicken, crisp peppers, and a tangy lemon sauce that clings to every noodle.

Ingredients:

• 8 oz lo mein noodles (or spaghetti)
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Cook noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together soy sauce, oyster sauce, honey, lemon juice, lemon zest, and red pepper flakes (if using).
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Push to one side.
4. Add bell peppers and garlic to the skillet. Stir-fry for 2–3 minutes until slightly softened.
5. Pour sauce over the chicken and peppers, then add noodles. Toss everything together for 1–2 minutes until evenly coated and heated through.

The lemon zest and honey balance the savory umami of the sauces, giving this lo mein a restaurant-quality depth without fuss. Tip: For extra crisp-tender veggies, add the peppers just 1 minute before the sauce.

Lemon Chicken Chow Mein with Bean Sprouts

This bright and tangy stir-fry is a weeknight lifesaver—packed with tender chicken, crunchy sprouts, and a zesty lemon sauce that clings perfectly to every noodle.

Ingredients:

• 8 oz chow mein noodles (or dried lo mein)
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp soy sauce, divided
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 cup bean sprouts
• 1 tbsp honey
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Prep noodles: Cook noodles according to package directions, drain, and rinse under cold water. Set aside.
2. Marinate chicken: Toss chicken with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes.
3. Stir-fry: Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken and cook 4–5 minutes until browned. Remove from pan.
4. Sauce it up: Add remaining 1 tbsp oil to the pan. Sauté garlic for 30 seconds, then add bean sprouts and cook 1 minute. Stir in honey, lemon juice, zest, remaining 1 tbsp soy sauce, and red pepper flakes (if using).
5. Combine: Return chicken and noodles to the pan. Toss everything for 2–3 minutes until heated through and coated in sauce.

The magic here? The lemon zest and juice double down on citrus flavor, while the cornstarch gives the chicken a light crispiness without deep-frying.

Tip: For extra crunch, add the bean sprouts in two batches—half during cooking, half as a fresh garnish.

Lemon Chicken Egg Rolls with Sweet and Sour Sauce

These golden, crunchy egg rolls pack a punch of zesty lemon chicken and pair perfectly with a tangy-sweet dipping sauce—great for game day or a fun weeknight twist!

Ingredients:

• 1 lb ground chicken
• 2 tbsp soy sauce
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 cup shredded cabbage
• 1/4 cup shredded carrots
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• 1/2 cup apricot preserves
• 2 tbsp rice vinegar
• 1 tbsp sriracha (optional)
• Vegetable oil (for frying)

Instructions:

1. In a skillet over medium heat, cook ground chicken until no pink remains, 5–6 minutes. Stir in soy sauce, lemon zest, lemon juice, ginger, and garlic; cook 1 minute. Remove from heat and mix in cabbage and carrots.
2. Lay an egg roll wrapper diagonally. Spoon 2 tbsp filling near the bottom corner. Fold corner over filling, then fold sides inward. Roll tightly, sealing the top edge with beaten egg. Repeat with remaining wrappers.
3. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 3–4 minutes, turning until golden brown. Drain on paper towels.
4. For the sauce, whisk apricot preserves, rice vinegar, and sriracha (if using) in a small bowl until smooth.

The bright lemon-ginger chicken contrasts beautifully with the crispy shell, while the sweet-and-sour sauce adds just the right sticky finish.

Tip: For extra crunch, air-fry the egg rolls at 375°F for 10–12 minutes, flipping halfway.

Lemon Chicken Potstickers with Sesame Oil

These zesty potstickers are a bright twist on the classic, with a tangy lemon-kissed filling and a crispy, golden bottom—perfect for a quick weeknight appetizer or a fun weekend project.

Ingredients:

• 1 lb ground chicken
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp fresh lemon zest
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1/4 cup finely chopped scallions
• 30 round wonton wrappers
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

Instructions:

1. In a bowl, mix the ground chicken with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp lemon zest, 1 tbsp ginger, 2 cloves minced garlic, and 1/4 cup scallions until well combined.
2. Place 1 tsp of filling in the center of each wonton wrapper. Fold into a half-moon, pleating the edges to seal.
3. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Arrange potstickers in a single layer and cook for 2–3 minutes until golden on the bottom.
4. Pour in 1/2 cup water, cover, and steam for 5 minutes. Uncover and cook another 1–2 minutes until the water evaporates and the bottoms crisp up again.

The lemon and sesame oil combo gives these potstickers a refreshing kick, while the crispy-steamed texture keeps every bite exciting.

Tip: For extra crunch, let the potstickers sit undisturbed for an extra minute after uncovering—they’ll develop a deeper golden crust!

Conclusion

With 18 mouthwatering Chinese lemon chicken recipes, there’s a perfect dish for every home cook! Whether you love it crispy, saucy, or spicy, these recipes bring bold flavors to your table. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the deliciousness on Pinterest so others can enjoy too. Happy cooking!