Lemon Chicken
Bright, citrusy Chinese-style chicken with a glossy lemon sauce, ready in under 30 minutes. Pan-fried chicken thighs deliver tender meat and crispy edges that soak up the tangy glaze.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 34g
Ingredients
- 4 pieces (about 1.5 lbs) chicken thighs, bone-in skin-on
- ⅓ cup lemon juice, fresh
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 teaspoon ginger, minced
Instructions
- 1
Pat the chicken thighs dry with paper towels by pressing gently all over, removing any surface moisture so they will brown better.
- 2
In a small bowl, whisk together the lemon juice, soy sauce, sugar, minced garlic, and minced ginger until the sugar dissolves completely.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Place the chicken thighs skin-side down in the hot oil; you should hear a vigorous sizzle as they hit the pan.
- 5
Let the chicken cook skin-side down without moving it for 7 minutes until the skin is golden-brown and the meat releases easily when you lift the edge with a fork.
- 6
Flip each chicken thigh over using tongs, placing it flesh-side down in the same skillet.
- 7
Cook for another 5 minutes until the flesh side is opaque and no longer pink when you cut into the thickest part near the thigh bone.
- 8
Pour the lemon sauce mixture over the chicken in the skillet, being careful to pour around—not directly onto—the skin to keep it crispy.
- 9
Reduce heat to medium-low and simmer uncovered for 3 minutes, tilting the pan occasionally so the sauce pools under and around the chicken.
- 10
Transfer the chicken thighs to a serving plate skin-side up, then pour the remaining sauce from the skillet over the top.
Tools you’ll need
- 12-inch skillet or large frying pan
- paper towels
- small bowl
- whisk
- kitchen tongs
- fork
- measuring spoons
- measuring cup
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