Easy Lemon Chicken

Easy Lemon Chicken

I don’t make this recipe often, but when I do it is always a big hit around here! The girls love it as much as Paul does so there are rarely leftovers! It’s one of those ones I will grab at a Chinese buffet (not that we eat there often!) so it was exciting to develop a recipe with a few easy ingredients we sort of always have around!


20 minutes

Bake time

25 minutes


6 servings


  • 1.5 -2 lbs chicken breast or thighs cut into pieces
  • 3/4-1C GF Bagel, waffle & pancake mix (If you don’t have it, a flour, salt & pepper dredge works well too!)
  • 1 egg
  • 1-2 Tbsp water
  • oil for frying (I recommend coconut or avocado oil for this recipe)
  • Lemon Sauce
  • 1/2 Cup raw honey
  • 1/3 cup coconut aminos, tamari or low sodium soy sauce
  • 1/2 tsp chili flakes & garlic
  • 1/3 cup pineapple juice or mashed fresh or frozen pineapple
  • 1 cup fresh squeezed lemon juice (approx 4 lemons, the 2-in-1 citrus press makes this a breeze!)
  • 1-1.5 tsp minced garlic
  • 2 tsps apple cider vinegar
  • 1 Tbs corn starch
  • zest of one lemon


  1. In a small sauce pan over medium heat mix together all sauce ingredients, except corn starch, and stir until warm and combined.
  2. Bring to a boil, and let simmer for 1-2 minutes, stirring frequently.
  3. Mix corn starch with juice of half a lemon, whisk into hot sauce, allow to thicken for a minute and set aside.
  4. Prepare chicken by cutting into tenders (slightly larger than bite-sized) then pat them dry.
  5. Dredge chicken in the GF Bagel, pancake & waffle mix  or flour depending what you’re using.
  6. Mix together egg and water and take dredged chicken and dip into the egg mixture
  7. Then dredge in flour again
  8. In wok or perfect pan, heat oil until it sizzles when you flick water into it, but not so hot that it smokes. Fry your chicken tenders on each side until nice and brown. I find that coconut oil works well for this dish
  9. Set on paper towels to catch excess oil
  10. When all chicken is cooked, toss with lemon sauce, which will be thin, but should have thickened up some while sitting.
  11. Garnish with toasted sesame topper and fresh green onion
  12. Serve hot with stir fried snap peas, mushrooms and broccoli and steamed rice or noodles if desired.

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