Lemon Soy Chicken

There’s something wonderfully old-fashioned about this lemon soy chicken. It’s the kind of dish my mum would make on a Sunday evening when she wanted something comforting but didn’t want to spend hours in the kitchen.

I remember the smell of it cooking, that gorgeous combination of caramelizing soy sauce and bright lemon cutting through the air, and knowing we were in for a proper treat.

What makes this dish so special is how those lemon slices break down during the long, slow simmer, releasing their oils and creating this incredible sweet-savoury-citrus glaze that clings to the chicken.

The Chinese brown sugar adds a lovely deep sweetness that’s different from regular sugar. It’s almost molasses-like and gives the sauce that beautiful dark, glossy finish.

I always use bone-in chicken thighs because they stay so wonderfully juicy during cooking, and honestly, there’s nothing better than spooning that sticky, lemony sauce over a bowl of fluffy jasmine rice. It’s one of those dishes where the longer you marinate it, the better it gets, so I often prep it the night before.

Simple, comforting, and absolutely delicious. This is the kind of meal that makes you want to lick the plate clean!

Lemon Soy Chicken

This lemon soy chicken is a simple yet deeply satisfying dish that balances savoury soy sauce with bright citrus and gentle sweetness. The chicken is marinated until fragrant, then cooked until golden and coated in a glossy, sticky glaze. Easy to prepare and full of flavour, it is perfect for a comforting weeknight dinner.

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 31 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Video Notes

Ingredients

  

For Marinade

• 800 grams chicken thighs bone-in or boneless
• 5 tbsp light soy sauce
• 1 tbsp Shaoxing Chinese cooking wine
• 3 tbsp dark soy sauce
• 1 tsp sesame oil
• 5 tbsp water
• 1 piece large lemon sliced
• 2 slabs Chinese Brown Sugar
• 1 stalk Scallions/Green onions for garnish

Equipment

• 1 large container for mixing and marinating
• 1 large frying pan with lid for cooking the chicken thights

Method

 

1. In a large container, marinate chicken thighs with soy sauce, shaoxing wine, dark soy sauce, sesame oil, chinese brown sugar, slices of lemon, and water. Let them marinate for 2-24 hours.
2. Heat a pan with a bit of oil over medium heat.
3. Pierce the marinated chicken thighs and add them to pan, skin side down.
4. Cook for 5 minutes on both sides.
5. Pour the remaining marinade with the lemon slices and brown sugar slabs onto the chicken thighs in the pan.
6. Cover the pan and simmer over low heat for 20 minutes.
7. Cook the chicken thighs uncovered until the sauces gets thick and sticky.
8. Garnish with scallions and serve atop a bowl of Jasmine rice.

Video

Notes

• Chicken thighs are recommended for their juiciness, but chicken breast can be used with slightly reduced cooking time.
• Marinating overnight will give the best depth of flavour, especially if using bone-in chicken.
• Adjust the balance of lemon and honey to taste. Add more lemon for extra tang or more honey for a sweeter glaze.
• Keep the heat at medium while simmering to prevent the sauce from reducing too quickly or burning.
• This dish pairs well with steamed rice, stir fried greens, or simple blanched vegetables to soak up the sauce.