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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
Cook Time 30 minutes
Total Time 2 hours 31 minutes
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.
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