Lemon Chicken That’s Better Than Takeout: The Ultimate Fakeaway

Let’s be real—nothing hits quite like a saucy, crispy, sweet-and-tangy lemon chicken when you’re deep in a Friday night dinner craving. That glossy coating, juicy chicken, fresh veggies, and ohhh that sticky lemon sauce for chicken... I swear it’s magic in a bowl. ✨ But instead of dialing your local Chinese takeaway, imagine whipping it up yourself in under 30 minutes. YES, you can get all those flavours at home—without the wait time or the mystery ingredients. My Fakeaway Lemon Chicken is fresh, fast, and full of that nostalgic takeaway flavour. It’s pan-fried, not deep-fried. It’s got real veg, not just two sad snow peas. And the lemon sauce for chicken is homemade, glossy, and absolutely addictive. Ready to upgrade your fakeaway game? Let’s do it. 🍗🍋

June 6, 2025
Lemon Chicken cooked served on plate
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Lemon Chicken Recipe That Will Be Your New Go-To

This isn’t your average lemon chicken—it’s better. Here’s why I make this on repeat:

    • Bold flavour – Sweet, tangy, garlicky, and zippy with citrus

    • One-pan simplicity – Fewer dishes, more flavour

    • Loaded with veggies – Broccoli, capsicum, red onion—it’s not just about the chicken

    • Better for you – No MSG, no greasy deep-frying

    • Faster than takeout – Done and dusted in 30 minutes or less

 

And let’s talk about that lemon sauce for chicken. It’s smooth, punchy, just the right amount of sticky, and perfectly coats each bite. Seriously—it’s the kind of sauce you’ll want to drizzle on everything.

Tips & Tricks for Next-Level Lemon Chicken

Baking soda = tender chicken

This is the restaurant trick most home cooks skip! Tossing your sliced chicken with baking soda before marinating breaks down the proteins so it stays super tender when cooked. Just don’t leave it on too long—15 minutes is all you need.

The best lemon sauce for chicken starts with real lemon juice

You need to use fresh lemons. Bottled lemon juice just doesn’t give that zingy brightness that lifts the whole dish. Two juicy lemons will do the trick!

Cornflour is key

Cornflour (or cornstarch, if you’re outside Australia) is what makes the chicken crispy and gives the sauce its thick, glossy finish. Add it to the chicken before frying, and to the sauce to thicken it properly.

Don’t skip the deglaze

Once your chicken is out of the pan, pour in a bit of water and scrape up all those crispy bits at the bottom—that’s where the flavour is! This base gives your veggies and lemon sauce for chicken so much extra depth.

Steam those veggies right in the pan

No extra pot required. Add your chopped capsicum, onion, and broccoli, cover the pan and steam them gently. They’ll stay vibrant and crisp, not mushy.

Best Ingredients for the Most Flavourful Fakeaway

Let’s elevate your lemon chicken from average to amazing with a few ingredient tweaks:

    • Chicken breast – Use thin-sliced, free-range chicken breast for even cooking

    • Cornflour – For the crispiest coating and the thickest lemon sauce for chicken

    • Oyster sauce – Adds umami depth to balance the tang of the lemons

    • Fresh ginger & garlic – No jar stuff here—use freshly grated for best flavour

    • Vegetables – Capsicum adds sweetness, red onion gives bite, and broccoli adds crunch (and a healthy boost)

    • Fresh lemons – No compromises here. Fresh juice = fresh flavour.

Serving Suggestions for the Ultimate Lemon Chicken Feast

Your fakeaway dinner deserves the full restaurant treatment. Here’s how to serve it up right:

    • Steamed jasmine rice – The perfect base for soaking up all that gorgeous sauce

    • Noodles – Hokkien, egg noodles, or even rice noodles all work beautifully

    • Lettuce wraps – Want something light? Spoon the chicken into crisp iceberg lettuce leaves

    • Drink pairing – A zesty white wine (like a riesling or pinot gris) or an iced green tea pairs beautifully

 

Top with sesame seeds, sliced spring onions or even a sprinkle of chilli flakes for a little extra pizzazz.

Lemon Chicken cooked

Storage + Meal Prep Tips

Got leftovers? Lucky you! This lemon chicken makes for the best next-day lunch. Here’s how to store and reheat it properly:

In the fridge:

Store in an airtight container for up to 3 days.

To reheat:

Microwave with a splash of water or reheat in a frypan on low. The sauce thickens in the fridge, so loosening it up will bring it back to its saucy glory.

Freezer option:

Freeze the cooked chicken only (without veggies) for up to 2 months. Reheat and add fresh veg and sauce for best results.

Meal prep:

Make it a meal prep winner by portioning into containers with rice. That lemon sauce for chicken keeps everything tasting fresh even after a few days!

Other Recipes to Try If You Loved This Lemon Chicken

Couldn’t get enough of that takeaway-style flavour? Here are more fakeaway recipes you’ll love:

Let’s Get Social! Share Your Fakeaway Feasts

I love seeing your home-cooked creations! If you make this lemon chicken (or any of my fakeaway faves), snap a photo and tag me @steph_cooks_stuff. Let’s celebrate your kitchen wins together!

Final Thoughts: Say Goodbye to Takeaway

So there you have it—your new favourite weeknight dinner. Crispy, saucy, veggie-loaded lemon chicken that tastes like it came from your favourite Chinese restaurant, only better. With fresh ingredients, a no-fuss method, and that irresistible lemon sauce for chicken, this recipe ticks every box.

Trust me: once you’ve made it yourself, there’s no going back to the delivery menu. This fakeaway lemon chicken is comfort food with a zesty twist—and your new weeknight hero.

Lemon Chicken cooked
Steph de Sousa

Lemon Chicken

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FAKEAWAY LEMON CHICKEN = BETTER THAN TAKEOUT 🍋🍗
Craving that sweet, tangy lemon chicken from your local Chinese takeaway? This homemade version is fresher, faster and totally hits the spot. It’s sticky, saucy, packed with veggies, and tastes just like your fave Friday night order—but made in your own kitchen!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Course: Recipes
Cuisine: Chinese
Calories: 221
Ingredients Equipment Method Nutrition Video

Ingredients
  

For the chicken:
  • 2 thin chicken breasts sliced
  • 1 tsp baking soda
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
  • Juice of ½ lemon
  • 2 tbsp cornflour
  • 1 diced capsicum
  • 1 sliced red onion
  • 1 head of broccoli
For the sauce:
  • Juice of 2 lemons
  • ½ cup water
  • ¼ cup oyster sauce
  • 1 tbsp crushed garlic
  • 1 tbsp crushed ginger
  • 1 tbsp cornflour

Equipment

Method
 

  1. Toss your sliced chicken with baking soda and mix well. Add garlic, ginger and lemon juice, stir again and set aside.
  2. While that marinates, prep your veg: cube the capsicum, slice the onion, and chop the broccoli into bite-sized bits.
  3. Sprinkle 2 tbsp of cornflour over the chicken and mix until it’s all coated.
  4. In a large pan, heat about 2 cm of oil until hot. Cook the chicken in two batches until golden and crispy. Take it out and set aside.
  5. Tip out the oil and pour ½ cup of water into the pan to deglaze—scrape up all those tasty golden bits!
  6. Add your veggies, pop the lid on, and steam for about 3 minutes.
  7. Meanwhile, whisk all the sauce ingredients together until smooth.
  8. Add the chicken back in, pour over the sauce and stir until it thickens up and gets glossy and delicious.
  9. Serve with rice or noodles

Nutrition

Calories: 221kcalCarbohydrates: 19gProtein: 29gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 855mgPotassium: 1023mgFiber: 5gSugar: 5gVitamin A: 1913IUVitamin C: 177mgCalcium: 97mgIron: 2mg

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