Japanese Lemon Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Soy sauce: Adds a salty, umami flavor to the marinade.

Lemon juice: Provides a fresh, tangy taste that brightens the dish.

Honey: Balances the acidity of the lemon juice with a touch of sweetness.

Garlic: Minced to add a robust, aromatic flavor.

Olive oil: Used for cooking the chicken, it adds a subtle richness.

Cornstarch: Mixed with water to thicken the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

When marinating the chicken, make sure to evenly coat each piece with the soy sauce, lemon juice, honey, and garlic mixture. This ensures that the flavors penetrate the meat thoroughly, resulting in a more flavorful dish. Additionally, allowing the chicken to marinate for a longer period, such as 30 minutes to an hour, can enhance the taste even further.

• chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor to lemon juice.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a direct substitute for honey.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though it has a slightly different texture and intensity.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil for cooking.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used as a direct substitute for cornstarch.

• salt - Substitute with sea salt: Sea salt can be used in place of regular table salt and often has a more complex flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat to black pepper but a slightly different flavor profile, making it a good alternative.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Transfer the cooled chicken to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the Japanese lemon chicken within 3-4 days.
• For longer storage, place the chicken in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen.
• Reheat the chicken in a skillet over medium heat until warmed through. You may add a splash of lemon juice or soy sauce to refresh the flavors.
• Alternatively, reheat in the microwave by placing the chicken on a microwave-safe plate. Cover with a microwave-safe lid or wrap and heat in 1-minute intervals, stirring in between, until hot.
• Avoid reheating multiple times as it can dry out the chicken and diminish its flavor.

• For the stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover Japanese lemon chicken in the skillet.
  4. Stir occasionally until the chicken is heated through, about 5-7 minutes.
  5. If the sauce has thickened too much, add a splash of water or chicken broth to loosen it up.

• For the microwave method:

  1. Place the Japanese lemon chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 1-2 minutes if needed.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Japanese lemon chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes.
  5. Check the temperature and heat for an additional 5 minutes if necessary.

• For the air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Japanese lemon chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 2-3 minutes if needed.

• Mixing bowl: Use this to combine the soy sauce, lemon juice, honey, and minced garlic, and to marinate the chicken pieces.

• Skillet: This is essential for cooking the marinated chicken until it is golden brown and cooked through.

• Measuring spoons: These will help you accurately measure the soy sauce, lemon juice, honey, olive oil, and cornstarch.

• Knife: Use this to cut the chicken breast into bite-sized pieces and to mince the garlic.

• Cutting board: This provides a safe surface for cutting the chicken and mincing the garlic.

• Tongs: These are useful for turning the chicken pieces in the skillet to ensure even cooking.

• Whisk: Use this to mix the cornstarch with water to create a smooth slurry.

• Spatula: This will help you stir the chicken and sauce in the skillet, ensuring everything is well-coated and the sauce thickens properly.

• Serving dish: Once the chicken is cooked and the sauce has thickened, transfer it to a serving dish for presentation.

Marinate in advance: Prepare the chicken and marinade the night before to save time on busy days.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Measure ingredients ahead: Measure out the soy sauce, lemon juice, and honey in advance.

Cook in batches: If you have a large skillet, cook the chicken in batches to ensure even cooking.

Pre-mix cornstarch: Mix the cornstarch and water beforehand to quickly thicken the sauce.