A zesty, spicy, and juicy chicken dish made in one pan! This Spicy Lemon Chicken is packed with citrus flavor and ready in under 30 minutes. Perfect for busy weeknights.
The Best Spicy Lemon Chicken
I don’t know if anyone else loves lemon as much as I do, but its bright, zesty flavor is my secret weapon in the kitchen.
I adore weaving it into refreshing desserts where it truly shines, like my:
- Easy Lemon Curd Tartlets
- Foolproof Lemon Panna Cotta Dessert
- No-Bake Lemon Yogurt Cheesecake (6-Inch)
But my love for lemon doesn’t stop there.
I find it equally magical in savory dishes, where it cuts through richness and adds a burst of freshness—exactly what it does in this Spicy Lemon Pan-Seared Chicken.
Much like my other favorite chicken recipes, such as Honey Glazed Chicken Drumsticks and Juicy Pineapple Chicken, this one also uses chicken drumsticks (or thighs, which I highly recommend).
They stay incredibly juicy and tender during the high-heat searing, creating the perfect canvas for the vibrant, spicy lemon sauce.
Why you‘ll love this recipe
- Perfect balance of flavors — tangy lemon, savory soy sauces, mild sweetness, and just the right amount of heat.
- Quick, simple, and fuss-free — ready in about 50 minutes including marination.
- Juicy, tender chicken every time thanks to cornstarch and proper pan-searing.
- Customizable — easily make it spicier, sweeter, or more aromatic with optional upgrades like garlic or cumin.
- One-pan convenience — minimal dishes and easy cleanup.
Ingredients and Substitutions
- Chicken drumsticks– I highly recommend using bone-in, skin-on drumsticks and deboning them yourself. The skin adds incredible flavor and helps keep the meat moist and tender during cooking. You can use chicken breast, but thighs are much more forgiving and stay juicier.
- Lemon – Be sure to slice the lemon thinly and remove all the seeds. The seeds can impart a bitter taste if left in during cooking. Fresh lemon is essential for that bright, zesty flavor.
- Onion – Slicing the onion into strips allows it to soften quickly and release its natural sweetness.
- Light and Dark Soy Sauce – Using both provides the best of both worlds: the light soy for saltiness and umami, and the dark soy primarily for that beautiful, appetizing caramel color.
- Cornstarch – This is our secret weapon for a tender texture. It creates a light coating on the chicken that helps lock in all its natural juices during the high-heat cooking process.
- Bird’s Eye Chilies – These pack a serious punch! You can control the heat level perfectly by adjusting the number of chilies. For less heat, remove the seeds before slicing.
- Oyster Sauce – This adds a deep, savory, and slightly sweet umami base to the marinade, making the flavor profile more rounded and complex.
How to Make Spicy Lemon Pan-Seared Chicken
1. Marinate the Chicken
Wash and debone the chicken drumsticks, then cut them into small 3 cm cubes.
Place the chicken in a large bowl and add the light soy sauce, dark soy sauce, oyster sauce, cornstarch, salt, and black pepper.
Mix well with your hands until every piece is evenly coated.
Cover with plastic wrap and marinate for 30 minutes. If you’re short on time, marinate for at least 15–20 minutes.
2. Prepare the Aromatics
While the chicken is marinating, prepare your vegetables.
Thinly slice the onion into strips.
Slice the lemon into thin rounds, and using a toothpick or the tip of a knife, carefully remove all the seeds.
Slice the bird’s eye chilies into rings and roughly chop the cilantro. Set everything aside.
3. Cook the Chicken
Place a large frying pan or skillet over medium-low heat and add a tablespoon of cooking oil.
Once the oil is hot, carefully add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. You may need to cook in batches.
Let the chicken cook undisturbed for about 2-3 minutes, until a golden-brown crust forms on one side.
Flip the pieces and continue to cook for another 2-3 minutes, until the other side is browned and the chicken is cooked through.
4. Combine and Finish the Dish
Add the onion slices and stir-fry for 1 minute until fragrant.
Finally, add the granulated sugar, chilies, lemon slices, and cilantro. Stir quickly so the chicken absorbs the spicy lemon flavor.
Tips & Tricks
Keep the chicken juicy:
Cornstarch in the marinade helps trap moisture. Pan-sear at medium-low heat and avoid flipping too early to keep the chicken intact.
Avoid bitterness:
Always remove lemon seeds and add the lemon slices toward the end to prevent them from releasing bitterness.
Customize the flavor:
Add a splash of cooking wine to the marinade, some minced garlic while stir-frying, or a pinch of cumin for a unique twist.
Alternative cooking method:
If using an air fryer, cook the chicken at 180°C (356°F) for 15 minutes, then stir-fry with the aromatics as instructed.
Reheating:
Reheat leftovers in a skillet with a splash of water to keep the chicken moist.
Frequently Asked Questions
Can I use chicken breast instead of chicken drumsticks?
Yes, but thighs stay juicier and more flavorful. If using breast, be careful not to overcook it, as it dries out faster.
My lemon tastes bitter — what went wrong?
This usually happens if the seeds were not removed or if the lemon was cooked too long. Add the lemon slices at the end and cook briefly.
How spicy is this dish?
Using 3–5 bird’s eye chilies creates medium heat. Adjust according to your spice tolerance — fewer for mild, more for extra spicy.
How long can I store leftovers?
Store leftovers in an airtight container and refrigerate for 1–2 days. Reheat in a skillet with a splash of water to prevent dryness.
Can I double this recipe?
Yes! But cook the chicken in batches to maintain a good sear. Overcrowding the pan will cause the chicken to steam instead of caramelize.
Easy Spicy Lemon Chicken Drumsticks
Ingredients
For the Marinade
- 4 chicken drumsticks deboned and cut into 2-3cm cubes
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 g salt
- Black pepper to taste
For Cooking & Assembly
- 1/2 onion sliced
- 1 lemon thinly sliced and seeds removed
- 3-5 bird's eye chilies sliced into rings
- 1/2 tsp fine granulated sugar
- Small handful of cilantro cut into segments
- Cooking oil as needed
Instructions
Marinate the Chicken
- Wash and debone the chicken drumsticks, then cut them into small 3 cm cubes.
- Place the chicken in a large bowl and add the light soy sauce, dark soy sauce, oyster sauce, cornstarch, salt, and black pepper.
- Mix well with your hands until every piece is evenly coated.
- Cover with plastic wrap and marinate for 30 minutes. If you're short on time, marinate for at least 15–20 minutes.
Prepare the Aromatics
- While the chicken is marinating, prepare your vegetables.
- Thinly slice the onion into strips.
- Slice the lemon into thin rounds, and using a toothpick or the tip of a knife, carefully remove all the seeds.
- Slice the bird's eye chilies into rings and roughly chop the cilantro. Set everything aside.
Cook the Chicken
- Place a large frying pan or skillet over medium-low heat and add a tablespoon of cooking oil.
- Once the oil is hot, carefully add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. You may need to cook in batches.
- Let the chicken cook undisturbed for about 2-3 minutes, until a golden-brown crust forms on one side.
- Flip the pieces and continue to cook for another 2-3 minutes, until the other side is browned and the chicken is cooked through.
Combine and Finish the Dish
- Add the onion slices and stir-fry for 1 minute until fragrant.
- Finally, add the granulated sugar, chilies, lemon slices, and cilantro. Stir quickly so the chicken absorbs the spicy lemon flavor.
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