Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!
Oh my goodness! I recently found a FANTASTIC recipe for Asian Lemon Chicken Strips on Pinterest, and had to share it with you! Don’t they look scrumptious???? I made these for my husband and I last night for dinner, and they were fantastic.
WOW, WOW, WOW!! They are absolutely lip-smackin’ delicious! To quote my husband: “Wow, these really look and taste like something you’d order at a Chinese restaurant”.
The recipe itself is pretty straightforward. Directions are easy to follow and can be prepared (4 servings) in as little as 40 minutes! Crispy chicken strips coated in a sweet, sticky, lemon glaze… yet not too lemony, not too sticky, not too sweet. How can you go wrong? And did I mention just how delicious they are (repeat as needed)???? No, seriously…you need to make these. You won’t be sorry!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Chicken Strips
Here’s how easy they are to prepare: I used 3 large chicken breasts and cut them in long strips. Season the chicken strips with salt and pepper.
Dredge each of the chicken strips, one at a time into flour to coat, then dip into buttermilk, then back into the flour to coat. Set aside, and continue until all pieces of chicken are coated.
Make The Asian Lemon Glaze For The Chicken Strips
Make up the sauce mixture and heat it in saucepan while you are cooking the chicken strips. It’s as easy as putting the Asian inspired sauce ingredients in a pan, and cooking it for a short time!
Cook The Chicken Strips
Heat oil in a large skillet until it is very hot (but not smoking). Carefully place the chicken pieces into the hot oil. You should hear them sizzle when they hit the oil.
Cook the chicken strips, turning after a few minutes, until lightly browned on all sides and cooked all the way through.
Drain the cooked chicken strips on paper towels.
Transfer the hot, thickened Asian lemon glaze to a skillet, then add the chicken strips, one at a time. Gently turn to coat with sauce on all sides. Use a spoon and tongs to fully coat chicken pieces.
Time To Serve The Asian Lemon Chicken Strips!
Removed Asian lemon chicken strips to serving dish, garnished with toasted sesame seeds and some chopped green onion, and VOILA! Time to eat!
I really hope you will give this easy-to-prepare delicious recipe a try…I think you’re gonna LOVE it! Have a great day, and come back soon for more yummy recipes.
Looking For More CHICKEN Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken, including:
- Honey BBQ Chicken Strips
- Cajun Chicken Strips
- P.F. Chang’s Ginger Chicken with Broccoli (copycat)
- Crunchy Buttermilk Fried Chicken
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Original recipe source: http://damndelicious.net/2014/02/15/asian-lemon-chicken-tenders/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!
- 1 cup vegetable oil
- 4 boneless skinless chicken breasts , cut lengthwise into strips
- Salt and pepper , to season
- 1 1/2 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar , packed
- Juice of one lemon (I added the zest from the lemon to the sauce, also)
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon toasted sesame seeds
- 1 sliced green onion (green stem only)
- Place all the sauce ingredients in a saucepan. Stir to combine. Heat on medium; bring sauce to a rolling boil, then reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. The mixture will slightly thicken. Cook the sauce while cooking the chicken strips.
- Season the chicken strips with salt and pepper. Dredge the chicken strips, (one at a time) in flour to completely cover. then dip the strip into buttermilk to cover. Let the excess buttermilk drip off, then dredge the chicken strip in the flour again, making sure the flour fully coats the chicken. Set strips aside on a baking sheet, and continue with the remaining strips.
- Heat the vegetable oil in a large skillet until very hot (but not smoking). Once the oil is hot, add the chicken strips to the skillet. You may have to cook 3-4 at a time due to space limitations. Cook, then turn chicken after a few minutes on each side, to ensure all sides are golden brown. Once the chicken is golden brown and fully cooked, transfer the chicken strips to paper towels to drain. Continue with rest of chicken until done.
- Transfer the sauce into a clean skillet. Carefully (using tongs) place chicken strips (one at a time) into the hot sauce, turning gently to coat all sides. Remove chicken to serving dish. Repeat with next chicken strip. When all chicken strips are done, sprinkle tops with toasted sesame seeds and sliced green onion stems. Serve immediately, and enjoy!
Tip:: To "toast" sesame seeds: Place about a teaspoon into a dry skillet. Heat on medium, stirring constantly for a few minutes until the seeds turn a light brown. Remove from skillet to cool.
Here’s one more to pin on your Pinterest boards!