Gluten Free Lemon Chicken

Gluten Free Lemon Chicken | The Baking Beauties

No better way to round out our gluten-free Chinese “take-out” than with Gluten Free Lemon Chicken. This dish was super simple to prepare as well, and tasted fantastic. If gluten isn’t a problem for you, replace the rice flour with all purpose flour. You won’t be disappointed!

Gluten Free Lemon Chicken
  • 4 single chicken breast fillets
  • 2 egg whites, lightly beaten
  • 1/2 cup brown rice flour
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons cornstarch
  • 1 1/4 tablespoons brown sugar
  • 1/2 cup lemon juice
  • 1/2 teaspoon grated ginger
  • 1 teaspoon gluten-free soy sauce
  • 1 cup gluten-free chicken stock
  1. Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
  2. Dip chicken in the beaten egg white and then coat in the rice flour. Shake off any excess flour.
  3. Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
  4. Meanwhile- blend the cornstarch, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
  5. Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.



  1. Iris says

    Wow. That’s all I can say. Well, that and thank you!
    These recipes look so good and I will be sure to make a chinese food night here soon.

  2. Jeanine says

    Aw, Iris, you're welcome! I'm so tempted to make those chicken balls again, they were so easy to do. The sauces can be made ahead & just kept warm, that will take some of the last minute work out. I had found a recipe for GF eggrolls, but since we don't order those often, I didn't bother with them. A google search should help find that recipe if you're interested. Have a great Chinese meal! :)

  3. Dazy says

    One of my colleagues is a celiac sufferer who gets celiac shock to even consuming small amount of gluten. I’m planning to do this lemon chicken for him. He must be happy to have this.

  4. Jeanine says

    Dazy, I'm sure you colleague will enjoy it. One of the things I miss the most is the chinese take out. This lemon chicken & the sweet & sour chicken balls were actually better than our local take-out, so no more loss for me. :)

  5. Sarar says

    I just made this and it turned out really well except the lemon sauce was way too puckery. I halved the recipe and was sort of lazy with the measurements because I was in a hurry so maybe I didn't get enough brown sugar. I also had to use chicken broth instead of stock. Next time I'll adjust the sauce and hopefully I can make it thicker too, but overall it's super good and I'll definitely make it again. I made the balsamic roasted red potatoes with it and they turned out wonderfully too. Nom! Thanks for sharing!

  6. Jeanine says

    Sarar, if you found it too tart, definitely up the sugar next time. I didn't find the sauce thin, but if you're needing it thicker, add a little more cornstarch next time, and cook it until it is thick. Shouldn't be a problem. Glad that it was a hit at your house too! :)

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