Shredded Chinese Lemon Chicken

When I’m hosting a family dinner or casual get-together, this Shredded Chinese Lemon Chicken is my go-to. It’s fresh, flavorful, and easy to toss together, plus I can prep most of it ahead. It’s always a hit, and since it’s great cold or room temp, I never have to stress about last-minute timing.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Dinner Party, Lunch, Main Course

Cuisine: Asian

Keyword: Shredded Chinese Lemon Chicken

Servings:

Calories: 262kcal

Author: Mandy Applegate

Ingredients

For the Sauce:

¼ cup chopped cilantro
2 tablespoons minced garlic
1 tablespoon toasted sesame
½ tablespoon Holland chili or cayenne peppers
1 teaspoon sesame oil
3 tablespoons light soy sauce
2 tablespoons lemon juice
1 tablespoon oyster sauce
2 teaspoons lemon zest
½ teaspoon salt
¼ teaspoon fine granulated sugar

For the Cold Salad:

1 ½ pounds drumsticks
4 slices gingers
1 tablespoon Shaoxing wine
Umami lemon dressing as prepared above
1 cup shredded English cucumbers
1 cup shredded carrots
½ cup thinly sliced onions

US Customary - Metric

Instructions

Bring a pot of water to a boil, ensuring there’s enough water to fully submerge the chicken drumsticks. Add the drumsticks along with the sliced ginger and Shaoxing wine. Let the chicken cook for around 10 minutes, making sure it’s cooked through and tender.
1 ½ pounds drumsticks, 4 slices gingers, 1 tablespoon Shaoxing wine
While the chicken is cooking, prepare the sauce. In a mixing bowl, combine the chopped cilantro, minced garlic, toasted sesame seeds, Holland chili, and sesame oil.
¼ cup chopped cilantro, 2 tablespoons minced garlic, 1 tablespoon toasted sesame, ½ tablespoon Holland chili, 1 teaspoon sesame oil
Add in the light soy sauce, lemon juice, oyster sauce, lemon zest, salt, and sugar. Mix everything together until the sauce is well combined, and set it aside for later use.
3 tablespoons light soy sauce, 2 tablespoons lemon juice, 1 tablespoon oyster sauce, 2 teaspoons lemon zest, ½ teaspoon salt, ¼ teaspoon fine granulated sugar
Once the chicken is cooked, transfer it to a bowl of cold water to cool. This will make it easier to handle and help keep the chicken tender.
Next, wash and shred the cucumber and carrot using a grater, julienne peeler, or knife. Peel the onion and slice it thinly.
1 cup shredded English cucumbers, 1 cup shredded carrots, ½ cup thinly sliced onions
After cooling, remove the skin if desired, and shred the meat into bite-sized pieces using your hands or a fork.
To assemble the dish, arrange the shredded chicken on a serving plate, creating a neat, ribbon-like pattern. Fill in the empty spaces with the shredded cucumber, carrot, and sliced onion. Drizzle the sauce evenly over the chicken and vegetables, making sure everything is coated in the tangy flavors.
Umami lemon dressing
Just before serving, gently toss everything together to distribute the sauce evenly. Finish the dish with a garnish of extra cilantro and a sprinkle of roasted sesame seeds for added texture and flavor.

Notes

Cook the Chicken Properly: Make sure the drumsticks are cooked all the way through. Ten minutes in boiling water should be enough if fully submerged.
Cool the Chicken: Transferring the chicken to cold water helps lock in the moisture and makes it easier to shred.
Freshness Matters: Prep the vegetables just before serving to keep them crunchy and fresh.
Taste the Sauce: Give the sauce a quick taste before pouring it over the chicken. Adjust the salt or lemon juice if needed for that perfect balance.
Combine Well: Stir the sauce ingredients thoroughly to make sure all the flavors are evenly distributed.
Toss Before Serving: Don’t toss the chicken and veggies in the sauce until right before serving to keep everything at its freshest.

Nutrition

Tried this recipe?Let us know how it was!