Fine, I’ll say it . . . Passover begins in less than three weeks!

Now that that’s out of the way, we can talk about this kosher for Passover lemon chicken. I’ve poured the lemon sauce over juicy chunks of fried chicken mixed with very lightly sautéed vegetables, but you can also just make the sauce and serve it as a dipping sauce for chicken strips.

There are so many different community and family Passover customs that it’s almost impossible to create a recipe that works for everyone, but feel free to adjust this recipe to fit with your customs. For example, if I were to make this on Passover I would peel the vegetables, because the Chabad custom is to use only peeled vegetables.

I was also limited with ingredients for the sauce, since we use minimal processed products. But I found adding the grated horseradish was a great way to give the sauce some depth. It’s also a great way to use up leftover horseradish from the Seder plate.

I mixed my chicken with different types of peppers, but you could play around with different combinations. For example, zucchini and carrot would probably also be delicious! Likewise, you could use boneless, skinless chicken thighs instead of white meat. It’s up to you. There’s lots of room to play around and experiment with this recipe.


  • 2 lbs. boneless, skinless chicken breast
  • 2 eggs, beaten
  • ½ cup potato starch
  • Oil for frying
  • Optional: 1 purple onion, 1 red pepper, 1 green pepper, 1 yellow pepper, 1 orange pepper, 1 cup pineapple pieces

Sauce Ingredients:

  • ¼ cup fresh lemon juice
  • ¼ cup pineapple juice
  • ¼ cup water
  • ¼ cup sugar
  • ¼ cup grated horseradish
  • Pinch of salt
  • Pinch of black pepper (optional)
  • 2 tsp. potato starch, mixed with 2 tsp. of water


  1. Cut the chicken into chunks or strips.
  2. Dip each piece into egg, and then into the potato starch.
  3. Heat oil in a deep frying pan or pot, and fry chicken until golden brown on the outside and fully cooked inside. Set aside.
  4. Simmer all sauce ingredients except the potato starch in a small saucepan for 15–20 minutes. Strain the sauce to remove the horseradish pieces. Return it to the fire and mix in the potato starch and water mixture. Stir continuously for a few minutes while the sauce thickens. Pour sauce over the chicken, or serve it on the side as a dipping sauce.
  5. If you want to serve this with the vegetables, dice and sauté them over a low flame, until just cooked through. Mix with the chicken and then pour the sauce over.
  6. Serve with mashed potato, or zucchini noodles.

Have you started thinking about Passover cooking yet? What’s on your menu?