Tender egg-battered chicken breast pieces are deep-fried and served with a delectable lemony sauce.

Ladan M Miller
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

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  • In a small bowl, whisk together 1/4 cup cornstarch and the baking powder; beat in eggs to form a batter. Coat chicken pieces with batter and set aside.

  • In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate.

  • In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

Editor's Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

490 calories; 20.8 g total fat; 200 mg cholesterol; 932 mg sodium. 20.9 g carbohydrates; 53.4 g protein; Full Nutrition

Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2003
This is the best lemon chicken recipe I've tried. My husband likes to order lemon chicken at restaurants and he thinks this recipe is great! I added a couple of tablespoons of flour to the batter recipe so that it would adhere better to the chicken. I also left the breasts whole. Very delicious! This one's a keeper! Read More
(61)

Most helpful critical review

Rating: 3 stars
01/08/2008
I'm pretty confused as to why this recipe is getting such excellent ratings. I order lemon chicken quite a bit at Chinese restaurants and this recipe doesn't come out as expected. I made the recipe without any changes and was disappointed. My chicken was edible but not lemon chicken. As I suspected the sherry in the marinade was too strong overpowered the delicacy of the lemon and was generally out of place in the recipe. The batter was lovely but pretty unsuitable for the recipe unless sauced very lightly at the last minute (anything else and such a light batter loses its crunch). Hence the sauce should be made first then fry the chicken and drizzle sauce over hot chicken. Lastly the sauce was lovely but other reviewers are right the lemons shouldn't be added until the last minute. I'll definitely make this recipe again but this time with changes. Read More
(40)
164 Ratings
  • 5 star values: 82
  • 4 star values: 54
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
04/01/2003
This is the best lemon chicken recipe I've tried. My husband likes to order lemon chicken at restaurants and he thinks this recipe is great! I added a couple of tablespoons of flour to the batter recipe so that it would adhere better to the chicken. I also left the breasts whole. Very delicious! This one's a keeper! Read More
(61)
Rating: 5 stars
04/01/2003
This is the best lemon chicken recipe I've tried. My husband likes to order lemon chicken at restaurants and he thinks this recipe is great! I added a couple of tablespoons of flour to the batter recipe so that it would adhere better to the chicken. I also left the breasts whole. Very delicious! This one's a keeper! Read More
(61)
Rating: 5 stars
10/05/2005
This is a tempura style lemon chicken that is surprisingly similar to a famous Chinese restaurant in Dallas. The sweet lemon sauce goes perfectly with the lightly fried chicken and goes great with steamed rice. Read More
(48)
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Rating: 4 stars
06/10/2005
This was very good after a few small changes. I didn't add any extra salt to the marinade or the sauce. Cut the chicken into bite size pieces before you cook it. Also I don't think you need extra oil in the sauce. I just mixed it all together warmed it up a bit and added the chicken and mixed it up. I will definitely be making this again wonderful! Read More
(43)
Rating: 3 stars
01/08/2008
I'm pretty confused as to why this recipe is getting such excellent ratings. I order lemon chicken quite a bit at Chinese restaurants and this recipe doesn't come out as expected. I made the recipe without any changes and was disappointed. My chicken was edible but not lemon chicken. As I suspected the sherry in the marinade was too strong overpowered the delicacy of the lemon and was generally out of place in the recipe. The batter was lovely but pretty unsuitable for the recipe unless sauced very lightly at the last minute (anything else and such a light batter loses its crunch). Hence the sauce should be made first then fry the chicken and drizzle sauce over hot chicken. Lastly the sauce was lovely but other reviewers are right the lemons shouldn't be added until the last minute. I'll definitely make this recipe again but this time with changes. Read More
(40)
Rating: 5 stars
06/23/2003
Really tasty! I added about a tablespoon more of each lemon juice and cornstarch. I cut up some large pieces of ginger to steep in the sauce while it was warming through and I also used some lemon marmalade I made earlier this year instead of the cut up fresh lemon. Everyone really liked it. The flavor of the chicken was right on and with the sauce it was just wonderful. Read More
(19)
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Rating: 5 stars
09/29/2005
Great and easy recipe. I did not use nearly as much oil as suggested. I just put 2 tbsp of olive oil to coat the wok and then stir fried the chicken. It came out great and probably not nearly as fattening. Thanks for a very tasty recipe. Read More
(17)
Rating: 5 stars
04/11/2006
This sauce was tasty & easy. I used Splenda and will add more lemon juice next time. I also added a couple of drops of yellow food coloring. I used my standard breading method: flour than egg than panko (panko is great-found in Asian food section put in refigerator for about an hour after breading. Read More
(17)
Rating: 5 stars
01/05/2011
This recipe was great with a couple little changes. First I zested the lemon and added the zest to the sauce for a stronger lemon flavor. Also the batter needs to be thickened a bit. I also cut the chicken into bite sized pieces. Read More
(15)
Rating: 5 stars
02/02/2011
Thank you so much for posting this recipe. It tastes just like a lemon chicken dish that my brother loved when we lived in Hawaii. He passed away 11 years ago and I have been looking for a recipe that resembled it. While I was making this I knew it was the one by the smell and look of the sauce and immediately got choked up and called my family and sent them the recipe. It tastes wonderful I wouldn't change a thing!! Thanks again. Read More
(14)