Lemon Chicken II Recipe - Allrecipes.com
Lemon Chicken II Recipe

Lemon Chicken II

Recipe by  

"Tender egg-battered chicken breasts with a delectable lemony sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
  2. In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
  3. 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 wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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!

 
Most Helpful Critical Review
Jan 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.

 

135 Ratings

Oct 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.

 
Jun 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!

 
Apr 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.

 
Sep 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.

 
Jun 22, 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.

 
Jan 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.

 

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Nutrition

  • Calories
  • 490 kcal
  • 25%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 209 mg
  • 70%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 53.4 g
  • 107%
  • Sodium
  • 932 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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