Recipe by Ladan M Miller
"Tender egg-battered chicken breast pieces are deep-fried and served with a delectable lemony sauce."
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boneless chicken breasts, cut into 2-inch pieces
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!
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.
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.
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Chicken II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 188
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