Lemon Chicken II Recipe - Allrecipes.com
Lemon Chicken II Recipe
  • READY IN 55 mins

Lemon Chicken II

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    55 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View


  • 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.

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.


141 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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 53.6 g
  • 107%
  • Sodium
  • 1092 mg
  • 44%

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

See More

About the Cook

Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Lemon Chicken Piccata

See how to make a classic chicken dish with a tart lemon-butter sauce.

Creamy Lemon Chicken

Dinner’s ready in no time when you give yourself a little head start.

Baked Lemon Chicken with Mushroom Sauce

See how to make lemony chicken served with a savory mushroom sauce.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States