Reviewed: Nov. 11, 2009

I would give this 6 starts if I could, my DH said it is his favourite recipe. I did make this early in the day while DD was sleeping and heated it up before dinner, and I only used the lemon juice not slices. I served this with green beans and rice.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Oct. 29, 2009

This is one of my fav. dishes to cook. My whole family on my mother and father sides LOVE it. This is very sweet, and the sauce is RICH. I sliced some lemmon soaked it in my sugar to get rid of the tardy then placed it with the chicken. Serve this on top of some fried rice with carrots, and it's the perfect Asian meal. Didn't have any Sherry to cook with, but plan on buying some. If your sauce doesn't turn out thick enough, just simply add a touch more cornstarch after it comes to a boil. I also battered my chicken with tempra for a more authentic taste. Had to buy it from the Asian market.

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misssbarbie

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Oxford, Mississippi, USA

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Reviewed: Oct. 14, 2009

This is a full five start elegant lemon chicken recipe. Very easy to make! I loved spooning some of the lemon sauce over my rice too. I may even just make the lemon sauce in the future to use for rice. My batter didn't stick to the chicken really well and a lot of it fried and came off in the oil, but that was okay. When the chicken was close to brown, I cut the chicken with my spatula in the pain. I scooped all of the chicken out of the pain and let rest on a paper towel while I got rid of the oil and extra crusted batter. I put the chicken back in the pan and poured the lemon sauce over and let it heat for about 10 minutes before serving. My picky husband really liked this, it is a keeper.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 10, 2009

Awesome recipe,used zest of 1 lemon in addition for make it real lemony. Family fav, make double and the leftovers still dont make it through the night.

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BWagner

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Mar. 16, 2009

This was an excellent chicken recipe!! The flavors were amazing and the chicken was tender as can be! It is going to be your families new fav!!

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Jelgo

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Reviewed: Mar. 3, 2009

My family really liked this Chicken Dish. I think next time though, I will double up on the sauce.

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robin

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

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Reviewed: Feb. 8, 2009

i didnt follow through with the batter but i did make the Lemon sauce...just a note, taste your sauce when it thickens if it isnt @ your desired flavor then add more of whatever it lacks.. i didnt have white sugar so i used Brown instead and used about 4-6 table spoons as well as 3-4 tables spoons of lemon juice ( didnt have real lemons)i also didn have chicken stock so i had to disolve chicken stock powder into a cup of hot water. all in all this is a good recipe! thank you for sharing!

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Elizabeth

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 9, 2008

The batter didn't stick to the chicken at all--I ended up with little bits of burnt batter pieces and bare chicken breasts after cooking. I think it would have been good had the batter stuck. The sauce was pretty good, although I didn't let it cook long enough and it came out too thin--I'd suggest not rushing the sauce.

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Jenny

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Reviewed: Oct. 26, 2008

Very good! I served this along with some rice. It was almost like a chinese dish. We all loved it.

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CC

Cooking Level: Expert

Living In: Tifton, Georgia, USA

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Reviewed: Sep. 24, 2008

I liked the recipe. Yes there was a problem with the batter staying on the chicken, but that could be caused by the heat of the oil. I probably would make smaller pieces of chicken. The lemon sauce was great and I can't wait to try my Meyer Lemon in this recipe. I made the recipe for 6 and there were 3 of us and no left overs. Everyone had ideas about using the lemon sauce for other things also. I would definitely make this again.

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pfoenix

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Wenatchee, Washington, USA

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Reviewed: May 25, 2008

The lemon sauce is by far the best I have ever tasted. The only reason why I am only giving this four stars is because the recipe should not include the marinade. The marinade completely overpowered the lemon sauce. Please forget the marinade and you will agree that this is the best lemon chicken.

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Meg

Cooking Level: Intermediate

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Reviewed: May 23, 2008

I agree with other reviewers--this is a good base, but needs a little tweaking. Next time I will not add salt to the sauce (it was REALLY salty--I think the chicken broth would provide enough) and will add more lemon. The batter could also use more crunch...flour maybe? I'll make again, but with the alterations.

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Katie A

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Reviewed: Apr. 25, 2008

I did not care for this recipe. Thankfully, there are about a hundred other lemon chicken recipes on allrecipes.com to try - any one of them would be better than this.

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Ellen Pfeiffer

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Reviewed: Jan. 17, 2008

Loved it! The batter for the chicken is perfect. I added a little extra lemon to the sauce because I like it tarter. Rave reviews from my family. We will make this one again for sure!

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Kristin W

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Reviewed: Jan. 13, 2008

ok, sorry, maybe it's me. The batter didn't stick and made just clumps of batter in the wok. I had to add another tablespoon of corn starch to make it anything like a sauce. The chicken with it's marinade tasted weird. I don't think i'll even bother trying again.

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dsahala

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Reviewed: Jan. 8, 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.

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shannamelissa

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

I have been to plaenty of chinese restaurants in LA, SF, Phoenix, etc., and this is as good as it gets. The marinade is a great idea that although subtle, really adds to the overall flavor. Excellent.

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ASU_DEVIL_WPCAREY

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Tempe, Arizona, USA

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Reviewed: Dec. 4, 2007

This recipes is as close as I've gotten to a good chinese resteraunts version. Make sure you add the sugar. I was half-way through the bitter meal, when it clicked that I'd forgotten a vital ingredient. I am so glad, or else this would have got a bad review.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Nov. 16, 2007

I substituted oranges for the lemons. I added a T of juice to the marinade and put the remainder in the sauce. I used only about 2 T sugar in the sauce as well since it was orange juice and not lemon. Even so, it wasn't very orange-y. I think it was the chicken broth, perhaps plain water (and less of it) would have helped; perhaps even the addition of some lemon juice to boost the citrus taste.

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