Reviewed: Nov. 15, 2007

This was fabulous! I pounded my breasts (chicken) haha first then fried. Really easy and the family loved it! Pretty too!

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Oct. 10, 2007

Absolutely delicious!I am pretty new in the kitchen, and this is the one dish my family asks for, over and over.

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eli12

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Reviewed: Oct. 3, 2007

My family loved this recipe. I cheated the second time I made it and used bought chicken strips- it was also very good.

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2007

Wow! I cut it down to 1lb but kept the measurements pretty much the same. Added a little lemon-pepper seasoning to the batter. Cut it into bite size pieces before marinading. I think this may test better on chicken finger-style cuts because it won't overcook as easily as the bitesize pieces to. But... DELICIOUS!

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Jun. 3, 2007

I thought this was a little too much trouble and not good at all. I tried to follow recipe exactly. My husband said it was "okay, but not good". It had a strange flavor that I could not quite make out. I will not attempt this again. Thanks, but no thanks.

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Melanie

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Reviewed: Apr. 18, 2007

What a excellent recipe! My Autistic son, who is a picky eater loved it and wanted me to make it the more. The only thing I would do different is cut the pieces before instead of after the are cooked. I added a little bit more cornstarch to the sauce to make it a little thicker per my taste. I am going to make it again in a couple of days. This is now in my top ten! I am going to recommend this recipe to family and friends!

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DEVIN1978

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Reviewed: Apr. 9, 2007

Dont add the extra salt to the recipe for the sauce. I added a bit of vinegar, like 1 tbsp, and extra lemon juice, and it tasted a lot better. Also, the batter doesn't come out crispy at all, but it still tastes good.

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riCKy

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Reviewed: Feb. 8, 2007

This recipe was awesome! but I add a little touch of my own I add a little more salt, after I dip in the batter I roll it in flour and fry it in olive oil instead of regular oil and lastly added another tbsp of fresh lemon juice and Voila! my husband keep prasing me and brag how good it was to his side of the family. Thank you Ms or Mr Noname.

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BrownEyedLady

Cooking Level: Intermediate

Home Town: Antipolo City, Rizal, Philippines

Living In: Sandusky, Ohio, USA

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Reviewed: Jan. 6, 2007

I liked it. My husband hated it. I've honestly never seen him NOT finish a meal for the most part. He's not a picky eater. I guess this did have a funny tang. BUT I finished it, so I'll give it 3 stars for that. ;)

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Oct. 10, 2006

This was wonderful! The whole family loved it. I made the following changes based on suggestions from other reviews: added no salt, cut chicken into smaller pieces before cooking, and added a small amount of flour to batter. I also made these changes on my own: added about 1 tsp of lemon pepper to the marinade and doubled batter

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Amanda J.

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Reviewed: Jul. 25, 2006

Very good, the sauce is really nice and not sour at all. The flavor of the lemon juice is very light but you can't miss it. Make sure you soak the chicken on paper towels after you take it out of the oil!

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jun. 29, 2006

Totally yummy, comparable to take-out! Like many other reviewers, I cut the chicken before the marinade. I also made extra sauce and served it over angelhair pasta. To get the chicken crispy I fried it in the 2 cups of oil til medium golden brown- it was perfect! The sauce was a little bitter- next time I'm going to put the lemons in the last minute or two instead of the full cooking time.

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hamiltonmama

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: 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.

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SHENDY

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Reviewed: Mar. 20, 2006

I like the idea of this recipe, but it didn't turn out for me. First, I changed the batter (cup of flour, one egg, enough cold water to make it runny) and that was good. I cut my chicken up before I battered it and fried it. I served it on spaghetti noodles that were tossed with a little sesame oil so they wouldn't stick. That was the good part of the meal...the sauce didn't taste good. I did not like the salty taste of the broth with the sweet taste of the sugar...and it never thickened for me. But again, I like the idea.

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RUTIS

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Reviewed: Oct. 24, 2005

The batter was very thin, barely coating the chicken pieces. The sauce was great, though I recommend adding the lemon slices after thickening and not before. I will make the sauce again but will look around for a better batter recipe.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Oct. 5, 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.

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Brandi M

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Reviewed: 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.

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FRANCESA

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Reviewed: 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!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 20, 2005

As good as take-out yum!

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CHEFEBBY

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Reviewed: May 15, 2005

WOW! Certainly the best chicken recipe I've found so far. On my first try, I made chicken so mouthwatering that my roommates were begging for more! Two recommendations: make more sauce (trust me, it's worth it), and cut them into bite size pieces BEFORE you put them in the batter. Excellent recipe!

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MORRISDIRECTOR

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