Lemon Chicken II

Lemon Chicken II

Ladan M Miller 19

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


55 m servings 493 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 53.6 g
  • 107%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

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  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.


  • 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.
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  1. 141 Ratings


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 batt...

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 w...

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 ext...

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 re...

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 eg...

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 nearl...

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 lem...

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 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 wi...