Lemon Chicken II

Lemon Chicken II

101
Ladan 18

"Tender egg-battered chicken breasts with a delectable lemony sauce."

Ingredients {{adjustedServings}} servings 490 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 53.4 g
  • 107%
  • Cholesterol:
  • 209 mg
  • 70%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl combine the chicken, 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, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
  3. 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 wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.
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Footnotes

  • 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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Reviews 101

  1. 137 Ratings

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HAWNTER
4/1/2003

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!

Brandi M
10/5/2005

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.

amydoll
6/10/2005

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!