Lemon Chicken II91 Reviews
“Tender egg-battered chicken breasts with a delectable lemony sauce.” - by Ladan
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 490 cal
- 20.8 g
- 20.9 g
Based on a 2,000 calorie diet
Reviews (91)Rate This Recipe
"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 rec..." See moreipe so that it would adhere better to the chicken. I also left the breasts whole. Very delicious! This one's a keeper!"
"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 st..." See moreeamed rice. "
"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..." See more 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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