“Tender egg-battered chicken breasts with a delectable lemony sauce.” - by Ladan
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 490 cal
- 25%
- Fat
- 20.8 g
- 32%
- Carbs
- 20.9 g
- 7%
Based on a 2,000 calorie diet
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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!"
Brandi M
"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. "
amydoll
"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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