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Nutrition Facts
Serving Size 1 (453g) Recipe makes 2 servings
Calories 492
Calories from Fat 140		(28%)
Amount Per Serving		%DV
	Total Fat 15.6g	24%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.1g
Cholesterol 50mg		16%
Sodium 3467mg		144%
Potassium 516mg		14%
Total Carbohydrate 71.2g		23%
	Dietary Fiber 6.3g	25%
	Sugars 21.7g
Protein 23.8g		47%
detailed view... how is this calculated?

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Lemon Chicken

Recipe #26172 | 1 hour | 30 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: tgobbi
Apr 24, 2002

The all time most popular entree in my restaurant and cooking classes!

SERVES 2 -4 (change servings and units)

Ingredients

2 chicken breast halves

Marinade (15 min or so)

1 teaspoon salt
1 tablespoon light soy sauce (thin)

Batter

1/2 cup flour
2 tablespoons cornstarch
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup water (approximately)
1 tablespoon smoking hot vegetable oil
oil (for deep frying)

Sauce

1 teaspoon salt
3 tablespoons sugar
1 tablespoon cornstarch
1 cup chicken stock
2 lemons, thinly sliced
1 scallion, shredded

Directions

1
The batter should be about as thick as pancake batter, or just a little thicker.
2
Dip chicken in batter and refrigerate for 10- 15 minutes (This will help the batter to adhere).
3
Double deep fry the chicken, allowing at least 20 minutes between steps.
4
(This is done to insure that you get a crispy, golden brown coating while the chicken cooks all the way through. The oil should be approximately 350º F for the first frying and about 375ºF for the second).
5
Blot on paper towels to remove excess grease.
6
When ready to add sauce, slice and put chicken on a serving platter lined with lettuce leaves and garnished with some cherry tomatoes.
7
For the sauce: heat about a teaspoon of vegetable oil in a skillet (preferably a heavy one- like cast iron or Calphalon); stir in scallion until it sizzles, about 30 seconds.
8
Add lemon slices & stir 1 minute until sizzling.
9
Add chicken stock, salt, and sugar. Stir in cornstarch. cook 5 minutes to thicken.
10
Pour over sliced chicken.
11
*Be careful not to burn or overcook the lemon or it will turn very bitter.

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Featured Reviews for This Recipe

From: a_goddess

On Sep 8, 2007

I may have done something wrong, but I didn't like this receipe. It didn't taste like the lemon chicken in chinese restaurants. It was ok. Thought it would be better.

0 people found this review helpful

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From: MarraMamba

On Jul 4, 2007

I had been looking for an authentic and simple lemon chicken recipe for ages. This is it. For those who tried and were disappointed because they had trouble with the sauce, i have submitted a correction to zaar. The author just forgot to put the addition of stock,sugar,salt and cornstarch into the directions, and if you forget the cornstarch it will be to runny. this was superb. Love using the slices rather than just juice, all the oils from the peel surround the sauce then. 5 stars even with the error in the directions as it was clearly an oversight.

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From: Northern_Reflectionz

On Apr 23, 2006

One of my absolute FAVORITE dishes at a Chinese restaurant is Lemon Chicken. Just the name makes my mouth water. I've been looking for this type of recipe to make at home, and after looking through several published here, came across this one. Aha! I thought! This one is the ticket! So I made it up for supper tonight. (I used chicken pieces, rather than chicken breasts...and it worked very well) I deep fried the battered chicken pieces, then placed them in a 9 x 13 pan, covered them with the sauce and continued baking for about 20 minutes. It was absolute heaven! THANK YOU SO much for publishing this recipe. My husband rated it as well and loved it very much. We will definitely try it again. It deserves more than a five star rating!!!!

2 people found this review helpful

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From: mamazee

On Mar 27, 2004

This turned out beautifully crunchy and sweet - we all loved it and i'll definitely make it again - i'm pg with #5 and crave lemon chicken all the time - Thanks tgobbi for posting this recipe! next time i'll refrigerate for longer as i did fine the breading came away but i had to deep fry it in a pan so that's always hard, i just scraped up the parts and put them back on top - the sticky sauce helped them to stay together and it looked fine