10 Reviews of Baked Lemon Chicken With Chinese Lemon Sauce

From: Chef #831531

On Oct 11, 2008

I was sitting at my computer last Saturday wondering what I was going to make for Sunday dinner....Low and behold LEMON CHICKEN....I have made this before and have never been satisfied with the results...chicken not crispy enough....sauce not lemony enough...Well, this recipe was absolutely fantastic !!!! Crispy and very lemony ! It is definately something I will make again! And soon!!!!!

From: mickeydownunder

On Sep 21, 2007

WHo thought could eat Chinese and recipe was low fat, TRUE! THANK YOU THANK YOU! GREAT combination, easy to do, Used treacle instead of corn syrup too! With UNFRIED RICE recipe, this was a dream! ALMOST better than peaches and cream! http://www.recipezaar.com/123658 Unfried Chinese Rice

From: JAD40

On May 19, 2007

This was delicious. Cooked a whole chicken in the slow cooker with no seasoning, and then before serving, I made the sauce using the juice from the slow cooker for the chicken broth. I didn't think there would be enough sauce to go around 6 but it worked out fine without increasing the quantities. Served it with steamed vegetables on the side.

From: TexasKelly

On May 10, 2007

My husband and I thought this dish was excellent. I followed the directions exactly, only I added a little salt & pepper to the flour mixture, and instead of chicken broth, I used white wine, because I was too lazy to prepare the bullion cube for the chicken broth needed. The flavor was delicious. I couldn't beleive I actually had all the ingredients needed, and I am so glad I did. This will become a staple meal in our house! Thanks for posting!

From: Chef #898771

On Dec 29, 2008

We just ate this and it was super delicious as a quick and easy meal. We really enjoyed this over a bed of sweet rice and broccoli!

From: browncookie

On Dec 31, 2008

Fabulous, easy recipe. Subbed 1/4 cup of honey for both the sugar and corn syrup and used 1 tablespoon of white vinegar instead of the 2 tbsps rice vinegar in the sauce due to what was on hand. Definitely has that old school Chinese restaurant taste!

From: Chef #1181565

On Feb 23, 2009

This was a great recipe. The presentation was great, but much to the chagrin of my family, the baking soda was a bit overwhelming. If you try this recipe skip the baking soda.... Otherwise, the sauce was very tasty.

From: Chef #602763

On Jan 13, 2009

I found the taste of the baking soda to be a little strong. When I put the sauce on the chicken it actually foamed a bit. Fortunately, the acid in the sauce neutralized much of the baking soda taste. Has anyone tried it with less than a teaspoon of baking soda? Visually it was beautiful and looked as if it had been fried but we did not care for the baking soda in the crust.

From: Zetty66

On Jan 7, 2009

This was very good, and easy. The sweet and sour together is wonderful. Made as listed but without the cayenne. Thanks!

From: PaulaG

On May 8, 2007

This is a lower fat version of DH's favorite. I used more flour than was called for and Splenda in place of the sugar in the sauce. This was served with Sesame Snow Peas.