Lemon Chicken

5 / 5 (1 review) 7 Comments

Grab your chopsticks and get ready for crispy, golden, chicken covered in a sweet, aromatic, tangy, lemon sauce.

Lemon Chicken

Believe me, this entrée is better than anything you can get in a little box.  Sure, who doesn’t love take-out, but it can get pretty pricey, mushy and cold before you ever get it home.  It’s just so easy to make your own.  Lemon Chicken is light, so delicious, and perfect for hot August nights.

I used to be afraid of making my own Asian favorites until a Japanese friend taught me all of her secrets.  Because it is cooked quickly at high temperatures, most of the prep has to be done ahead. Cut, measure, and chop so you’re all ready to go.   Also, when making sauces with cornstarch, stir, stir, stir.  It will scorch and burn if you don’t keep it moving in your pan.

Asian CHICKEN 101:  Maybe lemon sauce is not your favorite.  Prepare the basic chicken as instructed here and serve it with a mandarin, sweet and sour,  orange, or teriyaki sauce.

Here’s the step by step for taking it on:

how to make Lemon Chciken

  1. Marinate chicken in soy sauce in a zip-top bag for 15 minutes.  (To make gluten-free Lemon Chicken, skip this step.)
  2. While chicken marinates, make the lemon sauce.  Keep warm.
  3. Wash, slice and sauté 2 lemons.
  4. Make batter.  Beat eggs in a small bowl.  Add salt, cornstarch, and baking soda whisking until blended.

Heat oil in wok to 350 degrees.

 

how to fry lemon chicken

  1. Dip chicken pieces in batter.
  2. Fry in hot oil until evenly browned.
  3. Cook till golden brown, making sure the center of the chicken is fully cooked.
  4. Slice on the diagonal into 1-inch pieces.

Place chicken on a bed of finely shredded lettuce.  Add lemon slices to warm lemon sauce and spoon over the chicken.

Lemon Chicken

Serve immediately with un-fried rice if desired.

Please share any of your favorite Asian sauces that you serve with chicken in the comments below.  Thanks for checking in and have a fabu-LESS week all.

Lemon Chicken

5 / 5 (1 review)
Prep Time: 20 min | Cook Time: 20-25 min
Yield: 3 lb | Serves: 6

Ingredients

  • 3 pounds chicken breast or chicken tenders, boneless and skinless
  • 1 Tablespoon soy sauce
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking soda
  • 2 cups canola oil
  • For Lemon Sauce:

  • 2 Tablespoons cornstarch
  • 1/3 cup sugar
  • 1 cup chicken broth
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 2 lemons, sliced
  • 2 Tablespoons canola oil

Instructions

  1. Wash and dry chicken. Combine chicken and soy sauce and let marinate for 15 minutes. Beat the eggs in a small bowl, adding the salt, cornstarch and baking soda until blended. Heat oil in wok to 350 degrees. Dip chicken pieces in batter; fry until evenly browned. Slice into 1 to 1 1/2-inch pieces.
  2. For lemon sauce; mix cornstarch and sugar in saucepan, stirring until smooth. Add chicken broth, lemon juice, and salt. Cook till thick. Wash and cut lemons into slices. Saute in canola oil for 3 minutes. Then slowly stir into the sauce. Pour over chicken.

Notes

When I cook Lemon Chicken for children, I cut my chicken into chunks before dipping into batter and frying. You may want to do the same. Mine sure think eating with chopsticks is a party and they are much better than I am!

To make this dish gluten free, eliminate the tablespoon of soy sauce that you marinate the chicken it.

Ingredients: Chicken, Egg, Lemon
Meal Type: Main Dish, Dairy Free, Gluten Free
Categories: Copycat, Meat and Poultry, Stove Top

Comments & Reviews

  • Meridian Mama

    That looks/sounds delicious! Thank you for such detailed instructions as well, I’ll be trying it this week!!!

    • Renée

      Thank you Meridian Mama. I’m so glad you are going to give it a go. Hope you enjoy it, and I welcome your suggestions too after you try it. Have a great week!

  • Cathy of Fabulessly Frugal

    Being a not-so-good cook (and always afraid to try new things in the kitchen) I really appreciate your detailed instructions AND pictures! Got this one pinned and on my shopping list!

    • Cathy of Fabulessly Frugal

      Wow. I just looked and I have everything for this in my fridge/pantry except for fresh lemons! Even better!

      • Renée

        Actually Cathy, the lemons just look pretty! We usually don’t eat them. You will be so proud of yourself. This one is hard to mess up. Just make sure your little ones are watching from a distance. Hot oil still worries me. Thanks very much!

  • Dana

    Wow, I just made this and it is amazing! My husband begged for seconds! Thanks!

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