21 Reviews

Tried this recipe for the first time tonight. Easy to make, better than at our local good Chinese food restaurant, and liked by 2 of my 3 kids which is pretty good! I doubled the flour portion of the recipe just to make it easier to coat. Sauce was excellent and found it to be enough.

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Klc1Foodie January 28, 2013

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!

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TexasKelly May 10, 2007

I'm so glad I tried this! Excellent and I'm so glad I know this technique for baking "Fried" Chinese chicken pieces. I used three large breasts and cut them into smaller strips, then I used 2 eggs and doubled the flour and used 1.5 tsp baking soda to compensate. I put them on sprayed tinfoil on the pan and only sprayed them briefly. Swapped honey for corn syrup and would do it again. I started rice when the chicken was sitting in the egg bath and everything was ready after 15 minutes in the oven. I think you could easily make this orange chicken by using an orange in place of the lemon/zest and adding toasted sesame seeds. Thanks so much for posting this, love the technique!

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lolablitz December 28, 2014

The sauce is fantastic, however, be careful not to make it impossible to pour the cornstarch at the end... I got cornstarch chunks and had to drain the sauce.

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corelila April 07, 2012

Least expected this to turn out well.. but decided to try it anyway as my son loves lemon chicken from the chinese restaurants. As he watched excitedly, my DH came in saying the house smelled exactly like a chinese restaurant. I was glad but kept telling them not to build up their hopes as it was baked and not fried the way it should be. Weren't we pleasantly surprised when we tasted it - it was perfect! I increased the flour to 1/2 cup but the baking soda down to 1/2 tsp, next time I will add more chillie pdr. Didn't even notice that there was garlic in the recipe till i read someone's review. Didn't have corn syrup so i skipped it although I had planned to use honey. Will remember to use it next time. I was disappointed that there was very little sauce so will double the amount next time. Thanks for teaching me how to make the baked battered chicken nuggets in the oven. I am going to try making szechuan chicken and then honey garlic chicken, then manchurian chicken using your baked method. Thank you for sharing that amazing low fat tip, although i generously greased the baking sheet with oil.

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Cathy-O May 30, 2011

I am the first to admit, I don't like cooking. And it shows :-). Baking is my thing. But I tried this recipe and hubby loves it! So easy, and delicious. This will become a regular meal in our home. Thanks so much Chef Dine!!

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kitchennana November 02, 2010

This is a wonderful recipe! I made it exactly as directed, except that I didn't have any green onions or lemons/lemon zest. I only had breasts that had been cut into strips so I cooked them that way and really liked how 'breaded' they seemed, since there was more surface area of course. After cooking, I cut the chicken into bite-size pieces and served with the sauce over rice. The sauce was very good, especially with the bit of heat from the cayenne in the chicken. Next time I will use the lemon zest though. Without it, the vinegar was a little overpowering. My favorite thing was that it has the flavor and texture of the traditional breaded and fried take-out chicken, but it isn't nearly as fatty! Well done, I will make again!

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TinkerToy April 25, 2010

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.

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PaulaG May 08, 2007

Made this last nite for family dinner for 6. " Big Hit". From kids to adults. I followed recipe but 3 times it as large crowd. chicken was moist and tender, the sauce was BOMB. Lemon chicken is a family favorite at our local Chinese Rest. But this is way BETTER,!!! I served with Spinach fett. and oven roasted honey thyme carrots. So now I have been asked to put on reg. dinner rotation and try different sides like we are having chinese nite out at home. You must try.!!!

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Nanatofive February 19, 2016

Loved this recipe. I made one breast for the two of us and still have a little sauce left over. Perfect. Served with fried rice.

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adopt a greyhound November 06, 2015
Baked Lemon Chicken With Chinese Lemon Sauce