19 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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Klc1Foodie January 28, 2013

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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Cathy-O May 30, 2011

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!

1 person found this helpful. Was it helpful to you? [Yes] [No]
TexasKelly May 10, 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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
PaulaG May 08, 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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
corelila April 07, 2012

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!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
TinkerToy April 25, 2010

I have been looking for a good lemon sauce and this one is everything I wanted. I LOVE IT, and it was a hug it hit with the family. I did not try the chicken recipe and I did change one thing about the sauce that was I put less sugar and substituted for honey.

0 people found this helpful. Was it helpful to you? [Yes] [No]
ChefLiLMama April 09, 2010

So wonderful left out the garlic my husband can't eat it , but none the less still excelent!!!!!!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
kelleygirl07 February 02, 2010
Baked Lemon Chicken With Chinese Lemon Sauce