2 Reviews

If there was only ONE Asian chicken for you to do, Would HIGHLY, HIGHLY recomend this one, TRUE! ok...bit fiddley at first for me, But NOW I KNOW what to do to make this recipe! Used sorghum flour (is chestnut flour in an Indian/spice place, but ALOT cheaper -- recommended by a fellow Zaarette :) ), and DEFINATELY peanut oil too! Drained on paper towels before placing in to warm in oven too! OK, cannot have pineapple or sugar, but is ONLY me! I used Splenda (same amount) and mandarin orange instead of pineapple, PLUS julienned baby carrots...GREAT to see! DEFINATELY greated extra lemon peel in sauce, To adjust the taste of course... OMG!! I cannot belive I did too! Have flour all over me to prove and the proof was I made a decorate plate...was DEVOURED by hubby and I in seconds so forgot to take a photo TRUE! THANKS! GREAT entertaining dish this would be, And I can now say I THOROUGHLY enjoyed making this recipe! THANKS!

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mickeydownunder October 13, 2009

I have been using the NYT Craig Claiborne cookbook (my 4th copy) since it was published., Lee Lum's Lemon Chicken is my favorite recipe. It is FABULOUS! It always comes out great. I never had any leftovers.

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adrisolo August 31, 2009
Lee Lum's Lemon Chicken