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One of my sons really enjoyed this but it seemed to be missing something. Only change I made was to use less oil, about a cup in a large skillet. Thanks for sharing the recipe!
Very good Lemon chicken. I made half a recipe and it turned out great. I did add 1/2 t. lemon extract to the sauce to make a little more lemon flavor, as I didn't have enough lemon juice. Served with rice and egg rolls.
This was really good! I was really surprised how good it was. I halved the recipe and only used 2 large chicken breast for 3 people. I also didn't use the 2 cups of oil and instead just used a couple of Tbsps to just brown the chicken. The directions were superb and everything came together perfectly! Thanks for posting this recipe!
very nice! thanks for sharing
This recipe did not turn out for me. The lemon sauce was sooo thick with the amount of cornstarch called for ( 2 TB) that it turned to a big glob of jelly and not a sauce. I could not get it to thin out. We were not able to use it on the chicken.
Wonderful!!! I have even substituted pineapple for the lemon juice and lemons and it's still GREAT!!
Absolutely delicious. I did use both boneless/skinless breast and thighs and cut up a little more to get more sauce integrated into the chicken pieces. I did double the sauce which was fantastic. Thanks a bunch! Will definitely be making again.
This dish was great. My suggestion is to cut the chicken pieces smaller, more like cube them. That way the flavors of the lemon sauce can seep into the whole hunk of chicken. When I had a piece of small chicken chunk soaked in the sauce it was amazing. Will definitely make this dish again.
This was really, really good. All three of my kids loved it and ate seconds (which is a big compliment from my middle child - he doesn't eat anything!). I made a couple of minor changes: I cut the chicken into bite sized pieces before marinating in the soy sauce (I also added about a tsp. each of chopped garlic and ginger to the soy marinade). We were out of fresh lemons so we didn't use them. I probably only used about 1/2 a cup of oil for the frying and only fried a couple of pieces at a time. I did cook the sauce ingredients in a seperate pan while I was frying the chicken and when all the pieces were done I added them back into the pan and poured the sauce over the top and let it simmer in the sauce for about 15 minutes. The chicken was wonderfully tender and the sauce was fabulous over simple steamed rice. The kids and I agree that this is a "definate make-again!" Thanks!