Lemon Chicken-Just Like Take out !

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.

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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!

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very nice! thanks for sharing

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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.

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Wonderful!!! I have even substituted pineapple for the lemon juice and lemons and it's still GREAT!!

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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.

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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.

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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!

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WOW, WOW, and WOW again. This is one FANTASTIC recipe. My DH could not stop talking about how good this was. Loved the lemon flavor. Better than Lemon Chicken we have ordered at a restaurant.

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wow this was a great meal. everyone ate up fast and couldnt stop saying how good it was. I doubled the sauce just because we like a bit more sauce with our rice but i didnt change a thing. i will be making this again for sure!

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What an excellent recipe! Sheer perfection, from the thickness of the batter to the sweetness of the sauce! I find at the restaurants, there is usually more batter than chicken and the sauce is sometimes just to sweet. I followed the recipe exactly, just sprinkling the chicken with a little onion salt after frying. I cooked up a pot of half white/half brown rice, and tossed with scrambled eggs and soy sauce, just to have something a little salty. I will definitely be making this again, thanks for a delicious recipe!

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I have never had this dish as take-out, so this flavor was new to me. I also don't usually make the fried oriental dishes because they seem like too much fuss. I read about this in your note on Take-Out Fried Rice and decided to try it. I am so glad I did. It was not hard at all, and we really enjoyed the chicken and sauce. This is one I will definitely make again. Next time I might make it with plain rice and a green vegetable (the flavor of the fried rice competed too much with this flavor, which is on the subtle side).

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We don't give 5 stars lightly over here, but when I have to fight off my roommate to leave some for a guest, and then fight my own urge to inhale it . . . well, this recipe deserves it. Easy, inexpensive, and addictively delicious.

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Really, really great chicken. When the chicken were done, I broiled it for about 2 minutes to make it slightly crispier. Other than that, followed instruction faithfully and was rewarded with absolutely marvellous dish. Thank you so much Chef Dee. Will make it regularly.

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Loved this recipe. I followed the directions almost to the letter. The only change I made were minor: I used only 1 lemon and used only about 1/2 cup to fry the chicken. This was perfect. Not to sweet, not to tart. Really nice. Thank you.

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This was just fantastic. The only meat my daughter likes from the chinese food place is the lemon chicken. Well she said that this was much better.That we don't have to buy it any more. My son and his girl friend agreed. I followed this recipe to the letter didn't make any changes. I'm glad it's fairly quick and easy because I'll be making it alot more....Thanks for the great recipe.

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Lemon chicken is DH's favorite and when I saw your recipe, I knew I had to make it. I flattened the chicken to promote even cooking and used less oil than the recipe called for. The only comment DH had after WOW was it could be a little sweeter; however, for my taste it was fantastic. This was served this with steamed broccoli and Easy Fried Rice recipe #26284 by Tracy K.

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Chef Dee this is right on the money! Lemon chicken is my very favorite thing to order when we get Chinese and now I can make it at home. I made as posted except I didn't use anywhere near 2 cups of oil ~ more like 1/2 cup if that. I did notice after dinner that my oven was at 350º and I cooked it 40 minutes and the chicken was *very* tender. We cut it with our forks. Thanks so much for posting a recipe that I will be making over and over and over!!!!

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