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Chinese Lemon Chicken

Chinese Lemon Chicken created by PaulaG

This is great served with jasmine rice. If you like a lot of sauce you might want to double it.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Mix together the egg, 1T cornstarch and soy sauce.
  • Place in a gallon size ziplock with the chicken and allow to marinade 10 minutes or more.
  • Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown.
  • Sauce:

  • Mix first 4 sauce ingredients in a sauce pan.
  • Add water, juice, and ketchup whisking to prevent lumps.
  • Cook till thick and clear and serve with chicken over rice or use as dipping sauce and "chicken nuggets".
  • Cook time is approximate.
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RECIPE MADE WITH LOVE BY

@startnover
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@startnover
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"This is great served with jasmine rice. If you like a lot of sauce you might want to double it."
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  1. vickirecipes
    This was absolutely delicious, and has put me off going to the local Chinese restaurants here in Spain, as their food seems very bland in comparison
    Reply
  2. Cilantro in Canada
    This is a good recipe, but I think as another reviewer mentioned using fresh lemon juice is the way to go. This was an easy recipe and my family enjoyed it. Thanks for the recipe
    Reply
  3. Aleigha Nicole
    This is a perfect dish! I cannot believe how good this was! We served this up with fried rice, my BF used Recipe #38748, which is so good aswel, Best to serve them beside each other than chicken on top because they both are pact with flavour. I also added babycorn, red and green capsican, and carrot into the sauce as chantel suggests. I do suggest adding a little more cornflour to the sauce to thicken it up a bit. This recipe i will keep by my side for years to come. Thank you! ... We also served Recipe #101298 for dessert another recipe i would reccomend.
    Reply
  4. Mama Wendy
    This was good. It wasn't great, but good. I may be at fault for using reconstituted lemon juice instead of fresh; that may be why it seemed to be missing a little zip. The sauce, in my opinion did not need to be doubled - there was enough for the chicken and to mix with the rice. Also, I have not ever dusted anything with corn starch - that was a first and rather unpleasant sensation on my fingers so I used a fork. The texture was pretty good though. Fried in peanut oil.
    Reply
  5. Jan in Lanark
    I've been making this recipe for years- think I got it out of a newspaper long ago and am glad to see it here. I made it last night per a request as I hadn't made it for ages. I'd forgotten how good it is! I use fresh lemon juice and find the amount of sauce is just right. The chicken is nice and tender as well. Thanks so much for posting this.
    Reply
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