Saturday, March 8, 2008

Lemon Chicken

Brandon and I love lemon chicken. We have tried a lot of recipes and this is our current favorite.


  • 3 pounds skinless, boneless chicken breast meat, pounded flat (about 1/4-1/2 inch)
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 eggs
  • 1/4 cup cornstarch
  • 2 cups vegetable oil
  • 1/3 cup white sugar
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 lemon, sliced
  • 2 tablespoons oil


  1. In a small bowl, mix together eggs, salt and garlic powder. In a wok, heat 2 cups oil to 350 degrees F. Dip chicken in egg mixture and then dip into cornstarch and fry in wok until browned. Cut into bite size pieces and set aside.
  2. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve with rice.
We only made a couple of changes to this: We don't have a wok... not a problem. We also have never added the oil to the sauce. I always just heat it up in a saucepan until the sugar is dissolved and it has thickened.

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