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Chinese Lemon Chicken

 Chinese Lemon Chicken
"Sometimes I make this dish the day before; it really brings out the flavor," writes Lynn Hancock from Dubuque, Iowa. "This recipe is so good and well worth the time!"
2 ServingsPrep: 30 min. + marinating Cook: 15 min.


  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1 teaspoon plus 1/4 cup cornstarch, divided
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/3 cup packed brown sugar
  • 1/3 cup water
  • 1/3 cup cider vinegar
  • 1 large lemon, thinly sliced and seeds removed
  • 1 egg, lightly beaten
  • Oil for deep-fat frying
  • 1-1/2 cups cooked long grain rice


  • Flatten chicken to 1/4-in. thickness. In a small bowl, combine 1
  • teaspoon cornstarch, rice wine vinegar and sesame oil; brush over
  • both sides of chicken. Place in a large resealable plastic bag. Seal
  • bag and turn to coat; refrigerate for 30 minutes.
  • In a small saucepan, bring the brown sugar, water, cider vinegar and
  • lemon slices to a boil. Reduce heat; simmer, uncovered, for 15-20
  • minutes or until lemon slices are golden brown and sauce is
  • thickened.
  • Meanwhile, place egg and remaining cornstarch in separate shallow
  • bowls. Dip chicken in the egg, then cornstarch. In an electric
  • skillet, heat 1/2 in. of oil to 375°. Carefully place chicken in

2 of 2

Chinese Lemon Chicken (continued)

Directions (continued)

  • hot oil. Cook for 3-5 minutes or until meat is no longer pink. Serve
  • with rice and lemon mixture. Yield: 2 servings.
Nutritional Facts: 1 chicken breast half with 3/4 cup rice and 2 tablespoons sauce equals 582 calories, 8 g fat (2 g saturated fat), 175 mg cholesterol, 122 mg sodium, 88 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.