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Chinese Lemon Chicken

Sometimes I make this Chinese lemon chicken the day before; it really brings out the flavor. This recipe is so good and well worth the time!
  • Total Time
    Prep: 30 min. + marinating Cook: 15 min.
  • Makes
    2 servings


  • 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 hot oil. Cook for 3-5 minutes or until meat is no longer pink. Serve with rice and lemon mixture.
Nutrition Facts
1 each: 582 calories, 8g fat (2g saturated fat), 175mg cholesterol, 122mg sodium, 88g carbohydrate (36g sugars, 1g fiber), 35g protein.

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Average Rating:
  • Modonna
    Oct 11, 2018

    Nope, uh uh, nyet! This may have lemon but it is not the lovely lemon chicken I’ve had all over the country. I would never waste the money fixing this again. There are too many good lemon chicken recipes to go with.

  • Joscy
    Apr 3, 2014

    Have not tried this yet, but plan to soon. Giving 4 stars merely because haven't tried it, otherwise would be a definitive'5'.