Chinese Lemon Chicken

Chinese Lemon ChickenThere is one thing that we typically order from a Chinese restaurant, and that is either fried rice, or some version of lemon chicken, or orange beef. This past weekend, I asked my wife, what would you like to have for dinner tonight (I wanted something on the grill as it is summertime) and she quickly responded with “Lemon Chicken, wouldn’t that be good?” Why yes, that would be good, however what she did not realize is that I had no chicken, no lemons, no scallions, and no ginger. 🙂 I love my wife very much, so I quickly dashed to the store and got the ingredients to make her a truly wonderful chinese version of lemon chicken. The ingredients are pretty basic, appear to be a lot, however it is really easy to make, and the result is a really delicious dish.

Serves 4-6


  • 5 skinless, and boneless chicken breasts, cut into strips
  • Finely cut green onions
  • Finely sliced lemons
  • Enough oil for deep frying


  • 1 tbs of salt
  • 1 tbs of pepper
  • 3 tbs of cold water
  • 3/4 cup of cornstarch
  • 1 1/2 tbs soy sauce
  • 4 egg yolks, remove the whites

Lemon Sauce:

  • 1/2 cup of lemon juice
  • 3 tbs of cornstarch
  • 3 tbs light brown sugar
  • 1/2 cup of chicken stock
  • 1 tbs finely grated or chopped ginger
  • 1/2 tbs of salt
  • 3 tbs honey
  • 1 cup of cold water

Note that you will most likely want to serve this with white rice.

Begin by making the sauce. Combine the sauce ingredients and mix well in a sauce pan. Stir the mixture on low heat for a few minutes until the sugar begins to dissolve. You will want to keep on eye on this while you bring it to a boil. Once it comes to a boil, reduce the heat and let the sauce thicken. You will now begin to realize that this is the sauce used for lemon chicken and it is hard not to taste. Once thickened, remove from the heat and let it wait for the final stages of plating.

Next, make the batter. In a small bowl, add the soy sauce, water, and the egg yolks, and beat until well combined. To a larger bowl, add the cornstarch and salt and pepper. Slowly stir in the egg mixture to make your batter. Add your chicken strips to the batter and make sure you mix to get the batter all over the chicken strips. Set aside and bring your oil to temp.

Once the oil is nice an hot, carefully take individual strips, careful not to touch one another in the oil, and cook until golden brown. These only take several minutes to cook. Since there are a lot of strips, you will do these in probably 3 to 5 batches. Drain, season with salt, and put them on a warming tray in the oven on roughly 250 degrees, until you are ready to plate. Continue the frying process until everything is done.

Now you are ready to plate. First start by adding cooked white rice to the plate, add your chicken strips, then ladle on the sauce to your liking. Spring with green onions, and serve with lemon slices.

If you have trusted me in the past, then trust me on this one, it is really good and brings out the wonderful flavors of chinese take-out. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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