Lemon Chicken

This homemade version of lemon chicken is as good, if not better, than the Chinese restaurant version.

This homemade version of lemon chicken is as good, if not better, than the Chinese restaurant version.
I have been on a bit of a Chinese take out kick lately. I guess I am gearing up for the Chinese New Year which is the first part of February.

Since we don’t have a good Chinese restaurant close by where I can get take out I make my own!

One of our favorite Chinese take out meals is Mongolian Beef, it was one of my top posts from last year and if you haven’t tried it you really should.

Another favorite Chinese take out meal is lemon chicken. No surprise being the lemon lover I am!

Lemon CHicken

I love the light breading and crisp coating covered in a lovely lemon sauce!

Lemon Chicken

I dug out an old Chinese Cooking Class Cookbook I have had for 20 years or so and found this recipe.

The breading is a combination of egg and cornstarch so it is light and crispy – not heavy like some breadings can be.  I am not a fan of heavily breaded foods.

Add a garnish of chopped green onions, a few lemon slices and a bed of rice and you have a pretty and delicious meal!  Just as good as any Chinese take out.

You do not need to use a wok to make great Chinese food.  I used my cast iron skillet for this recipe and it turned out great.

Lemon Chicken

Do you have a favorite chinese takeout dish you like to make at home?

Happy Chinese New Year (early!)

Note:  I halved this recipe for our reduced size family and had enough for two meals!

Lemon CHicken

Lemon Chicken
Recipe type: Main Dish
  • 4 boneless, skinless chicken breasts
  • ½ C cornstarch
  • ½ tsp salt
  • ⅛ tsp pepper
  • ¼ C water
  • 4 egg yolks, slightly beaten
  • 3 C vegetable oil
  • 4 green onions, sliced
  • Lemon Sauce
  • 1½ C water
  • ½ C fresh lemon juice
  • 3½ Tbsp. brown sugar
  • 3 Tbsp cornstarch
  • 3 Tbsp honey
  • 2 tsp chicken bouillon
  • ½ tsp minced ginger
  1. Slice chicken breasts in half and gently pound to flatten
  2. Combine cornstarch, salt and pepper into a bowl and add in water and egg yolks
  3. Head oil in wok or frying pan (I used my cast iron skillet) Heat oil to about 375 degrees
  4. Dip chicken into cornstarch mixture, covering both sides lightly
  5. Fry chicken in oil until golden brown, about 5-7 minutes
  6. Drain on paper towel
  7. Keep warm while you finish cooking chicken
  8. Cut each piece of chicken into serving pieces and place on serving platter
  9. Cover with sauce and sprinkle with chopped green onion
To make lemon sauce:
  1. Combine all ingredients in saucepan and stir until well blended
  2. Cook over medium heat, stirring constantly until sauce boils and thickens
  3. About 5 minutes
  4. Pour over chicken


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    I’ve been meaning to add a few good Chinese recipes to my repertoire; I’m excited to try this one. My favorite “Chinese” recipe is Chinese Almond Cookies, and I’m not even sure if it’s authentic Chinese.

  2. says

    Wow looks really good!

    I don’t usually make chinese food at home since I don’t commonly have all the ingredients on hand. I like how this recipe has only two things I don’t have (the cornstarch and the ginger). This would be a great recipe to start to try cooking chinese food!

    Thanks for sharing and I look forward to trying it!

  3. bridee says

    OK… I just stumbled upon Tessa’s blog… she is ADORABLE!!! I can’t stand it! I want to hire her as a sylist immediately!

    Have a great day!

  4. says

    I can’t wait to try this recipe! It looks so good and I have all ingredients on hand!! That’s always a plus. Thanks so much for such great recipes!!

  5. says

    This looks wonderful. Even though it’s meant for New Year’s it would be a perfect hot summer night dish, as well. It sounds plenty tangy with 1/2 cup of lemon and that’s the way I like it. Many lemon foods aren’t lemony enough for me. – frederick sallaz

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