Lemon Chicken

I have a mildly annoying habit. I find with recipes I love, I tend to make them over and over again in a relatively short span of time, then get completely burned out on them. Kind of like I’ve been with cupcakes lately (burned out on them, that is. I don’t think I’ve made any since I did that job for Karyn a couple weeks ago). I do the same thing with music–Which is why, two years later, I still play “Pumped Up Kicks” at top volume whenever it comes on, or why when I was twelve, my mom actually confiscated Crowded House’s first album for a week, because she was sick of hearing it day after day after day. What can I say? I find something I like, and I stick with it! So what does this have to do with anything? Enter Lemon Chicken:

Lemon Chicken 1

I had taken some chicken out to thaw, and was originally planning on making Chicken Parmesan with it. I didn’t feel up to the hassle of that, so during one of my afternoon breaks at work, I went looking for some chicken recipes, and found one for Lemon Chicken. It was probably more labor-intensive than Chicken Parmesan would’ve been, but I’ve discussed ad-nauseam  my love for Lemon Brown Sugar Chicken. This isn’t quite the same, but I think I love it as much, maybe more.

Lemon Chicken 2

Since it’s lightly battered, it’s got a little bit of crunch to it, which I like. And the lemon sauce is sweet, but not too sweet. That’s one reason I don’t like Orange Chicken–I find it overly sweet, and while there’s no question I have a sweet tooth, sometimes it’s just too much.

Yield: 4

Lemon Chicken

Lemon Chicken
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes


  • 3 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 1 Tbsp. soy sauce
  • 1 egg
  • 2 Tbsp. cornstarch
  • 3 Tbsp. canola oil
  • 2 lemons, zest and juice, (1/3 C)
  • 2 Tbsp. sugar
  • 1/3 C water
  • 2 tsp. cornstarch
  • salt and freshly ground black pepper


Toss the chicken with the soy sauce in a medium mixing bowl and marinate for 30 minutes.

For the sauce, whisk together the lemon zest and juice with the sugar, water and 2 tsp. cornstarch in a small saucepan. Bring to a boil, whisking constantly until thickened (about 4 minutes), then keep warm.

Heat the oil in a large skillet. Whisk together the egg, cornstarch, salt and pepper in a small bowl to make a batter. Toss the chicken in the batter and fry for three to four minutes on each side until golden and cooked through.

Plate the chicken and spoon the sauce over top. Serve with rice if desired.

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Oh, I could eat this every day! I just want to lick my plate clean, the sauce is just that good. I think it’s just the fact that the citrus makes this so bright-tasting…It’s been so dark and depressing and cold recently, so I’ve been craving sunshine and all things citrus like they’re going out of style!

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7 Replies to “Lemon Chicken”

    • Oh, it is. I never get that excited for leftovers…Unless it’s this or the Lemon Brown Sugar Chicken I also mention in this post (although when I make that, there usually aren’t any leftovers)!

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