Lemon Chicken Recipe


This article was last updated on April 16, 2022

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lemonchickenLemon Chicken


1/2 c. & 2 tbsp. cornstarch

3/4 c. water, divided

2 egg yolks

4 skinless, boneless chicken breast halves (2-2 1/2 lb.)

2 c. corn oil

3 tbsp. brown sugar

1 tbsp. fresh ginger, minced

1 c. chicken broth

1/3 c. fresh lemon juice

1/2 c. scallions (cut diagonally, 1" slices)


In medium size bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.

In a wok, heat 2 cups oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.

In medium saucepan, place 2 tbsps. cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.

Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.

Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions.

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