Chinese Lemonade Chicken

Pat Duran


This is a great recipe and as close to the one I had at a Chinese Restaurant in Canada near Niagara Falls on the Canadian side. It was so tender and the lemon sauce was to die for. It is deep fried and kept warm in the oven - while you make the lemon sauce and cooked rice. Hope you like it. Enjoy.

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4-6 servings


20 Min


25 Min


Pan Fry


8 to 12 medium
pieces of chicken breast(planks) skinless and boneless
1 tsp
1/2 tsp
lemon pepper
1 1/2 Tbsp
soy sauce
4 large
egg yolks only
1/2 c
all purpose flour
2 tsp
oil for frying


6 oz
can frozen lemonade concentrate
3 Tbsp
brown sugar, firmly packed
1/2 tsp
ground ginger
2 tsp
champagne vinegar
1/2 c
chicken stock
3 Tbsp
4 Tbsp
3/4 c
cold water


cooked white rice
chopped green onion tops

Directions Step-By-Step

rinse and pat dry chicken pieces. set aside.
In a pie tin combine salt,lemon pepper,flour and cornstarch.
In another pie tin combine egg yolks and soy sauce, beating well to combine.
Preheat a large cast iron skillet and add about 1 inch vegetable oil and heat to medium high.
Dip chicken pieces in the flour mixture , shake off excess. then dip into egg mixture coating throughly.
Place chicken pieces in hot oil and fry on all sides until golden brown. Be sure not to crowd the pan as they will not brown evenly. Place on an oven safe platter and keep in oven until ready to serve in a 250^ oven. Continue frying chicken pieces until all are fried and in the oven.
In a medium sauce pan with heavy bottom, add the lemonade,and remaining ingredients, except the cornstarch and cold water.
Cook and stir sauce until sugar has dissolved.
Combine the cornstarch and water and add to the sauce- stirring to blend and continue stirring until thickened. Remove from heat when thickened.
Serve with rice and sauce over chicken on a plate with some chopped green onion tops over all.

About this Recipe

Course/Dish: Chicken, Fruit Sauces
Main Ingredient: Chicken
Regional Style: American