Lemon Chicken Recipe

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Lemon Chicken

Jessica Hannan


Another find in my new cook book. Of course I changed it up a bit to make it for the guys when they came home for dinner. Simple to make and very tasty!

pinch tips: How to Carve a Whole Chicken





20 Min


10 Min


6 large
1 1/2 lb
boneless skinless chicken breasts
6 clove
garlic, minced
3 Tbsp
soy sauce
1 tsp
cooking sherry
3/4 c
all purpose flour
1/2 tsp
coarse sea salt
1 tsp
ground white pepper
2 tsp
1/2 c
water or chicken stock
oil for frying
salt to taste

Directions Step-By-Step

Put enough oil in a large skillet to have it two inches deep. Place on burner, turn heat to medium high and let the oil preheat.
Mince the garlic, and mix it in a bowl with the soy and sherry. Cut the chicken into 1 inch pieces, place in bowl with garlic, soy and sherry and stir to coat.
Zest two of the lemons and set the zest aside.
Juice and strain all of the lemons and place the juice in a small saucepan.
In a flat dish, mix the flour, lemon zest, salt and pepper. Toss the chicken pieces in the flour to coat. Fry the chicken until golden brown, making sure not to crowd the pan. Remove from pan and drain on paper towels. You will probably have to cook the chicken in 3 batches.
While the chicken is cooking, mix the water or stock and the corn starch in with the lemon juice and cook over medium heat until it starts to bubble, stirring constantly, until it starts to thicken. Do not let it thicken too much. It should be glossy and almost clear. Salt to taste.
Divide the chicken pieces into 4 and place on plates. Pour desired amount of sauce over chicken and serve over rice or with a green salad.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, For Kids
Hashtag: #lemon