Recipe Index

Chinese | Lemon Chicken

Posted on May 5, 2013

I have been making this dish for over 25 years. The original recipe is from Chef Chu's of Los Altos cookbook. Over the years I've changed it to be for two people, cut the oil and frying down, and replaced Rose's Lime Juice with real lime juice. It still tastes just like the restaurant version without all the grease.

Yield: 2 servings

lemon chicken


2 boneless skinless chicken breasts



1/4 cup water

1 tablespoon dry sherry

1/4 teaspoon garlic powder

1/4 teaspoon salt

pinch Chinese five-spice






1 lemon

1 cup water

1/2 cup freshly squeezed limes, about 4 limes

scant 3/4 cup sugar

1/4 teaspoon salt

2 drops yellow food coloring (optional)



vegetable oil for frying

cornstarch paste

shredded lettuce, for serving

lemon slices, for garnish



Cut chicken breasts into 1-inch cubes. Combine marinade ingredients with chicken, let stand 10 minutes.

On a plate, get cornstarch ready for dusting.

Cut lemon in fourths; squeeze juice, discarding seeds, into a saucepan, dropping lemon into pan as well. Stir in remaining sauce ingredients, bring to a boil, remove and set aside.

Dust each piece of chicken with cornstarch set on separate plate. Heat wok over high heat. Add oil. Fry chicken pieces until golden brown. Remove to paper towel lined plate.

Reheat lemon sauce; stir in 2 to 3 tablespoons cornstarch paste and cook until thickened.

Plate chicken over shredded lettuce. Spoon over lemon sauce. Garnish and serve.


(Ref. "Lemon Chicken" recipe, Chef Chu's Distinctive Cuisine of China.)