Years ago, I tried a lemon chicken entree at my favorite Chinese restaurant. It was both sweet and savory and was pan-fried with a thin breading, then sliced into strips. The sauce was a thick, sweet, and very lemony glaze. Then one day the chef changed the recipe and deep-fried the chicken in tempura batter. Now don’t get me wrong, the new recipe was very popular, but I loved the old recipe. I thought the new tempura crust on the chicken was too thick and was more about eating the tempura than the chicken, whereas the crust from the old recipe was just the right balance between chicken and crust.
So, I set out to duplicate the sweet and savory original lemon chicken recipe.
Chicken fillets are pan-fried and then sliced. The slices don’t have any breading where they were cut, which makes a perfect ratio of breading to chicken.
This dish is garnished with lemons to look pretty and for taste. Squeeze as many lemons as you want over this dish to give it an extra lemon kick.
The lemon glaze is made from cornstarch, sugar, and lemon juice. This was the original sauce used by the restaurant. For a less sweet sauce, cut back on the sugar. To make a thinner sauce, add more water.