The Mailbox: Recipes lost and found

On the lookout

I am looking for a recipe for lemon chicken like the ones served at Orient Restaurant or other Chinese restaurants.

– Sandy Moran, Carmichael


If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 321-1109. Please include your full name, your city and phone number.

Chinese lemon chicken

Prep time: 15 minutes

Cook time: 15 minutes

Serves 6

Sandy Moran of Carmichael (see letter at left) was looking for a lemon chicken recipe like the one served at Asian restaurants such as the Orient. This recipe from CDKitchen sounds like a match for Moran.


8  boneless, skinless chicken breast halves, cut into chunks or strips

1/2  cup cornstarch

1/2  teaspoon salt

1/8  teaspoon black pepper

1/4  cup water

4  egg yolks

2  cups cooking oil

green onions, sliced

Lemon sauce:

1 1/2  cups water

1/2  cup lemon juice

3 1/2  tablespoons light brown sugar

3  tablespoons cornstarch

3  tablespoons honey

2  teaspoons chicken bouillon granules

1/4  teaspoon ground ginger, or more if desired


For the batter: Combine the 1/2 cup cornstarch, salt, pepper in a shallow dish. Beat the egg yolks with the water until combined. Add the egg mixture to the cornstarch and blend until smooth.

Heat the oil in a large wok or skillet.

Dip the chicken pieces into the egg mixture then cook in the hot oil until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels. Place the chicken in a serving dish and top with the sliced green onions. Pour the sauce evenly over the top of the chicken.

For the sauce: Combine all sauce ingredients in a saucepan. Cook over medium heat, stirring about 5 minutes until sauce boils and the brown sugar and bouillon granules are fully dissolved.

Per serving: 568 cal.; 42 g pro.; 29 g carb.; 30 g fat (7 sat., 11 monounsat., 10 polyunsat., 2 other); 266 mg chol.; 434 mg sod.; 0 g fiber; 49 percent calories from fat.