If you love this better-than-takeout meal, you’ve gotta try Kung Pao Noodles, Healthy Sweet and Sour Chicken, and One Sheet Pan Chicken Fried Rice. Last weekend we met up with my in-laws for dinner at a Chinese restaurant in the town where my husband I grew up. This restaurant is pretty good. But people go NUTS for this place. I kind of think it’s because there’s only two main Chinese restaurants in the area and the other one (where I happened to work all through high school) is right next to the freeway and a little bit farther out of the way than this place. Like I said, it’s pretty good, they have some decent dishes and their honey walnut shrimp is darn tasty, but my husband has a co-worker who flies his clients in from out of state to have dinner at this place and I swear to you it really is good, but it’s not that good. And when it comes to takeout, I’d much rather whip up something at home than buy a plane ticket to fly two states away to get myself a bowl of walnut shrimp or general tsao’s. This sticky Chinese lemon chicken is easily as good as any restaurant version and you can make it happen in just 30 minutes in the comfort of your slippers in your very own kitchen – no crazy ingredients or special tools needed, and definitely no plane ticket needed. The sauce is sweet and tangy and sticky lemon garlic heaven. I’ve come to really love using chicken tenderloins for my Asian takeout dishes, but chicken breasts also work! To get the right crispy outside to juicy inside ratio, just be sure to cut your chicken into 1 inch pieces or even a little bit smaller. Too big and it takes too long to cook through and the breading will get overcooked. Other than that, this recipe is foolproof! You’re gonna love this easy better-than-takeout dish!
What people are saying about this Sticky Chinese Lemon Chicken
“I just made this and can hardly wait to eat this evening, even tho I stole a few tastes just now. Good flavor and better than take-out!” – Jeneen “Just made this. I absolutely loved it! So flavorful! My family thought it was too lemony so, although I thought it was just right, next time I will use less lemon for them. So very GOOD. Thanks for the recipe!” – Schellie “Mine was a triumph. As good as any Chinese restaurant or takeaway and much cheaper too. Grateful for the recipe and will definitely repeat.” – Julia
