My dad's lemon chicken from The Home Cook: Recipes to Know by Heart (page 110) by Alex Guarnaschelli

  • lemons
  • distilled vinegar
    "Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar." http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
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Notes about this recipe

  • lana_aummgq on April 24, 2026

    The chicken needs to marinate 4-6 hours. I don’t think the fried lemon slices work well. They create a lot of splatter. I left them out the second time I made this recipe. This is a great base to add any other stir fry veggies you like.

  • Partyof7 on December 28, 2020

    Mmmmm. Young and old loved it and requested again ASAP! Had no issues with the recipe

  • nadiam1000 on July 09, 2018

    This was quite good not sure if I will make it again because it is messy. The chicken thighs are difficult to cut into pieces so you end up with a lot of odd shapes and bits trying to cut them into 1". The dredging with the cornstarch is fussy as is the frying bit. I have a deep fryer and used fresh peanut oil but frying the lemons first messed up the oil with charred sticky pulp bits. I tried to scoop them out before frying the chicken but it left a black ring around the fryer. I doubled the sugar in the sauce and it was very tasty and tart; nice compliment to the fried chicken. might modify to be more of a stir fry next time

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