Chinese lemon chicken



750 g boneless skinless chicken breasts or thighs and cut into 1 inch pieces

2 eggs lightly beaten

Salt and pepper to taste

1/2 cup all-purpose flour

1/2 cup + 1 tbsp cornstarch

Canola oil for frying


Lemon sauce:

1/4 cup sugar

1/3 cup chicken broth

1 tsp lemon zest

3 tbsp lemon juice

2 tbsp rice vinegar

1/4 tsp salt

1 garlic cloves, minced

1 tbsp cornstarch

1 tbsp water

1-2 drop yellow colouring (optional)


1- Place the egg, salt and pepper in a bowl. Stir to combine.

2- Place the flour and 1/2 cup of cornstarch in a shallow bowl. Stir to combine.

3- Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.

4- Heat 3 inches of oil in a deep pan to 170ÂșC

5- Add the chicken pieces into the pan. Cook for 5 minutes or until crispy and golden brown. Repeat the process with the remaining chicken.

6- Place the fried chicken pieces onto the plate with paper towel allowing the excess oil to drain and set aside.

7- In a wok, on medium heat, heat all the lemon sauce ingredients.

8- In a separate small bowl, combine 1 tbsp cornstarch with 1 tsp water to make the slurry. Add the slurry to the sauce and continue to heat and stir until sauce is thickened.

9- Toss the lemon sauce with the chicken. Stir in the lemon zest and lemon slices. Then serve warm.

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