Chinese Lemon Chicken
Author: x5Ki92mj6iI
  • 4 chicken breasts, cut into small-ish pieces
For the marinade
  • 1 tbsp soy sauce
  • Pinch of salt
For the lemon sauce
  • 150 ml (5 fl oz) chicken stock
  • 3 tbsp sugar
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 1 tbsp cornflour (corn starch)
  • 2 lemon slices
  • 1 tbsp oil
For the batter
  • 1 egg
  • 2 tbsp cornflour (corn starch)
  • ¼ tsp baking soda
  • Oil for deep frying
  1. Mix the chicken with the marinade ingredients and leave to marinate in the ‘fridge for 30 minutes.
  2. Whisk together the batter ingredients and add them to the chicken. Deep fry the chicken pieces in oil at 170-180°C for 5-6 minutes. Place in a dish and keep warm.
  3. Whisk together the lemon sauce ingredients (except for the oil and lemon slices). Gently heat the tbsp of oil in a pan, add in the mixed sauce and the lemon slices and bring to the boil with stirring.
  4. Once the sauce comes to the boil pour it over the chicken pieces. Garnish with chopped spring onions (scallions) and serve with rice.
Calories: 296 Fat: 12.8 Sugar: 10.2 Fiber: 0.3 Protein: 27.9 Cholesterol: 117.6
Titli's Tips
The quantity of lemon juice in this recipe gives a gentle but distinct lemoniness to the sauce. If you like your lemon chicken to be quite tangy I recommend you double or even treble the amount of lemon juice added. It’s all about personal taste!
Recipe by Titli's Busy Kitchen at