Two lemon chicken recipes are listed here, basically the same, both of the Chinese restaurant variety. However, we prefer the second one most times. We serve with lightly steams bok choy and steamed white rice . . . 


Ingredients for 1 serving


¼ lb chicken breast, diced (120 g)

½ lemon lemon zest

1 teaspoon garlic, crushed

1 tablespoon soy sauce

salt, to taste

pepper, to taste



½ cup flour (50 g)

2 eggs, beaten

1 cup panko breadcrumbs (50 g)

2 cups oil (500 mL)



¼ cup chicken stock (60 mL)

½ lemon lemon zest

1 lemon, juiced

4 tablespoons sugar

1 tablespoon water

½ tablespoon corn flour



Combine all marinade ingredients with the chicken breast and leave for 20 minutes.

Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.

In a medium-sized saucepan heat the oil to 170°C (325˚F).

Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.

In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.

Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.

Add the chicken to the frying pan and coat with the lemon sauce.

Serve on top of rice. (We garnished ours with green onions and sesame seeds.)



Lemon Chicken Chinese style recipe.


1 Chicken Breast - 1 lb - cut into bite size pieces 

1 Tbsp Soy Sauce

Salt and pepper to taste

1 Egg - Medium size

3 Tbsp Corn starch


For the sauce

1 Cup Chicken stock

1/4 Cup lemon juice (Approx. 2 lemons)

2 Tbsp Sugar

1 Tbsp Honey

3 Tbsp Slurry - Equal parts corn starch mixed with water

Lemon zest - 1/2 Lemon


For Garnish

Sesame seeds and Green Onion



“ Little tip I picked up off a Chinese chef - refrigerate or place the mixing bowl while battering the chicken in a ice cold bain-marie before frying. The temperature shock will make the chicken extra crispy!”


“You should do it in the other way round..make the sauce first the fried the chicken. Reason : When you pour in the sauce to the just fried meat, it will absorb the sauce and the meat will be much more tastier…”