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Lemon Chicken

Course Main Course
Cuisine Chinese, Takeaway
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 portions


  • 150 ml lemon cordial
  • 1 tablespoon fresh lemon juice
  • 200 ml water
  • 1 tablespoon mild honey
  • 2 tablespoons white sugar
  • 1 teaspoon potato flour or corn flour
  • 1 tablespoon water
  • 2 chicken breast fillets each around 113g weight
  • 1 teaspoon rice wine
  • 1 pinch sea salt
  • 1 pinch white pepper
  • 1 egg whisked
  • 8 tablespoons potato flour or corn flour
  • vegetable oil for deep frying


  1. In a pot, add lemon cordial, lemon juice, water, mild honey and white sugar. Mix well over a medium heat until boiling. Reduce the heat to low and simmer for 3-4 minutes or until the sugar is dissolved and the sauce is reduced.
  2. In a small bowl, add 1 teaspoon of potato flour or corn flour and 1 tablespoon of water. Mix well. Add the mix to the simmering lemon sauce and stir well. Simmer the sauce for a further 1-2 minutes until thick and syrupy. Remove from the heat and set aside.
  3. Trim any excess fat from the chicken breast fillets. Butterfly the chicken or use a meat mallet to flatten each chicken breast. Add the rice wine, sea salt and white pepper. Mix well. Add a touch of whisked egg, just enough to coat the chicken breast fillets. Pour the potato flour or corn flour into a large bowl.
  4. Heat oil for deep frying to around 180c. When the oil is hot, press each chicken breast fillet into the flour mix, shaking off any excess. Place the breaded chicken fillets carefully into the hot oil. Fry the chicken for 4-5 minutes or until golden, crispy and cooked through. Remove the chicken from the pan, drain off any excess oil and set aside to rest.
  5. Reheat the prepared lemon sauce gently whilst the chicken rests. Slice each chicken breast into 5-6 pieces, arrange on a serving plate and finish with the lemon sauce. Serve with egg fried rice and sweet & sour sauce.