Crispy Chinese Lemon Chicken

  • Author: Deborah Thompson
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 400g boneless skinless chicken breast, cut into 1 inch pieces

Marinade Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons white wine vinegar
  • 1 large egg
  • 150g cornstarch
  • 100ml vegetable oil

For the lemon sauce

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons honey
  • 80ml chicken broth using 1/2 a stock cube (or use fresh)
  • 80ml soy sauce
  • 1 lemon, juice & zest


  1. Cut the chicken into bite size pieces and place in a bowl with the soy sauce, vinegar, and the egg. Leave to marinate for about 10 minutes. After 10 minutes remove the chicken from the marinade. Place the cornstarch in a medium bowl and toss the chicken to coat evenly. Set aside while you heat the oil in a cast iron skillet.
  2. When the oil is hot, shake off any excess cornstarch and fry the chicken in batches in a single layer until they are golden and cooked through, about 6 minutes. Remove the chicken to a plate with a paper towel to drain any excess oil.
  3. Carefully pour the frying oil out of the pan and add the olive oil. Sauté the garlic and ginger until soft about 1 minute. Add in the honey, stock, soy sauce and bring to a boil. Let thicken for a minute then add in the cornstarch and water mixture. Bring to a boil and add the chicken back to the sauce tossing to coat.
  4. Serve with rice, chopped spring onion and chopped coriander.

  • Category: Easy Dinner
  • Method: Stir Fry
  • Cuisine: Asian

Keywords: Chicken, Chinese, Easy Dinner