Crispy Lemon Chicken

How to make Crispy Lemon Chicken.

Ingredients: Serves 4

  • 800 g boneless, skinless chicken breasts (cut into 1 cm2 cubes)

For the Marinade:

  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt

For the Batter:

  • 3 large eggs
  • quarter cup cornstarch
  • half teaspoon baking powder
  • 1 pinch white pepper
  • oil (for frying)
  • 3 tablespoons Sesame Seeds

For the Sauce:

  • 1/3 cup Sugar
  • 1 cup Chicken Broth
  • 2 tablespoons Cornstarch
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Salt
  • 3 slices of lemon (peeled)
  • 2 tablespoons oil
  • Yellow Food colouring


  1. Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and 1/2 teaspoon of salt.
  2. Cover and marinate in the refrigerator for 30 minutes.
  3. To make the batter beat 3 large eggs with 1/4 cup of cornstarch, a pinch of white pepper and baking powder.
  4. Coat the chicken with the batter.
  5. Heat around 2 inches of Oil in the bottom of a wok and fry in batches until chicken is fully cooked.
  6. Drain on paper towels and set aside.
  7. To make the lemon sauce combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and 3/4 teaspoon salt and the food colouring.
  8. Mix until well combined and add 3 slices of lemon to the sauce mixture.
  9. Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear.
  10. Remove lemon slices and pour the sauce over the chicken and mix.
  11. Serve with rice and/or broccoli if you want or you can serve them on their own as an appetizer.
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