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Chines Lemon Chicken recipe

Chinese Lemon Chicken

This is my Chinese lemon chicken recipe that’s way better than what you can get at a takeaway. The chicken pieces are battered and fried, then drizzled in a homemade tangy lemon sauce.

The coating gives the sauce something to stick to, whilst keeping the chicken inside lovely and tender. The sauce isn’t as yellow as you’ll find at a Chinese, but I think that’s done with food colouring!

Serves 1-2

For the chicken

  • 1 chicken breast
  • 1 egg, beaten
  • 1 tbsp dry sherry
  • zest of one lemon
  • salt and pepper
  • 5 tbsp plain flour
  • 3-4 tbsp vegetable or sunflower oil

Lemon sauce

  • juice and zest of one large lemon
  • 100ml water
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 2 tsp arrowroot

To serve

  • 3-4 spring onions, chopped

Loosely wrap the chicken in cling film and bash evenly with a rolling pin until 1-1 ½cm thick.

Put the egg, sherry and lemon zest in a bowl. Coat the chicken in the batter and marinade in the fridge for at least 30 minutes.

To make the lemon sauce place all the ingredients, apart from the arrowroot, in a saucepan and bring to the boil. Mix the arrowroot with a little cold water and pour into the pan. Give everything a good stir and you’ll have a nice thick sauce. Heat up again before serving.

Pour the oil into a wok or frying pan (just big enough to hold the chicken) and place on a medium-high heat.

Remove the chicken from the fridge. Put the 5 tablespoons of flour in a clean bowl. Coat the chicken in the flour, then the egg mixture, then the flour again.

Carefully place the chicken in the hot oil and fry for 1-2 minutes on one side, or until golden brown underneath, then carefully turn over and cook for a further 2-3 minutes.

Once the chicken is golden brown on both sides, remove and place on some kitchen roll. (If you’re cooking for more people keep the chicken warm under the grill while you fry the next batch). Transfer to a chopping board and slice. Take a peek to make sure it’s cooked.

Serve the chicken on boiled rice. Pour over the hot lemon sauce and sprinkle with the spring onions.

Did you like this recipe, or find a way to improve it? Let us know in the comments!

12 CommentsLeave a Comment


  • Reply

    Jenn/CinnamonQuill

    7 months ago

    I bet this would be good as a tofu version, too! Thank you for the idea.

  • Reply

    The Curious Baker

    7 months ago

    I’ll have to try this. The sauce is gluten free already and the chicken wouldn’t need much adapting, not usually a fan of sweet and sour but you might just have swayed me!

  • Looks fantastic! I saw this on refrigerator soup. (my cupcake was on also)

  • Reply

    recipe

    7 months ago

    hi nice recipe, I hope i can try it at home, chiken recipe is my favorite, perhaps i need more skill to try this recipe

    • Reply

      Matt

      7 months ago

      It’s pretty easy to make, just be careful with the hot oil, that’s all. You should give it a try….

  • Reply

    Paul

    7 months ago

    This is yummy. Now one of my favourites!

    • Reply

      Matt

      7 months ago

      Good! It’s one of our house favourites too! You should deffo try the sweet and sour chicken cantonese style, if you like that recipe. It’s equally as good, but takes a little more prep ;)

  • Reply

    Nina

    7 months ago

    This recipe is REALLY yummy, and i would recommend it
    to anyone that likes chicken.

  • Reply

    Nickitta / Stand Mixers

    6 months ago

    I do have a confession to make, I used yellow food coloring to get the sauce that amazing bright yellow color.

  • Reply

    Gerard Sexton

    5 months ago

    Found this recipe and decided to cook after buying a big bag of lemons for 99cent. I stir fried 1tbls garlic/ginger paste and went with everything else leaving out the arrowroot. I had to add some more sugar to balance the lemon juice and thickened the sauce with some cornflour paste…. would make again, tks for the recipe… the chicken turned out perfect from the deep frier… great recipe for crispy chicken.

  • Reply

    tim

    4 months ago

    i just tried this recipe and its pretty good, pretty much the same as what you get in a Chinese restaurant.

    the first time i made the lemon sauce i forgot to put in the 100ml water and it actually came out better than with the water.
    with the water the lemon is more dilute and taste quite like lemon squash concentrate drink.
    without the water it tasted more intense and lemoney and was still enough for 1-2 chicken breast.

    • Reply

      Matt

      4 months ago

      Hi Tim,

      Glad you liked the recipe and thanks for the tip about the water. Will try that next time!

      Matt

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