6 Servings
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This refreshing, zesty dish is perfect accompaniment for a bowl of steamed white rice. Serve it up for weeknight dinners or as part of a family celebration meal.


  • ½ cup plain flour, plus ½ cup extra
  • ⅓ cup chilled water
  • 4 egg yolks
  • Vegetable oil, for shallow frying
  • 500 g chicken breast fillet, 3-cm cubes
  • 1 green onion, shredded
  • Steamed rice, Asian greens, to serve


  • 1½ cups water
  • ½ cup lemon juice
  • 2 tbsps brown sugar
  • 2 tbsps cornflour
  • 2 tbsps honey
  • ½ tsp finely grated ginger

In a large bowl, whisk flour, water and egg-yolks together until smooth. Cover and chill 20 mins.


LEMON SAUCE In a small saucepan combine all ingredients. Cook on medium, stirring, until sauce boils and thickens. Reduce heat and simmer 3 mins. Keep warm.


In a wok or large saucepan, heat oil on high to 170 C. Toss chicken in flour, then dip into batter. Shallow-fry in 2 batches, 3 to 4 mins each, turning once, until golden and cooked through. Drain on paper towel.


Drizzle with sauce and top with green onion. Serve with rice and greens.

Text & Photo: John Paul Urizar/BauerSyndication.com.au

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