Lemon Chicken - SW0218Living_Entertain_201502093904428753

Lemon Chicken

By The Weekly  

February 12, 2018

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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.

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 6 Servings


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


1In a large bowl, whisk flour, water and egg-yolks together until smooth. Cover and chill 20 mins.

2LEMON 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.

3In 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.

4Drizzle with sauce and top with green onion. Serve with rice and greens.

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