Best-Ever Lemon Chicken

Best-Ever Lemon Chicken


274 people made this

About this recipe: My version of the traditional dish from your local Chinese takeaway. Chicken breasts are coated in a light batter, then fried to perfection, before being served with a tangy lemon sauce. Serve with rice.


Makes: 6 

  • 1.35kg skinless chicken breast fillets
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 2 eggs
  • 475ml vegetable oil
  • 4 tablespoons cornflour
  • 1/2 teaspoon baking powder
  • 5 tablespoons caster sugar
  • 1 tablespoon cornflour
  • 250ml chicken stock
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 lemon, sliced
  • 2 tablespoons vegetable oil

Prep:15min  ›  Cook:25min  ›  Extra time:15min marinating  ›  Ready in:55min 

  1. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
  2. In a small bowl, beat together the eggs, 4 tablespoons cornflour and baking powder to form a batter. In a wok, heat 250ml oil to 180 degrees C. Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
  3. In a medium bowl combine the sugar, 1 tablespoon cornstarch, stock, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

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Reviews (12)


Cooked this twice, both times added extra fresh lemon (1-2) and substituted the sherry for rice wine and also reduced the salt a little. Went down brilliantly, will be using again soon. - 12 Jan 2014


Very nice had to cut down on the salt a little. - 06 Mar 2013


The chicken was great but the sauce wasn't great. I had to redo the sauce because the one on this recipe wasn't very tasty. If you're wanting a very lemony sauce I suggest using only a quarter of a stock cube, a lot of lemon juice and dilute it down with water. Just a suggestion though, it worked well for me - 01 Sep 2015

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