Chinese Lemon Chicken
  • For the Marinade:
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese shaoxing wine (rice wine)
  • 1 egg white
  • For the chicken:
  • 1.5 lb chicken breast, cut into ¾ inch cubes*
  • 1 cup flour
  • 1 tsp. baking powder
  • Oil for frying
  • For the sauce:**
  • 1 tablespoon vegetable oil
  • ½ cup chicken stock
  • 1½ tbsp light soy sauce
  • 3 tbsp sugar
  • 3 tbsp lemon juice (juice of about 2 lemons)
  • finely grated zest of 1 lemon
  • 2 garlic cloves, chopped
  • 1 tsp grated ginger
  • 2 tsp cornstarch, dissolved in 2 tbsp water
  • Garnish:
  • sesame seeds (black or white)
  • sliced green onion (scallions)
  1. For the marinade:
  2. Using a large bowl add marinade ingredients, whisk together, then place chicken in it coating
  3. well. Let marinate for 20 minutes.
  4. For the chicken:
  5. Place the flour in a large tray or bowl. Pour the entire contents of the marinade bowl with the chicken parts into the flour and use your hands to pat and press the liquid and flour together around the chicken pieces to form a thick coating.
  6. Fill a wok or saucepan 1" to 2" deep with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles around the edges.
  7. Shake excess flour from the chicken pieces and place in the hot oil. Do not crowd. Cook in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on paper towels.
  8. For the sauce:
  9. Mix together the chicken stock, soy sauce and sugar.
  10. In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and then add the garlic and ginger. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Then add the lemon juice and zest. Simmer for another 30 seconds before adding the cornstarch mixture. Cook for another 30 seconds or until sauce has thickened slightly. Add the chicken pieces and toss until evenly coated.
  11. Transfer to a serving plate and sprinkle with sesame seeds and spring onion. Garnish with lemon slices if desired.
*Deboned thigh meat also works well.
**If you are making this in a seasoned wok or cast iron skillet consider cooking the sauce in a stainless steel saucepan as the amount of lemon juice may strip the seasoning off.
Recipe by The FrangloSaxon Cooks at