Lemon Chicken.

This recipe is a really nice version of Lemon Chicken. 

It is enjoyed by everyone who has even eaten it, even those who are not fans of the Lemon Chicken served in many restaurants. After many bottles of wine and discussion we have come to the conclusion that we think it is because the sauce is not too sweet and not sour. 

A good cook will cook from the heart and will alter recipes to suit their own taste buds in the hope that those dining will enjoy it too.

I add lemon zest in this recipe as it assists in giving a lemon kick without it being bitter or too sour.

The addition of soy sauce also gives a deeper, richer flavour to the sauce. However, it does alter the colour of the sauce. You will not get the incredibly bright yellow coloured sauce served in restaurants. I am wondering if restaurants use food colouring to enhance their sauce. 


If I have any in the house, I usually add half a cup of Lemon butter/curd to the sauce. Other times a dash  of sesame seed oil to the sauce will give it a smoky flavour.

What you will need:

• ½  cup and 2 tablespoons of corn flour 
• ¾  cup water
• 2 free range egg yolks
• 4 skinless, boneless chicken breast, cut into bite sized pieces
• Peanut oil for shallow frying
• 3 tablespoons of brown sugar or rapidura (or a healthier option)
• 1 tablespoon of grated fresh ginger (I have used jar ginger when it is out of season)
• 1 cup of chicken stock
• 1/3 cup fresh  lemon juice
• Zest of half a lemon
• 1 tablespoon of sweet soy sauce
• Shallots

Putting it all together:

1.       In bowl combine ½ cup of cornstarch, ¼  cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.

2.       In a wok, heat 2 cups oil for frying; until sizzling. Fry chicken breasts. Make sure there is enough space for each piece to fry without toughing other pieces of chicken. If it is too crowded the oil will lower in heat, the chicken becomes too oily and the pieces will clump together. Fry until each piece is golden brown. Remove and drain on paper towel. Keep warm.

3.       In a saucepan fry the lemon zest briefly in one teaspoon of oil. Add soy sauce, 2 tablespoons of corn flower, brown sugar and ginger. Stir in ½ cup water and chicken stock. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.

4.       Remove from heat, stir in lemon juice and shallots.

5.       Pour over chicken pieces and serve immediately.