Mina’s Lemon Chicken

Mina’s Lemon Chicken

Course Main Course
Cuisine Mediterranean
Servings 4


Main Ingredients

  • 500 g Chicken breast cut into bite-size pieces
  • Oil for deep-frying
  • Lettuce to garnish
  • Sesame seeds to garnish


  • 3/4 tsp salt
  • 1/2 egg white
  • 1/2 tsp white pepper
  • 3/4 tsp sugar
  • 2 tsp Shaoxing wine
  • 1.5 tbsp light soy sauce
  • 1 tbs corn starch

Coating flour mix

  • 100 g corn flour
  • 100 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Lemon Sauce

  • 4 tbsp honey
  • 5 tsp sugar
  • 200 ml water
  • 2 Lemon zest from 2 lemons
  • 2 tsp corn starch
  • 3 tbsp lemon juice


Marinate the chicken

  • Cut the chicken breast into boneless bite-size.
  • Add salt, egg white, white pepper, sugar, Shaoxing wine, light soy sauce, and cornstarch. Mix well.
  • Marinate for at least 2 hours or overnight in the refrigerator.

Coating the chicken for deep frying

  • Combine corn flour, plain flour, baking powder and salt as flour mix
  • Add the flour mix to the chicken pieces. Add more if it is insufficient to cover all the chicken. Any excess flour will fall off from the chicken.
  • Shake off the excess flour. Deep fried in hot oil at 180°C/350°F for four minutes or when the color turns golden brown.
  • Remove the chicken from the oil. Drain the oil on a kitchen towel and set aside.

Making the lemon sauce

  • Place the sugar, constarch and water in a small pot or saucepan. Remove it when the sugar is dissolved, the sauce thickens and turns translucent.
  • Set aside until it returns to room temperature.
  • Add the honey, lemon juice, lemon zest to the cornstarch mixture that has cool down to room temperature. Mix well.
  • Place the chicken on a large piece of lettuce.
  • Drizzle the sauce on the chicken. Garnish with roasted white sesame and cut scallion.

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