Lemon chicken

With subtle flavouring, try this classic lemon chicken recipe for a light and flavourful family dinner.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
This recipe is one of our classics!
Remember these retro recipes from The Weekly's 'Chinese Cooking Class' cookbook? Everything from honey chilli chicken to our best-ever chicken and corn soup. Time for a trip down memory lane!
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Lemon chicken
  • 4 whole chicken breasts
  • 1/2 cup cornflour
  • 3 tablespoon water
  • 4 egg yolks
  • salt and pepper to taste
  • 6 shallots
  • oil, for deep frying
Lemon sauce
  • 1/2 cup lemon juice
  • 2 chicken stock cubes
  • 2 tablespoon cornflour
  • 2 tablespoon honey
  • 2 1/2 tablespoon brown sugar
  • 1 teaspoon grated green ginger
  • 1 3/4 cup water


Lemon sauce
  • 1
    Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger and water in a saucepan; stir over a low heat until sauce boils and thickens.
Lemon chicken
  • 2
    Carefully remove skin from chicken breasts. With a sharp knife, remove chicken breasts from bone, giving eight individual pieces.
  • 3
    Pound chicken breasts out lightly.
  • 4
    Put cornflour into bowl and gradually add water, lightly beaten egg yolks and salt and pepper, mixing well. Dip chicken breasts into this batter and drain well. Put a few pieces of chicken into deep hot oil; fry until lightly golden brown and cooked through. Drain on absorbent paper. Keep warm while cooking remaining chicken.
  • 5
    Slice each cooked chicken breast across into three or four pieces. Arrange on serving plate, sprinkle with chopped shallots and spoon hot sauce over.

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