This Chinese-style lemon chicken was my favorite dish every week in London. I lived there for a while and every Saturday we went to discover London. We always passed by Portobello and always ate Chinese noodles and lemon chicken at a tiny place on Portobello Road.

This lemon chicken will take you straight to your best Chinese restaurant. It is very easy to prepare and suitable for all tastes. It is crunchy and mellow at the same time and goes with everything, although with long boiled rice it is infallible.


For the sauce

  • 40g sugar
  • the zest of 2 lemons
  • 30 g cornstarch
  • 40 g honey
  • the juice of two lemons
  • 60 ml water (optional)

For the chicken

  • 3 chicken breasts
  • 50 g cornstarch
  • 2 eggs
  • 1/2 teaspoon salt

For frying:

  • 150 g cornstarch
  • Sunflower oil


Mix the sauce ingredients in a bowl and set aside.

Cut the breasts into squares and set aside

In a large bowl, mix the eggs with the salt and cornstarch. Pour the chicken into this mixture and stir well so that all the pieces are covered.

Pass them through cornstarch and with the help of a sieve remove the excess cornstarch by sifting them.

Heat plenty of oil in a wow or frying pan and fry the chicken. Let it brown so that it is crispy and when it is ready, transfer it to a plate with absorbent paper.

Remove the excess oil from the pan leaving only a little, and pour the sauce mixture over. With the help of a whisk, stir until the sauce thickens. Add a little water and bring to a boil. Remove two tablespoons of the sauce and add the chicken to the pan. Stir well so that the whole chicken is well impregnated.

Serve a base of boiled rice and put the chicken on top. Put a few slices of lemon on the plate and finish with some chopped spring onions and a little more sauce. Garnish with a little sesame.

Tips and Tricks

  • You can prepare twice the sauce and store it for a few days in the fridge or even freeze it to use whenever you feel like it
  • Difficulty: easy
  • Preparation time: 30 minutes
  • Servings: 5

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