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Lemon Chicken

Lemon Chicken

How to make healthier Chinese take-out: Lemon Chicken.

Course Main
Cuisine Chinese
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4


  • 500 gms – 1 lb chicken tenderloins cut into small bite-size cubes


  • 1 pinch salt
  • 1 tbsp soy sauce


  • ¾ cup water
  • 115 gms – 4 oz. all-purpose flour
  • 55 gms – 2 oz. corn starch
  • 1 tsp baking soda
  • 1 egg
  • 2 teaspoon vegetable oil plus more for deep frying
  • 1 pinch of salt

Lemon sauce

  • ½ cup lemon juice
  • 2 slices of lemon
  • 3 tbsp sugar to adjust depending on the sourness of the lemons
  • ½ cup chicken broth
  • ¾ tablespoons cornstarch
  • ½ teaspoon salt
  • 1 tablespoon oil
  • Yellow food colouring optional – I don’t normally add this


  1. Put the chicken in a bowl and mix it with the soy sauce and salt. Keep it in the fridge to marinate for 30 minutes.
  2. Mix all the lemon sauce ingredients together and sieve it to obtain a smooth mixture. Then put it in a saucepan and heat it until the sauce thickens. Keep it aside.
  3. Mix the ingredients for the batter together until smooth and dip the chicken pieces into it. Deep fry them in hot vegetable oil until golden brown and cooked through. You will need to regulate the oil temperature so that the chicken cooks through without burning: do not put the fire too high. Transfer them onto a plate lined with paper towels to drain the excess oil. Keep warm.
  4. Dip each chicken piece in the sauce and serve hot with some plain steamed long grain rice or fried rice and some extra lemon sauce on the top.