Asian Home Recipe

Cantonese Lemon Chicken Recipe

Ingredients :

500 g


1 tablespoon

2 teaspoons

2 teaspoons

3 teaspoons

1/2 cup

2 1/2 tablespoons

1 teaspoon


Lemon Sauce

1/3 cup

2 tablespoons

2 tablespoons

1 tablespoon

2 teaspoons

1 tablespoon


Chicken breast fillets

Lightly beaten egg yoke


Dry sherry

Soy sauce


Cornflour, extra

Plain flour

Sesame seed, roasted

Oil for deep-frying


Fresh lemon juice



Dry sherry


Water, extra

Very finely sliced spring onions

Method :
  • Cut the chicken into long strips about 1 cm wide and then set aside.

  • Combine the egg, water, soy sauce, sherry and cornflour in a small bowl and mix until smoogh.

  • Pour the egg mixture over the chicken, mixing well and set aside for 10 minutes.

  • Sift the extra cornflour and plain flour together onto a plate. Roll each piece of chicken in the flour, coating each piece evenly, and shake off excess

  • Place the chicken in a single layer on a plate ready to be fried.

  • Heat the oil for deep-frying in a wok or pan. It is hot enough to use when a cube of bread turns brown in it in 30 seconds.

  • Carefully lower about 4 pieces of chicken into the oil and cook until golden brown.

  • Remove the chicken with a slotted spoon and drain it on paper towels.

  • Repeat with the remaining chicken. Let the chicken stand while preparing the sauce.

  • To make the lemon sauce : Combine the lemon juice, water, sugar, sesame seed and sherry in a small pan.

  • Bring to the boil over medium heat, stirring until the sugar dissolves

  • Stir the cornflour into the extra tablespoon water and mix to a smooth paste.

  • Add it to the lemon juice mixture, stirring constantly until the sauce boils and thickens. Set the sauce aside.

  • Just before serving, reheat the oil in a wok to very hot. Add all the chicken pieces and fry for 2 minutes until very crisp and a rich golden brown.

  • Remove the chicken with a slotted spoon and drain well on paper towels.

  • Pile the chicken onto a serving plate, drizzle over the sauce, sprinkle with spring onion and serve immediately.


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