Lemon Chicken

Lemon Chicken Recipe

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Elizabeth Hatfield


this recipe comes from a book my Mum brought after we went Hong Kong when I was a kid. Chinese cooking class cookbook by the Australian Women's Weekly. I have been helping to make & making this version of lemon chicken for 32 years and it always goes over really well.


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20 Min
20 Min
Deep Fry


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  • 4
    chicken breast, whole
  • 1/2 c
  • 3 Tbsp
  • 4
    egg yolks
  • ·
    salt and pepper
  • 6
    green onions
  • ·
    oil for deep frying

  • 1/2 c
    lemon juice
  • 2
    chicken bouillon cubes
  • 2 Tbsp
  • 2 Tbsp
  • 2 1/2 Tbsp
    brown sugar
  • 1 tsp
    ginger, grated
  • 1 3/4 c

How to Make Lemon Chicken


  1. Carefully remove skin from chicken breasts. With sharp knife remove chicken breasts from bone, giving eight individual pieces.
  2. Pound chicken breasts out lightly.
  3. Put cornflour into bowl, gradually add water and lightly beaten egg yolks, add salt and pepper, mix well. Dip chicken breasts into this batter, drain will. 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.
  4. Slice each cooked chicken breast across into three or four pieces. Arrange on serving plate, sprinkle with chopped green onions, spoon hot sauce over.
    Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger & water in saucepan, stir over low heat until sauce boils & thickens.

Printable Recipe Card

About Lemon Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy
Hashtags: #easy, #chinese

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