Lemon Chicken

Tuesday, 16 February 2010 23:19 Greg

Lemon Chicken


4 whole chicken breasts

½ cup cornflour

3 tablespoons water

4 egg yolks

salt, pepper

6 shallots

oil for deep-frying

Lemon Sauce

½ cup lemon juice

2 chicken stock cubes

2 tablespoons cornflour

2 tablespoons honey

2½ tablespoons brown sugar

1 teaspoon grated green ginger

¼ cup water



Combine lemon juice, crumbled stock cubes, corn-flour, honey, brown sugar, ginger and water in saucepan, stir over low heat until sauce boils and thickens.


  • Carefully remove skin from chicken breasts. With sharp knife remove chicken breasts from bone, giving eight individual pieces.
  • Pound chicken breasts out lightly.
  • 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 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
  • Slice each cooked chicken breast across into three or four pieces.
  • Arrange on serving plate, sprinkle with chopped shallots, spoon hot sauce over.
  • Serves 4.
  • Last Updated on Friday, 19 February 2010 12:06