Skip to content

Lemon Chicken

Category: Main Dishes

Serves: 3 people

Preparing time: 00:00

Cooking time: 00:00


2 large chicken breast fillets

1 tbsp Wing Yip Shaohsing Wine

1 tbsp Wing Yip Light Soya Sauce

1 egg lightly beaten

1 tsp chopped garlic

2 tsp grated ginger

3 tbsp cornflour

1 spring onion (fine chopped)

vegetable oil for deep frying

Sauce Ingredients:

juice from 2 lemons (3-4 Tbsp)

3 tsp sugar

pinch of salt

1/2 tsp Wing Yip Sesame Oil

60ml chicken stock

1 tsp cornflour

Cooking Method

Step 1

Slice the chicken into pieces roughly 4cm x 2cm.

Step 2

Make up a marinade with the soya sauce, Shaohsing wine, spring onion, garlic and ginger.

Step 3

Add the sliced chicken, mix well and marinate for one hour in the refrigerator.

Step 4

Beat the egg and add to the marinating chicken.

Step 5

Drain excess marinade and coat the chicken pieces in the cornflour, either by dipping each piece in the cornflour or mixing it altogether in a plastic bag.

Step 6

Separate the chicken on a tray once it has been coated.

Step 7

Heat about 250ml vegetable oil in a wok or you may use a deep fat fryer for this stage of the recipe.

Step 8

Add half the chicken pieces individually to the hot oil and cook until it is golden brown and crispy. Using a slotted spoon or sieve, remove the cooked chicken from the wok and place on kitchen paper to absorb any excess oil.

Step 9

Continue frying until all the chicken has been cooked.

Step 10

Drain wok and wipe clean.

Step 11

Mix the sauce ingredients together and heat in the wok until the sauce thickens.

Step 12

Add the chicken and coat lightly in the sauce.

Step 13

Serve immediately.

More like this

Chinese Orange Chicken

Leftover Turkey Congee

Spicy Malaysian Tomato Chicken Curry (Ayam Masak Merah)

Lamb Stew with Pumpkin and Dried Mandarin Peel

Pork in Dark Soy – Babi Tauyu

Chicken Chow Mein

Dollee Malaysian Curry Laksa

Dollee Malaysian Chicken Curry

Need more inspiration?

View recipes