22/06/2023, 13:03 Chinese Lemon Chicken | Marion's Kitchen
Chinese Lemon Chicken
Marion’s ultimate fresh and light lemon chicken is deliciously marinated in soy
sauce, egg white and Shiaoxing wine. Lemon zest and juice add tang to the
glossy sauce that coats the chicken pieces.
PREP TIME COOK TIME
35 minutes 15 minutes
SERVES
4
Ingredients
600g (1.3 lb) chicken breast, cut into roughly 3cm cubes
½ cup chicken stock
1½ tbsp light soy sauce
3 tbsp sugar
3 tbsp lemon juice (juice of about 2 lemons)
finely grated zest of 1 lemon
1 cup plain flour
2 garlic cloves, finely chopped
1 tsp finely grated ginger
2 tsp cornstarch, dissolved in 2 tbsp water
https://www.marionskitchen.com/chinese-lemon-chicken/?fbclid=IwAR3KXasbLxtjy5coCW_rJsUeeVBrTLIwm5jGlWBqm5nQ1MpSLouqIqNiF5M 1/3
22/06/2023, 13:03 Chinese Lemon Chicken | Marion's Kitchen
vegetable oil for frying
1 tsp sesame seeds
sliced spring onion (scallions) to serve
lemon slices to serve (optional)
Marinade:
2 tbsp light soy sauce
1 tbsp Chinese shaoxing wine
1 egg white, lightly whisked
Steps
In a large bowl, place chicken and marinade ingredients. Mix thoroughly to
break up the egg white. Allow to marinate for 20 minutes.
Meanwhile, mix together the chicken stock, soy sauce and sugar in another
bowl.
In a separate bowl, mix together the lemon juice and zest.
Place the flour in a large tray or bowl. Add the chicken pieces and the
marinade and use your hands to pat and press the liquid and flour
together around the chicken pieces to form a craggy coating.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat
over high heat. The oil is hot enough for frying at 325°F or 165°C or when a
wooden spoon dipped into the oil forms small little bubbles. Shake excess
flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for
https://www.marionskitchen.com/chinese-lemon-chicken/?fbclid=IwAR3KXasbLxtjy5coCW_rJsUeeVBrTLIwm5jGlWBqm5nQ1MpSLouqIqNiF5M 2/3
22/06/2023, 13:03 Chinese Lemon Chicken | Marion's Kitchen
about 3 minutes or until golden and cooked through. Drain on kitchen
paper.
In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and
then add the garlic and ginger. Cook for about 10 seconds or until fragrant.
Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar
has dissolved. Then add the lemon juice and zest. Simmer for another 30
seconds before adding the cornstarch mixture. Cook for another 30
seconds or until sauce has thickened slightly. Add the chicken pieces and
toss until evenly coated. Transfer to a serving plate and sprinkle with
sesame seeds and spring onion. Garnish with lemon slices if using.
https://www.marionskitchen.com/chinese-lemon-chicken/?fbclid=IwAR3KXasbLxtjy5coCW_rJsUeeVBrTLIwm5jGlWBqm5nQ1MpSLouqIqNiF5M 3/3
