Lemon Chicken

November 16, 2016

This is my son’s favourite dinner. It’s one of mine too, now that I’ve figured out how best to cook the chicken. The original recipe suggested a wok, which caused awful problems, and I’ve found that a heavy-based frying pan is actually much easier in this case! It needs a little prior preparation, but is well worth it.

  • Prep: 15 mins
  • Cook: 20 mins


1To prepare Chicken:

2Mix sherry, ginger, salt and pepper in a cup or small bowl.

3Place chicken in a shallow flat container and drizzle with the sherry mix.

4Cover and refrigerate for 20 to 30 minutes.

5Dip the prepared chicken pieces in beaten egg, then coat with cornflour.

6Fry in a large, heavy-based frying pan, using vegetable oil about 5 to 10mm deep. This is needed to allow the chicken to be fried crisp – very little of it is absorbed.

7Turn the chicken pieces every few minutes, checking that they are completely cooked through but not dried out excessively. Remove to drain on paper towels.

8For the sauce (prepare this before starting to cook the chicken):

9Combine all ingredients apart from the lemon slices in a small saucepan and bring to the boil. Simmer for a minute or two to allow the sauce to thicken and become translucent. Remove from heat until needed

10To serve, place the cooked chicken pieces on a bed of cooked white rice. Reheat the sauce and add the lemon slices. Pour the hot sauce over the chicken and serve immediately with a salad or steamed vegetables.


Sauce (prepare in advance):

½ cup (125ml) lemon juice

1 ½ tsp white vinegar

1 cup (250ml) chicken stock

1/3 cup (90g) sugar

3 tsp maize cornflour

1 lemon, washed and thinly sliced, to add just before serving


2 tbsp sherry

1 tsp grated root ginger

1 tsp salt

Ground black pepper to taste

500g chicken breast fillets, skinned, trimmed and halved

2 beaten eggs

Maize cornflour to coat

Vegetable oil to fry

2017-11-17T10:45:09+00:00 0 Comments

About the Author:

Leave A Comment

fifteen − eight =