Lemon Chicken Recipe from Frutta Si

Lemon Chicken Recipe

Cook Time: 1 hour 30 minutes


Servings: 5


  • ½ kg skinless chicken breast fillets
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • 1 tbsp grated ginger
  • 1 spring onion, finely chopped
  • 1 clove garlic, minced
  • 1 egg
  • 100g sweet potato flour (or cornflour)
  • 6 tbsp lemon juice
  • 6 tbsp sugar
  • 1 ½ tsp salt
  • 1 ½ tsp sesame oil
  • 9 tbsp chicken stock (water)


  1. Cut the chicken into slices and place in a bowl.
  2. Add the rice wine, ginger, garlic and spring onion and toss lightly.
  3. Place in the fridge to marinate for at least an hour, or you can leave it overnight.
  4. Add egg into the mixture and then toss lightly in order to coat.
  5. Drain all the excess egg and coat the chicken pieces with the sweet potato flour.
  6. Fill a wok one quarter full of oil and heat.
  7. With a disposable wooden chopstick, test to see if the oil is at a suitable temperature for cooking by dipping a wooden disposable chopstick into the frying vat. If oil bubbles are observed around the immersed portion of the chopstick, proceed to add half the chicken, a piece at a time.
  8. Stir the pieces of chicken consistently for around 3-4 minutes, until golden brown. Remove the chicken pieces with a wire sieve or a slotted spoon and drain the excess oil. Repeat the procedure with the remaining pieces of chicken. Set aside.
  9. Mix together the lemon juice, salt, sugar, stock, sesame oil for dipping sauce. Serve along side the chicken fillets.

Boneless skinless chicken breast

Soy sauce





Lemon juice



Sesame oil

Chicken stock


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