Crispy Lemon Chicken


Crispy Lemon Chicken


  • 1 tsp fresh ginger crushed
  • 3 tsp white wine
  • 1 tsp salt
  • ½ tsp ground pepper
  • 4 chicken breast fillets trimmed
  • 1 egg lightly beaten
  • 80 grams corn flour
  • White rice cook to packet directions
  • 500 ml veg oil
  • 1 lemon thinly sliced


  • Marinade Combine ginger, white wine, salt and pepper. Trim chicken to bite sized pieces. Brush marinade over chicken and refrigerate for 20 minutes covered in plastic wrap.
  • Sauce Place all ingredients in a saucepan, except lemons. Simmer while stirring until sauce thickens slightly and becomes clear. Remove from heat and set aside.
  • Chicken Dip chicken in beaten egg and then corn flour. Ensure chicken is well coated. Fry in medium hot oil until golden brown and crispy, approximately 8 minutes. Remove and drain on kitchen towels.
  • Add sliced lemon to sauce and reheat, stirring occasionally.
  • Serve on rice. Arrange chicken pieces on top and top with lemon sauce and sliced lemon. You could have stir-fry veg with this.


Lemon Sauce
90mls lemon juice
175mls chicken stock
1 ½ tsp white vinegar
90g caster sugar
5 tsp corn flour

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