Crispy Chinese Chicken With Lemon Drizzle

by Zarina
Crispy Chinese Chicken With Lemon Drizzle

This is one from my childhood… my Mama made this for us all the time… look at the colour of that batter, extra rich from using only egg yolks in the batter, and so flavourful from a mix of garlic powder and five-spice.  This is no sickly sweet Chinese take-away lemon chicken, my friends… this one is the real deal.

THE CRUNCH IS INSANE, and it’s drizzled with a tangy lemon sauce which has the perfect amount of sweetness… I could demolish the whole plate!  Serve with your fav accompaniments. I made egg fried rice and stirred fried veggies… winner chicken dinner!! 

Crispy Chinese Chicken With Lemon Drizzle

Crispy Chinese Chicken With Lemon Drizzle

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 Chicken Breast fillets, skinned
  • 1/2 cup Cornflour
  • 3 tbsp Water
  • 4 Egg yolks lightly beaten
  • 1tsp Garlic Powder
  • 1/2 tsp Five Spice
  • Sea Salt
  • White Pepper
  • Oil for frying
  • GARNISH: Spring Onions, Chilli sauce @linghamsuk
  • 120ml Lemon juice
  • 2 Chicken stock cubes
  • 2 tbsp Cornflour
  • 2 tbsp Honey
  • 2.5 tbsp Brown Sugar
  • 1 tsp Grated Ginger
  • 420ml Water


  1. In a saucepan over low heat, pour all lemon sauce ingredients and whisk on a low flame until the sauce boils and thickens.
  2. Meanwhile, on a chopping board, pound the chicken breasts out slightly to flatten to about 1cm thick and cut them into half, set aside.
  3. In a bowl, mix the cornflour and water, add in the 4 yolks, garlic powder, five-spice, salt and pepper, mix to combine, set aside.
  4. On medium heat, heat about 3” of oil until hot.
  5. Dip one chicken piece into the batter, then lift out to let the excess drip off
  6. Carefully place the battered chicken into the hot oil one at a time so you don’t overcrowd the pan. 
  7. Fry until cooked through, golden and crisp
  8. Drain on kitchen towels and repeat with the remaining pieces
  9. Slice each piece on the diagonal into large strips and arrange it on your serving plate
  10. Drizzle with lemon sauce, sprinkle over the chopped spring onions and serve immediately with the remaining sauce on the side
  11. Enjoy with egg fried rice, stir-fried veggies and your favourite chilli sauce!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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