Lemon Chicken

On father’s day this year, we ate at a famous Szechuan restaurant here in Vancouver .  My son ordered lemon chicken and I was inspired to look for a  recipe that I could try. I have several Chinese cookbooks and I found a recipe that is not only simple but also easy to make.  After a few changes, I was able to adapt the recipe according  to my family’s taste. My family loves it and I hope you will too.

Lemon Chicken

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Lemon Chicken


  • 1 lb chicken breast fillets, cut into strips
  • 1 egg yolk, lightly beaten
  • 1 tablespoon water
  • 2 teaspoons soy sauce
  • 2 teaspoons dry sherry
  • 3 teaspoons cornstarch
  • Extra cornstarch for coating
  • 2 cups oil for frying
  • Lemon sauce:
  • ½ cup fresh lemon juice
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1 tablespoon dry sherry
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water


  1. Combine egg, water, soy sauce, sherry and cornstarch in a small bowl, mix until smooth. Pour mixture over chicken pieces and set aside for 10 minutes.
  2. Roll each chicken piece in cornstarch and place in a single layer on a plate ready to be fried.
  3. Fry in hot oil until golden ( around 5 minutes). Drain and set aside.
  4. To make the sauce, combine the lemon juice, water, sugar and sherry in a small pan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens.
  5. Pour over the chicken pieces. Serve with steamed rice and enjoy!


Adapted from “The Essential Asian Cookbook”



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