Crispy Lemon Chicken with Sticky Lemon Sauce and Sesame Seeds Recipe
This Lemon Chicken recipe features crispy, tender chicken pieces coated in a tangy, sweet lemon sauce. The chicken is battered and fried to perfection before being tossed in a sticky, flavorful lemon glaze made with fresh lemon juice, honey, soy sauce, and garlic. Served alongside steamed greens and rice, this dish makes a delightful and quick meal perfect for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Chicken and Coating
- 600g boneless chicken thigh or breast, cut into bite-size pieces
- ½ cup cornflour (first measurement)
- 1 egg
- 2 Tbsp vegetable oil
Lemon Sauce
- 75ml fresh lemon juice
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 tsp garlic, crushed
- ¼ cup soy sauce
- ½ cup chicken stock
- 1 Tbsp cornflour (second measurement)
- 50ml water
Garnish and Serving
- 1 spring onion, sliced
- 1 tsp sesame seeds
- Steamed greens, to serve
- Rice, to serve
Instructions
- Prepare the chicken: Cut the chicken into bite-sized pieces and place them in a large bowl.
- Coat the chicken: Toss the chicken pieces in ½ cup of cornflour, then add the egg and mix thoroughly to coat evenly. Set aside while preparing the lemon sauce.
- Make the lemon sauce: In a separate bowl, whisk together the fresh lemon juice, brown sugar, honey, crushed garlic, soy sauce, and chicken stock until well combined.
- Fry the chicken: Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Fry the chicken pieces in batches, ensuring they become crispy on both sides. Remove the fried chicken and set aside.
- Simmer the sauce: Carefully wipe out excess oil from the frying pan. Pour in the lemon sauce mixture and let it simmer gently for 2 minutes to blend the flavors.
- Thicken the sauce: In a small bowl, dissolve 1 tablespoon of cornflour (second measurement) in 50ml water. Pour this mixture into the simmering sauce and stir until it begins to thicken.
- Combine chicken and sauce: Add the crispy chicken pieces back into the pan and toss them thoroughly to coat with the sticky lemon sauce.
- Garnish and serve: Sprinkle sliced spring onion and sesame seeds over the chicken. Serve immediately with steamed greens and hot rice for a complete meal.
Notes
- Use chicken thigh for juicier, more flavorful pieces; chicken breast can be substituted if preferred.
- Fry chicken in batches to prevent overcrowding and ensure crispiness.
- Adjust the sweetness by varying the amount of brown sugar and honey according to taste.
- Ensure cornflour is fully dissolved in water before adding to avoid lumps in the sauce.
- Serve immediately after tossing to enjoy the crispy texture before it softens.
