Lemon Chicken

Most often the Lemon Chicken people order in a Chinese food restaurant is heavily battered deep fried chicken with a lemon-like flavour poured over it.  Yuck... 

This my friends is very much better...

8 boneless skinless chicken thighs (about 1 kg or 2 lbs) cut into bite size pieces

½ cup cornstarch or tapioca starch
3 Tbsp all-purpose flour
1 tsp salt
1 tsp pepper
½ cup water
2 egg yolks, beaten
2 Tbsp toasted sesame seeds (optional)

Lemon Sauce
1 ½ cups water
½ cup fresh squeezed lemon juice (about 4 medium lemons)

3 Tbsp brown sugar
1 Tbsp white sugar
2 Tbsp cornstarch
3 Tbsp honey

1 Tbsp sesame oil

1 tsp chicken bouillon powder (optional, but tasty)

¼ tsp ginger powder or 1 tsp of freshly grated ginger


Combine cornstarch, flour, salt and pepper together in a large bowl. 

Mix water and egg yolks together.

Once blended well, add to the dry ingredients and mix well with a whisk.

Place chicken pieces into batter and let sit for 30 minutes in the fridge.   

When ready to eat, place chicken in hot oil (350°F) one piece at a time. Fry chicken in oil for about 5 minutes until golden brown. Remove chicken from hot oil and place on paper towel lined plate to drain.

Combine all the sauce ingredients together in a saucepan. Mix well.

Cook over medium heat, stirring constantly for about 5 minutes until sauce boils and thickens. As it cooks the sauce will turn from a milky yellow to a clear yellow. Once clear, let it simmer on very low heat until ready to use.

Pour hot lemon sauce over cooked chicken and serve hot. Sprinkle toasted sesame seeds over it just prior to serving if using them.