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This is my second version of cooking LEMON CHICKEN.
  Chicken breast 700 Gram, sliced
  Salt 1⁄2 Teaspoon
  Black pepper powder 1⁄4 Teaspoon
  Cornstarch 3 Tablespoon
  Cornstarch 8 Tablespoon, to be added in a second time
  Eggs 2 , lightly beaten
  Sunflower oil 1⁄4 Cup (4 tbs) (For Frying)
  Lemon juice 3 Tablespoon
  Soy sauce 2 Tablespoon
  Brown sugar 7 Teaspoon
  Chicken stock powder 1⁄2 Tablespoon
  Cornstarch 1 Tablespoon
  Water 300 Milliliter
  Butter 3 Tablespoon
  Fresh coriander leaves 1 Tablespoon
  Lemon 1 , sliced (For Garnish)

# Season chicken breast with salt and black pepper powder.
# Add in 3 tbsp. of cornstarch and mix well.
# Slightly beat eggs, pour on chicken and mix thoroughly.
# Add additional 8 tbsp. of cornstarch and mix until chicken is well coated.
# In a large pan or wok, heat sunflower oil and fry chicken until done.
# Strain chicken and place on kitchen paper to absorb excess of oil.
# Prepare sauce: mix water, soy sauce, lemon juice, brown sugar, chicken stock powder and cornstarch.
# Remove oil from pan/wok, add butter and roast garlic until golden.
# Pour in sauce mixture and cook at low heat until thickens.
# Add chicken and let simmer for some minute.
# Before serving, mix in fresh coriander leaves (leave some for decoration)
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Recipe Summary

Love eating the lemony chicken which you get in restaurants and want to replicate it at home? Then you should certainly take a look at this lemon chicken video series. Here the chef has divided the video in 2 parts – In this part the chef shares ingredients which you will need and also provides some tips to season the chicken before frying. Watch part 2 to see the complete preparation.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2594 Calories from Fat 978

% Daily Value*

Total Fat 111 g170%

Saturated Fat 35.7 g178.6%

Trans Fat 0.2 g

Cholesterol 925.7 mg308.6%

Sodium 5112 mg213%

Total Carbohydrates 216 g71.9%

Dietary Fiber 5.5 g22.1%

Sugars 37.5 g

Protein 178 g356.5%

Vitamin A 56% Vitamin C 130.1%

Calcium 20.5% Iron 52%

*Based on a 2000 Calorie diet


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