Crispy Lemon Chicken

Serves 2. Prep/Cook time: 45-55 minutes active

Lemon chicken — it’s loud, it’s bright, and it knows exactly what it’s about. Sweet meets sour, crisp meets sticky, and somehow it all just works. We’ve taken that familiar chaos and given it a Gweilo upgrade: chicken marinated in soy and lemonade, battered to perfection, then rolled through shredded wonton pastry for an outrageous crunch that hits before the sauce even lands.

That sauce — bold, glossy, unapologetically lemony — clings to every jagged edge of the crisp coating like it was born to be there. Add jasmine rice, a hit of crispy “seaweed”, and a sprinkle of fresh chives, and you’ve got a plate that’s messy, punchy, and dangerously addictive.

It’s a dish with personality — a bit nostalgic, a bit rebellious, and exactly what you crave when you want flavour that doesn’t behave.

The Recipe

Lemon Sauce

Ingredients:

  • 600ml lemon juice

  • Zest of 1 lemon

  • ½ lemon, halved and toasted

  • 2 garlic cloves, finely chopped

  • ½ green chilli, chopped

  • 10g ginger, finely chopped

  • ½ shallot, finely chopped

  • 50g sugar

  • 1 tsp chicken bouillon

  • ½ tbsp milk powder

  • 50ml soy sauce

  • Pinch of chilli flakes

Method:

  • Sauté garlic, chilli, ginger, and shallot in a little oil until soft and aromatic.

  • Add lemon juice, lemon zest, and toasted lemon halves.

  • Stir in sugar, soy sauce, bouillon, milk powder, and chilli flakes.

  • Simmer gently for 8–10 minutes until the sauce thickens slightly and becomes glossy.

  • Remove the lemon halves before serving.

Chicken Marinade

Ingredients:

  • 300–350g chicken breast, sliced into 3 pieces each

  • 100ml soy sauce

  • 100ml lemonade

  • 20ml lemon juice

  • Pinch of white pepper

  • 1 tsp rice wine

Method:

  • Combine soy sauce, lemonade, lemon juice, white pepper, and rice wine in a bowl.

  • Add the sliced chicken and toss well to coat.

  • Cover and marinate for 30–60 minutes, then drain off any excess liquid before coating.

Coating & Frying

Ingredients:

  • 4 tbsp rice flour

  • 4 tbsp cornflour

  • 15g shredded wonton pastry

  • 1–2 tbsp water (add gradually to make a thick batter)

  • Oil, for deep-frying

Method:

  • Mix rice flour and cornflour in a bowl.

  • Add water gradually until a thick, sticky batter forms.

  • Stir through shredded wonton pastry so the pieces are evenly distributed.

  • Dip marinated chicken pieces into the batter, ensuring a full, even coating.

  • Heat oil to 170–180°C in a deep pan.

  • Fry chicken in batches for 4–5 minutes until golden and crisp.

  • Drain on kitchen paper and keep warm.

Crispy “Seaweed”

Ingredients:

  • 2–3 savoy cabbage leaves

  • ½ tsp sugar

  • Pinch of salt

  • Pinch of sesame seeds

Method:

  • Remove the tough central spines from the cabbage leaves.

  • Finely shred the leaves.

  • Deep-fry until crisp, then drain briefly.

  • Toss with sugar, salt, and sesame seeds while still warm.

Jasmine Rice

Ingredients:

  • 150g jasmine rice (about ¾ cup)

  • 300ml water

  • Pinch of salt

Method:

  • Rinse rice in cold water until the water runs clear.

  • Add to a saucepan with water and salt.

  • Bring to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes.

  • Turn off the heat and leave covered for 5 minutes before fluffing with a fork.

Chef Tips

  • Marinate for Flavour: Let the chicken sit in the marinade for at least 30 minutes — it tenderises the meat and adds depth to the citrus notes.

  • Crisp Perfection: Use cold batter on the chicken and hot oil (170–180°C) for maximum crunch and minimal oil absorption.

  • Wonton Texture: Shred the wonton pastry finely and press it gently into the batter for a light, lacy crisp coating.

  • Sauce Balance: Taste your lemon sauce before serving — adjust sweetness or salt to balance the acidity of the lemon juice.

  • Double Fry Option: For extra crispiness, fry the chicken twice — once until pale golden, rest for 2 minutes, then fry again until deep golden.

  • Seaweed Crunch: Drain the fried cabbage quickly and season while still warm so the sugar and sesame stick evenly.

  • Rice Perfection: Let jasmine rice rest for 5 minutes after cooking before fluffing — this helps separate the grains.

  • Fresh Finish: Add chopped chives just before serving for a clean, aromatic lift.

  • Protein & Fresh Produce

    • 350g chicken breast

    • 2 lemons

    • 1 small shallot

    • 2–3 cloves garlic

    • Small piece fresh ginger (about 10g)

    • 1 green chilli

    • 1 savoy cabbage

    • Fresh chives

    Dry Goods & Seasoning

    • Rice flour

    • Cornflour

    • Shredded wonton pastry

    • Chicken bouillon powder

    • White pepper

    • Chilli flakes

    • Sea salt

    • Sesame seeds

    Sweeteners

    • Caster sugar

    Condiments & Sauces

    • Soy sauce

    • Rice wine (or dry sherry)

    • Lemonade

    • Milk powder

    • Neutral frying oil (rapeseed or vegetable)

    Carbohydrates

    • Jasmine rice

  • Per Serving (1 of 2)

    • Calories: ~730 kcal

    • Protein: ~36 g

    • Carbohydrates: ~98 g

      • of which sugars: ~33 g

    • Fat: ~20 g

      • of which saturates: ~3.5 g

    • Fibre: ~3 g

    • Salt (sodium): ~5 g

  • Soy, Gluten, Sesame, Sulphites.
    (May contain mustard, fish/shellfish, peanuts/tree nuts — check your product labels.)