Crispy Lemon Chicken

Beautiful Crispy Lemon Chicken with Egg Fried Rice

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Crispy Lemon Chicken with Egg Fried Rice

A simple to make, but supremely impressive Chinese-style crispy lemon chicken dish. Ready in less than 30 minutes. Perfect for when you want something extra special, but don’t want to take too long making it


For The Chicken
1 Medium Egg
2 tbsp Soy Sauce
2 tbsp Rice Wine Vinegar
1 tbsp Sesame Oil
450g Chicken Breast (cut into thin strips)
200g Cornflour

For The Fried Rice
200ml Vegetable Oil
400g Cooked Long Grain Rice
100g Fresh or Frozen Peas
2-3 Spring Onions finely sliced (Scallions)
Soy Sauce
1 Medium Egg

For The Lemon Sauce
Remaining Marinade
250ml Chicken Stock
Juice of 1 Lemon
Zest of 1 Lemon
2 tsp Cornflour mixed with a little water


Add the egg, soy sauce, rice wine vinegar and sesame oil to a large mixing bowl and whisk together.
Place the chicken strips in the mixture and mix well, to ensure all of the chicken is coated.
Cover and refrigerate for a couple of hours.
Heat the vegetable oil in a large pan on a medium heat.
Add the cornflour, seasoned to taste, to a large bag, and then add the marinated chicken.
Seal the bag and shake until all of the chicken is well coated.
Remove the chicken from the bag so that any excess cornflour is discarded.
Fry the chicken in the vegetable oil, a little at a time for 3-4 minutes, until golden brown. Remove and drain on some kitchen paper.

Heat a little vegetable oil in a wok, and add the cooked rice. Stir the rice in the oil for 3-4 minutes. Add the peas and cook for another 2-3 minutes. Add the spring onions, holding a few back for decoration, and a dash of soy sauce and cook for a further minute.
Now, push the rice to one side and crack in the egg. Stir around until almost scrambled and then fold into the rice.

Add the remaining marinade, the chicken stock, the lemon juice and the zest to a pan large enough to hold all of the chicken and bring to the boil. Reduce to a gentle simmer and stir in the cornflour mixture. Remove from the heat and add the chicken, stirring to coat all of the crispy chicken in the sauce.

To Serve:
Place some of the fried rice on a plate of your choice, place crispy lemon chicken on top and decorate with some spring onions and toasted sesame seeds


This could also be made with pork, but probably not with beef, as it would be too heavy.


  1. Thank you so much for visiting my site the other day! I’m literally drooling reading this post. Cannot wait to try out some of these recipes. Will definitely be back next time I’m hungry with zero idea of what to make (which is often).

    Xo Charlene

    1. That’s great news Jackie, thanks for coming back and reporting on it 🙂
      Surprised you got the chicken crispy with coconut oil. It has a smoke point too low for good deep frying, around 170F and you normally need to fry around 180F. Good work

  2. Looks pretty good. As a Yank though I have to convert the measurements to what’s used over here. The recipe doesn’t specifically say, but how many servings does this make? Also I’m curious why you say that beef would be too “heavy.” Perhaps just a cultural difference but I’m not sure what you mean by that.

    1. Thanks for the comment, it’s brought to my attention that I really need to put in dual measures for metric and US imperial.
      As for the beef being “too heavy”, I just mean that chicken and pork don’t have as much flavour and the lemon compliments them. Beef, while being a fine meat, has a little too much flavour at times, and would overpower the lemon taste.

    1. Thanks for stopping by Erin, I appreciate you visiting
      If you try any of the recipes, why not pop back and let me know how it went? I’d love to hear about it 🙂

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