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Recipes > Main Meal Recipes > Lemon Chicken

Lemon Chicken

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The original recipe suggested a wok, which caused awful problems, and Ive found that a heavy-based frying pan is actually much easier in this case! It needs a little prior preparation, but is well worth it.



  • ½ cup (125ml) lemon juice
  • 1 ½ tsp white vinegar
  • 1 cup (250ml) GF chicken stock
  • 13 cup (90g) sugar
  • 3 tsp maize cornflour
  • 1 lemon, washed and thinly sliced, to add just before serving


  • 2 tbsp sherry
  • 1 tsp grated root ginger
  • 1 tsp salt
  • Ground black pepper to taste
  • 500g chicken breast fillets, skinned, trimmed and halved
  • 2 beaten eggs
  • Maize cornflour to coat
  • Vegetable oil to fry



Sauce: (prepare this before starting to cook the chicken):

Combine all ingredients apart from the lemon slices in a small saucepan and bring to the boil. Simmer for a minute or two to allow the sauce to thicken and become translucent. Remove from heat until needed


Mix sherry, ginger, salt and pepper in a cup or small bowl.

Place chicken in a shallow flat container and drizzle with the sherry mix.

Cover and refrigerate for 20 to 30 minutes.

Dip the prepared chicken pieces in beaten egg, then coat with cornflour.

Fry in a large, heavy-based frying pan, using vegetable oil about 5 to 10mm deep. This is needed to allow the chicken to be fried crisp very little of it is absorbed.

Turn the chicken pieces every few minutes, checking that they are completely cooked through but not dried out excessively. Remove to drain on paper towels.


To serve, place the cooked chicken pieces on a bed of cooked white rice. Reheat the sauce and add the lemon slices. Pour the hot sauce over the chicken and serve immediately with a salad or steamed vegetables.

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