My ‘Lemon Chicken’ is, in other words, ‘Kara-age’ (Japanese style Fried Chicken) with Lemon Sauce. I deep-fry the Chicken, but you can cook it in your favourite way. The main part of this dish is the sweet & sour Lemon Sauce. I always find the store-bought Lemon Chicken is too sweet. You can season the sauce to suit your taste.


4 Servings


600g Chicken Thigh Fillets
1 clove Garlic *grated
1 small piece Ginger *grated
1/2 teaspoon Salt
1/2 teaspoon White Pepper
1 tablespoon Soy Sauce
1 Egg *whisked
1 tablespoon Plain Flour
3 tablespoons Potato Starch OR Corn Starch
Oil for frying

Lemon Sauce
3 tablespoons Lemon Juice
*You should get 3 tablespoons juice from 1 Lemon.
3 tablespoons Chicken Stock OR Water
2 to 3 tablespoons Sugar *alter the amount to suit your taste
1/2 teaspoon Salt
1/2 teaspoon Soy Sauce
1 & 1/2 teaspoons Potato Starch OR Corn Starch

  1. Cut Chicken into chunky bite-size (about 4cm) pieces. Combine Garlic, Ginger, Salt, White Pepper, Soy Sauce in a bowl, add Chicken pieces, massage, and marinate for 15 minutes.
  2. Add Egg and mix well, then add Plain Flour and Potato Starch, and mix well.
  3. Heat the Oil to 170-180ºC and deep fry the chicken. *Note: For the crunchier result, I often fry them twice. After I finished frying all Chicken pieces, fry them again. The second frying won’t take long.
  4. Place all the Lemon Sauce ingredients in a small saucepan. Alter the amount of Sugar depending on the sourness of the Lemon Juice. Heat the sauce over medium heat, stirring constantly, until the sauce thickens.
  5. Arrange the Chicken pieces on a serving plate, pour the sauce all over, and enjoy.