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Lemon Chicken Recipe

Lemon Chicken Recipe

You've probably had Orange Chicken before, but have you had Lemon Chicken?
Give this citrus chicken dish a try! 


For Sauce

  • 5 tbsp lemon juice 
  • 1-1 ½ tbsp grated lemon peels
  • 1 tbsp soy sauce 
  • 1 tbsp rice wine
  • 3 tbsp honey 
  • 1 tsp salt  
  • 1 tsp white pepper
  • 1 tsp black pepper (optional)
  •  ½ cup chicken broth

For Chicken

  • 1.5 lb of diced chicken (deboned chicken legs or chicken breasts)
  • 1 tsp salt 
  • 1 tsp white pepper 
  • 1 tbsp tapioca (or cornstarch) + 3 tbsp of water to create a mixture
  • 1 egg
  • 2 cups of tapioca flour


  1. Cut chicken into bite size pieces and put aside in a bowl.
  2. In another bowl, mix the tapioca (or cornstarch) together with water and set aside.
  3. Marinate the chicken with 1 tsp of salt, 1 tsp of white pepper, 1 tbsp of the tapioca / cornstarch water mixture, and 1 egg. Mix well and marinate for 30 minutes.
  4. Mix all the ingredients for the sauce in a separate bowl and set aside.
  5. Place 2 cups of tapioca flour in a bowl and mix the chicken in. Make sure to coat all pieces of chicken in flour.
  6. In a frying pan, heat the oil and fry the chicken until it is hardened for about 3 minutes. Remove the chicken and keep the heat high, bringing the oil to about 375 degrees Fahrenheit.
  7. Then refry the meat in the oil again until slightly golden. Remove and set aside. To get a crispier texture and less oily taste, refry with a higher oil temperature.
  8. In a clean pan with medium high heat, cook the sauce mixture until it starts bubbling. Then turn the heat to low and add in 1 tbsp of the tapioca / cornstarch water mixture. Stir to thicken the sauce. 
    Note: Add more tapioca / cornstarch water mixture to reach your desired consistency.
  9. Pour the chicken into the sauce and mix well. Transfer to your serving plate and top with chopped scallions if desired. Enjoy!