Lemon Chicken

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

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In the first chapter there was a recipe for a steamed lemon chicken. This, on the other hand, is more like the classic lemon chicken you’d see in Chinese restaurants. The chicken is battered, fried and then sauced. You could substitute slices of fresh fish, like blue eye or snapper, for a lovely light dish.


  • 300 g (10½ oz) free-range or organic chicken thigh fillets, skin on, trimmed, cut into 1


Put the chicken, egg and sea salt in a bowl, toss together and leave for 20 minutes.

Remove the chicken from the egg, allowing the excess to drip away, and toss in the cornflour until evenly coated. Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the chicken pieces until golden brown and cooked through, then drain on paper towel.