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Lemon Chicken

Lemon Chicken

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Lemon Chicken



1.5 boneless skinless chicken breast 

⅓ cup Cornstarch or as needed

⅓ cup Vegetable oil

½ tsp Salt

¼ tsp Black Pepper



¼ cup Brown sugar

• 3 cloves Garlic minced

½ tsp Ginger grated

Zest of one Lemon

juice of 2 lemons

• 2 tbsp Regular soy sauce (not

light or dark!)

½ cup Chicken stock unsalted

• ½ tbsp Cornstarch


1 tsp Sesame seeds garnish



1. Dice chicken thighs into bite

size pieces, about 8 pieces per


2. In a bowl, pre-mix your sauce

ingredients as listed above.

3. Evenly coat diced chicken in

cornstarch. For an even

coating, place cornstarch on a

plate and dredge each piece

into the starch until evenly


Alternatively, for a faster

method, sprinkle cornstarch

over diced chicken and mix to

coat. Note: The latter method

is faster but results in less

crispy chicken so if you have

time, opt for first method.

4. In a hot wok over medium-high

heat, add oil. Once the oil

glistens, quickly add chicken

and spread apart quickly to

prevent pieces from sticking to

each other. Fry chicken for 6-7

minutes in total, flipping over

halfway. Remove fried chicken

from oil and set aside.

5. Remove any excess oil in wok.

6. Over medium heat, pour in

sauce. Keep stirring sauce

bubbles and thickens to



Add back in fried chicken and

toss to coat. Garnish with

sesame seeds and enjoy!

  • Lemon Chicken 01

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