2 chicken breasts, cut into bite-sized pieces

1 egg

200g cornflour (cornstarch), plus extra if needed

Vegetable oil, for deep frying

The Marinade

1 tablespoon light soy sauce

½ tablespoon sesame oil

1 teaspoon sugar

The Lemon Sauce

Juice of 1 large lemon

1 teaspoon lemon zest

2 tablespoons honey

1 tablespoon rice vinegar

150ml chicken stock

Pinch of salt

The Thickening Paste

1 tablespoon cornflour

½ teaspoon custard powder

2 tablespoons water

To Finish

2–3 thin lemon slices

1 spring onion, finely sliced

PREPARATION

1. Cut the chicken into bite-sized pieces. Marinate with the light soy sauce, sesame oil and sugar, then mix in the egg. Season the cornflour with a little salt and pepper, then coat the chicken until every piece is evenly covered with a dry, dusty layer. Mix together the lemon juice, lemon zest, honey, rice vinegar and salt. In a separate bowl, combine the cornflour, custard powder and water to make a smooth slurry.

COOKING

2. Heat the vegetable oil to 180°C.

3. Fry the chicken in batches for 3–4 minutes, until lightly golden.

4. Continue frying for another minute until deeply golden and extra crisp, then drain on kitchen paper.

5. Carefully discard or reserve most of the frying oil, leaving about 1 tablespoon in the wok.

6. Fry the lemon zest briefly until fragrant.

7. Pour in the lemon juice mixture and cook until the honey begins to caramelise into a light syrup.

8. Add the chicken stock and bring to a boil.

9. Stir in the cornflour and custard powder slurry a little at a time until the sauce becomes glossy and lightly coats the back of a spoon.

10. Return the fried chicken to the wok.

11. Toss quickly until every piece is evenly coated in the lemon glaze, then add the lemon slices.

12. Garnish with the sliced spring onion and serve immediately with steamed jasmine rice.

School of Wok Tips

 Coat the chicken thoroughly in dry cornflour to achieve the signature ultra-crispy takeaway coating.

 Let the honey caramelise before adding the stock to develop a richer lemon flavour.

 Custard powder gives the sauce its characteristic glossy yellow colour and silky texture.

 Fry the chicken until deeply golden before glazing so it stays crisp after being coated.

FAQs

Why is custard powder used in the sauce?

It thickens the sauce while adding the bright yellow colour often associated with Chinese takeaway lemon chicken.

Can I use chicken thighs instead of breast?

Yes. Chicken thighs are juicier and work just as well with the crispy coating.

Can I make the sauce sweeter?

Absolutely. Add an extra tablespoon of honey if you prefer a sweeter, more takeaway-style glaze.