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Chinese Lemon Chicken


8 Chicken half breasts (on the bone)

1/3 cup Lemon juice

2 Tbsp Sugar

1 Tbsp Dry sherry

1 Tsp Light soy sauce

(finely ground cornmeal*)

2 Tsp Cornflour, extra

1/4 cup Chicken stock

2 Tbsp oil


Chop each chicken piece into three pieces.

Combine lemon juice,sugar,sherry and soy sauce,pour over chicken pieces and marinate 30 minutes.

Drain chicken (reserve marinade).

Sprinkle chicken all over with cornflour and shake off the excess.

Heat oil in wok, add chicken, fry until golden brown and tender; drain on paper towels.

Remove oil from wok.

Pour reserved marinade into clean wok, stir in blended extra cornflour and stock.

Stir until mixture boils and thickens, serve over chicken.

*Cornmeal pulverized in a food processor or rice flour can be substitued for corn flour