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Lemon Chicken


2 whole boneless chicken breasts

2 cloves garlic, minced

1/2 tsp ginger root, minced

1/8 tsp salt and pepper

1/4 cup flour

1 egg, beaten

1 cup panko (japanese bread crumbs)

3 cups oil, for frying


1/3 cup lemon juice

1/3 cup water

1/3 cup sugar

1/8 tsp white pepper

1 Tbsp cornstarch

dash of salt to taste


Cute chicken in half and pound to 1/2 inch thickness. Rub chicken with garlic, ginger, salt and pepper. Coat chicken with flour, dip in beaten egg and press on panko. Deep fry at 350F, turning once or twice until golden brown on both sides. In a suace pan, combine sauce ingredients and bring to a boil. To serve, cut chicken into bite sized pieces and pour sauce over chicken. 

Serves 4