This delicious Lemon Chicken recipe by James Martin is quick, crispy, and packed with flavor. Coated in golden breadcrumbs and served with a tangy lemon sauce, it’s a perfect meal for any day. You can easily adjust the recipe with common ingredients to suit your taste or pantry.
Ingredients Needed
- 1kg (2.2 lbs) chicken breast fillets
- 15g (1 tbsp) cornflour (cornstarch), mixed with water to a thin paste
- 15ml (1 tbsp) soy sauce
- 50ml (1.7 fl oz) water
- 1 egg, beaten
- 50g (1.8 oz) plain flour (all-purpose flour)
- 75g (2.6 oz) panko breadcrumbs
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp cornflour (cornstarch), mixed with water to a thin paste
- Juice of 3 lemons
- 100ml (3.4 fl oz) chicken stock
- 1 tbsp sherry
- 2 cloves garlic, peeled and grated
- 3cm (1.2 inches) fresh ginger, peeled and grated
- 1 red chilli, sliced
- 4 spring onions (scallions), sliced
- 1 small bunch coriander (cilantro)
- Vegetable oil for frying
How To Make Lemon Chicken
- Prepare the chicken: Take half the chicken and cut it into bite-sized pieces. Slice the remaining chicken breasts through the middle lengthways, leaving two thin slices.
- Marinate the bite-sized chicken: In a large bowl, mix the soy sauce, pre-mixed cornflour, and water, and add the bite-sized chicken. Stir thoroughly to coat the chicken.
- Poach the chicken: Add the marinated chicken to a pan of water and poach for 3 to 4 minutes before draining.
- Prepare the breadcrumb coating: Coat the remaining chicken pieces in flour, then dip them in the beaten egg, followed by the panko breadcrumbs.
- Fry the chicken: Heat vegetable oil in a deep fryer to 170°C (340°F) and fry the breadcrumb-coated chicken for 2 minutes. Drain on paper towels.
- Make the sauce: In a large non-stick pan, heat over medium heat until hot. Add the soy sauce, honey, pre-mixed cornflour and water, lemon juice, sherry, and chicken stock. Bring to the boil, then add the garlic and ginger. Simmer for 4 to 5 minutes.
- Serve: Place the breadcrumbed chicken on a plate, spoon over half the sauce, and sprinkle with coriander (cilantro). Serve with the remaining sauce on the side.
Recipe Tips
- Make sure to poach the bite-sized chicken: Poaching the chicken first ensures it’s cooked through and tender before frying. Don’t skip this step!
- Coat the chicken well: When breading the chicken, make sure it’s fully coated in flour, egg, and breadcrumbs. This will give it a crispy and golden texture after frying.
- Control frying temperature: Keep the oil at 170°C (340°F) to prevent the chicken from absorbing too much oil and becoming greasy. Use a thermometer if needed.
- Simmer the sauce properly: Let the sauce simmer for 4-5 minutes to thicken and develop flavor. Don’t rush this step, as it brings everything together.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Lemon Chicken cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.
- Freeze: If freezing, let the chicken cool first, then place it in a freezer-safe container. Freeze for up to 1 month. To thaw, place in the fridge overnight before reheating.
- Reheat: Preheat the air fryer to 180°C (350°F). Place the chicken in the basket in a single layer and cook for 5-7 minutes, checking to make sure it doesn’t dry out.
Nutrition Facts
Serving Size: 1 serving
- Calories: 145
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 529mg
- Potassium: 308mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 3g
- Protein: 19g
Try More James Martin Recipes:
- James Martin Lemon Cheesecake
- James Martin Buttermilk Scones
- James Martin Pulled Pork Jacket Potatoes
- James Martin Jambalaya Recipe
James Martin Lemon Chicken
Description
This delicious Lemon Chicken recipe by James Martin is quick, crispy, and packed with flavor. Coated in golden breadcrumbs and served with a tangy lemon sauce, it’s a perfect meal for any day. You can easily adjust the recipe with common ingredients to suit your taste or pantry.
Ingredients
For the sauce:
Instructions
- Prepare the chicken: Take half the chicken and cut it into bite-sized pieces. Slice the remaining chicken breasts through the middle lengthways, leaving two thin slices.
- Marinate the bite-sized chicken: In a large bowl, mix the soy sauce, pre-mixed cornflour, and water, and add the bite-sized chicken. Stir thoroughly to coat the chicken.
- Poach the chicken: Add the marinated chicken to a pan of water and poach for 3 to 4 minutes before draining.
- Prepare the breadcrumb coating: Coat the remaining chicken pieces in flour, then dip them in the beaten egg, followed by the panko breadcrumbs.
- Fry the chicken: Heat vegetable oil in a deep fryer to 170°C (340°F) and fry the breadcrumb-coated chicken for 2 minutes. Drain on paper towels.
- Make the sauce: In a large non-stick pan, heat over medium heat until hot. Add the soy sauce, honey, pre-mixed cornflour and water, lemon juice, sherry, and chicken stock. Bring to the boil, then add the garlic and ginger. Simmer for 4 to 5 minutes.
- Serve: Place the breadcrumbed chicken on a plate, spoon over half the sauce, and sprinkle with coriander (cilantro). Serve with the remaining sauce on the side.
Notes
- Make sure to poach the bite-sized chicken: Poaching the chicken first ensures it’s cooked through and tender before frying. Don’t skip this step!
- Coat the chicken well: When breading the chicken, make sure it’s fully coated in flour, egg, and breadcrumbs. This will give it a crispy and golden texture after frying.
- Control frying temperature: Keep the oil at 170°C (340°F) to prevent the chicken from absorbing too much oil and becoming greasy. Use a thermometer if needed.
- Simmer the sauce properly: Let the sauce simmer for 4-5 minutes to thicken and develop flavor. Don’t rush this step, as it brings everything together.
James Martin Lemon Chicken