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.
![James Martin Lemon Chicken](https://britishchefstable.com/wp-content/uploads/2023/10/James-Martin-Lemon-Chicken-1-683x1024.jpg)
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](https://britishchefstable.com/wp-content/uploads/2023/10/James-Martin-Lemon-Chicken.jpg)
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