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A decorated bowl of sticky lemon chicken over a bed of rice, garnished with spring onions, sesame seeds and sriracha and with a pair of decorated chopsticks on top

Chinese Sticky Lemon Chicken with Rice

An easy fakeway recipe for your weekday dinners that taste even better the next day!
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 servings

Equipment

  • Wok

Ingredients
  

For the Sauce

  • 1 tbsp vegetable oil
  • 2 cloves garlic (minced)
  • 1/2 inch ginger (minced)
  • 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 lemon (juice)
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 tsp cornstarch (dissolved in water)
  • Salt to taste

For the Rice

  • 1 cup rice
  • 1 1/2 cups water

For the Chicken

  • 600 g chicken (breast or thighs)
  • 1 egg
  • 2 tbsp soy sauce
  • 2 tbsp Chinese wine vinegar (shaoxing wine)
  • 1/2 to 1 cup cornstarch
  • 1/2 cup vegetable oil
  • Toasted sesame seeds (to garnish)
  • Spring onions (to garnish)

Instructions
 

For the Sauce

  • Mince garlic and ginger and sauté them for 30 seconds to 1 minute over medium heat. Add the sugar, lemon juice, honey, soy sauce and chicken stock until the sugar is completely dissolved.
  • Dissolve your cornstarch in 2 to 3 tablespoons of water and add to the mix. Whisk together until it's thickened. Salt to taste and set aside. You will need a bit of hot water right before adding the chicken to make it easier to mix.

For the Chicken

  • Chop your chicken in small bite-size bits.
  • Whisk the egg, soy sauce and Chinese wine vinegar and add the chicken to the bowl. Let marinate for 15 to 20 minutes.
  • Once it's done, sprinkle plenty of cornstarch on a tray and press each piece of chicken until completely coated.
  • Heat the oil in a wok or high pan or skillet over high heat and cook the chicken in batches until golden brown (approx. 5 to 7 minutes).
  • Take them off and let them drain over some paper towels to avoid the chicken being too oily.

For The Rice

  • Rinse your rice until water runs clear and add to a pot with the 1 1/2 cup of water. Bring to a boil over high heat.
  • Reduce heat to a minimum, cover, and let the rice cook for 12 to 15 minutes.
  • When ready, fluff with a fork and let it steam covered.

Putting All Together

  • Add some hot water to your lemon sauce to make it softer and toss the chicken in the pan, making sure it's all well coated.
  • Plate your rice first, add the well-coated chicken, and garnish with toasted sesame seeds and spring onions. Add a bit of sriracha or soy sauce too if you feel like it.
Keyword Fakeaway