Mains

Sticky Lemon Chicken (or Tofu)

Crispy fried chicken (or plant-based alternative) coated in a sweet, sour, and sticky lemon sauce, perfect for a quick Asian-inspired meal.

Prep: 5 minutes (plus 30 minutes chilling) Cook: 10-15 minutes Servings: 2
Main Course Poultry Asian Quick
Sticky Lemon Chicken (or Tofu)

Preparation Steps

1
  • Lemon juice of 1 lemon
  • Lemon zest of half a lemon
  • 1 cube of bouillon (chicken or vegetable)
  • 2 tbsp of cornstarch
  • 2 tbsp honey
  • 2.5 tbsp brown sugar
  • 1 cm ginger, peeled
  • 2 cups water
Set aside 1-2 slices of lemon for decoration. Combine the remaining sauce ingredients (lemon juice, zest, bouillon, cornstarch, honey, brown sugar, ginger, and water) and bring to a boil. Immediately reduce the heat and let it simmer until the sauce thickens. Keep the sauce warm at low heat.
2
  • 2 chicken breasts/soybean cutlets/tofu (~250g)
  • 1 dash Sriracha chili sauce
  • Salt and pepper to taste
Cut the chicken/cutlets/tofu into bite-sized pieces. Mix the pieces together with a dash of Sriracha and season with salt and pepper using your hand (gloves recommended).
3
  • 1 cup cornstarch
  • ½ tbsp baking soda
Add the cornstarch and baking soda to the seasoned protein and mix well until all pieces are completely coated. Add some water if necessary to create a slightly doughy, wet coating texture. Let the coated pieces rest in the fridge for 30 minutes.
4
In a large pan, heat enough oil that it covers the bottom. Fry the coated pieces at medium-high heat until golden and cooked through. Remove the pieces from the pan once done and place them on a grid to avoid transferring too much oil.
5
Serve the fried chicken/tofu on a plate, pour the warm lemon sauce over the top, and decorate with the reserved lemon slices.