James Martin Lemon Chicken​

James Martin Lemon Chicken is a vibrant, homemade take on the classic Chinese takeaway favorite. Instead of the often cloying, artificial-tasting versions found in restaurants, James’s recipe focuses on a sharp, zesty sauce made from fresh lemon juice and stock, poured over golden, crispy battered chicken strips. It strikes the perfect balance between sweet and sour, with a satisfying crunch that holds up even when coated in the sticky glaze.

Try More Chicken​ Recipes:

• James Martin Spatchcock Chicken
• James Martin Sriracha Chicken Wings
• James Martin Southern Fried Chicken

Why You Will Love This Lemon Chicken​ Recipe:

• The “Real” Lemon Flavor: By using fresh lemon juice and zest rather than concentrates, the sauce has a bright, aromatic kick that cuts through the fried batter.
• The Crunch: The chicken is coated in a light cornflour (cornstarch) and egg batter, which creates a crispy shell that stays crunchy rather than turning into soggy dough.
• Control the Sweetness: Making the sauce from scratch means you can adjust the sugar level to your liking, avoiding that sickly-sweet aftertaste.
• Quick Feast: The chicken cooks in minutes, and the sauce comes together in the same amount of time, making this a 20-minute meal.

James Martin Lemon Chicken Ingredients

The Chicken:

• 2 Chicken Breasts
• 2 Eggs
• 100g Cornflour (Cornstarch)
• Salt & Pepper
• Vegetable Oil

The Sticky Lemon Sauce:

• 2 Lemons: Juice of both, zest of one.
• 300ml Chicken Stock
• 2 tbsp Caster Sugar: (Or honey)
• 1 tbsp Soy Sauce
• 1 tsp Fresh Ginger
• 1 tbsp Cornflour

Garnish:

• Spring Onions
• Sesame Seeds
• Lemon Slices

How To Make James Martin Lemon Chicken

1. Prep the Chicken: Season the cornflour with salt and pepper on a plate. Dip the chicken strips first into the beaten egg, and then roll them in the seasoned cornflour until fully coated. Shake off any excess.
2. Fry the Chicken: Heat about 1 inch of vegetable oil in a wok or deep skillet. When the oil is hot (test with a small piece of bread; it should sizzle instantly), add the chicken in batches. Fry for 3–4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.
3. Start the Sauce: While the chicken drains, pour the chicken stock, lemon juice, soy sauce, sugar, and grated ginger into a saucepan. Bring to a boil.
4. Thicken: Reduce the heat to a simmer. Pour in the cornflour slurry (cornflour mixed with water) while whisking constantly. Cook for 2 minutes until the sauce turns glossy and thick enough to coat the back of a spoon.
5. Combine: You have two options: either toss the crispy chicken into the sauce to coat it heavily, or (to keep it crispier) arrange the chicken on a serving platter and pour the sticky sauce over the top.
6. Serve: Garnish immediately with the lemon zest, spring onions, sesame seeds, and fresh lemon slices.

Recipe Tips

• The Double Dip: For an extra thick and crunchy crust, dip the chicken in egg, then flour, then back in the egg and flour again.
• Don’t Overcrowd: When frying, give the chicken strips plenty of space. If you crowd the pan, the oil temperature drops and the chicken will boil in its own juices rather than frying crisp.
• Sauce Consistency: If the sauce becomes too thick (like jelly), add a splash more stock or water to loosen it up. It should be pourable but sticky.
• Vegetarian Swap: This batter and sauce work incredibly well with chunks of firm tofu or cauliflower florets.

What To Serve With Lemon Chicken?

This zesty, sticky Lemon Chicken pairs perfectly with neutral or fresh sides that balance the intense sauce. Steamed jasmine rice or egg fried rice are the best choices to soak up the sweet and sour glaze. For a fresh crunch to cut through the fried texture, serve it alongside stir-fried bok choy, broccoli, or sugar snap peas tossed with garlic. A basket of crispy prawn crackers makes for a fun, authentic “fakeaway” addition.

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How To Store Leftovers Lemon Chicken?

• Separate is Best: If you haven’t combined everything yet, store the crispy chicken and the lemon sauce in separate containers. This is the only way to ensure the chicken stays crispy when you eat it later.
• Refrigerator: If the chicken is already coated in sauce, place it in an airtight container. It will keep for 3 to 4 days. Note that the batter will soften significantly as it absorbs the liquid.
• Freezer: You can freeze the coated chicken, though the texture will be softer upon thawing. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

How To Reheat Leftovers Lemon Chicken?

• Oven (Best Result): Spread the Lemon Chicken on a baking sheet. Heat at 350°F (175°C) for 10–15 minutes. This warms it through evenly and helps the breading regain a little texture despite the sauce.
• Stovetop: Place the chicken and sauce in a non-stick pan over medium heat. Add a tiny splash of water or stock to loosen the sticky glaze and simmer until piping hot.
• Microwave: Heat in 1-minute intervals. The batter will be soft rather than crispy, but it is the fastest option for a quick lunch.

FAQs

More Chicken Recipes:

• James Martin’s Slow Cooker Chicken Chasseur
• James Martin Chicken Bonne Femme
• James Martin Butter Chicken

Lemon Chicken Nutrition Facts

• Calories: ~580 kcal
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 145mg
• Sodium: 950mg
• Total Carbohydrate: 45g
• Protein: 48g

James Martin Lemon Chicken​

Recipe by Ella ThompsonCourse: Main, Lunch, DinnerCuisine: Chinese, BritishDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

580

kcal

James Martin Lemon Chicken features crispy, cornflour-dusted chicken strips drenched in a glossy, homemade sauce made from fresh lemon juice, ginger, and chicken stock.

Ingredients

• The Chicken:

• 2 Chicken Breasts

• 2 Eggs

• 100g Cornflour (Cornstarch)

• Salt & Pepper

• Vegetable Oil

• The Sticky Lemon Sauce:

• 2 Lemons: Juice of both, zest of one.

• 300ml Chicken Stock

• 2 tbsp Caster Sugar: (Or honey)

• 1 tbsp Soy Sauce

• 1 tsp Fresh Ginger

• 1 tbsp Cornflour

• Garnish:

• Spring Onions

• Sesame Seeds

• Lemon Slices

Directions

• Prep the Chicken: Season the cornflour with salt and pepper on a plate. Dip the chicken strips first into the beaten egg, and then roll them in the seasoned cornflour until fully coated. Shake off any excess.
• Fry the Chicken: Heat about 1 inch of vegetable oil in a wok or deep skillet. When the oil is hot (test with a small piece of bread; it should sizzle instantly), add the chicken in batches. Fry for 3–4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.
• Start the Sauce: While the chicken drains, pour the chicken stock, lemon juice, soy sauce, sugar, and grated ginger into a saucepan. Bring to a boil.
• Thicken: Reduce the heat to a simmer. Pour in the cornflour slurry (cornflour mixed with water) while whisking constantly. Cook for 2 minutes until the sauce turns glossy and thick enough to coat the back of a spoon.
• 
  Combine: You have two options: either toss the crispy chicken into the sauce to coat it heavily, or (to keep it crispier) arrange the chicken on a serving platter and pour the sticky sauce over the top.
  
• Serve: Garnish immediately with the lemon zest, spring onions, sesame seeds, and fresh lemon slices.

Notes

• The Double Dip: For an extra thick and crunchy crust, dip the chicken in egg, then flour, then back in the egg and flour again.
  Don’t Overcrowd: When frying, give the chicken strips plenty of space. If you crowd the pan, the oil temperature drops and the chicken will boil in its own juices rather than frying crisp.
  Sauce Consistency: If the sauce becomes too thick (like jelly), add a splash more stock or water to loosen it up. It should be pourable but sticky.
  Vegetarian Swap: This batter and sauce work incredibly well with chunks of firm tofu or cauliflower florets.