Crispy Lemon Chicken with Chilli Rice

Crispy, golden chicken coated in a deliciously zesty lemon sauce, served with fragrant chilli rice for a satisfying combination of fresh, tangy and gently spicy flavours. A vibrant and versatile dish that’s perfect for adding plenty of flavour to any menu.

Cooking Time
25

Portions
2

Ingredients

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g basmati rice
ml water
red chilli, finely chopped
spring onions, finely sliced
g chicken breast or thigh strips
tbsp cornflour
tsp Chinese five spice
tsp sugar
ml soy sauce
g Vegetable oil (for frying)
garlic clove, crushed
Juice of 1/2 lemon
g honey
ml soy sauce
ml cold water (or chicken stock)
tbsp cornflour (mixed with a splash of cold water for your thickener)

1
Step 1
Rinse 130g basmati rice and simmer with 300ml of water for 10-12 minutes. Once cooked, fluff with a fork and mix in the chopped chilli and spring onions.
2
Step 2
Coat the chicken in the cornflour, Chinese five-spice, sugar, and pepper mixture. Fry in hot oil until crispy (6–8 minutes), adding soy sauce near the end.
3
Step 3
In a small bowl, whisk together the water (or chicken stock), soy sauce, lemon juice, lemon zest, honey, garlic, ginger, and your cornflour slurry. Pour the mixture into a frying pan or wok over medium heat. Let it simmer for 3 to 5 minutes, stirring frequently. It may go cloudy at first, but it will quickly reduce into a glossy, sticky glaze.
4
Step 4
Once the sauce reaches your desired sticky consistency, toss your pre-cooked, crispy chicken directly into the pan. Toss for 1–2 minutes until every piece is beautifully coated and serve with the rice.