Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 400g fresh corn-fed chicken fillet

  • 1 egg, beaten

  • Salt and white pepper to taste

  • 1 tbsp water

  • 1 tbsp egg white

  • 2 tsp light soya sauce

  • 1 lemon, juice and zest

  • ¼ cup rock sugar, crushed

  • 2 tbsp organic honey

  • 1 cup chicken stock

  • ½ cup corn starch

  • 2 tbsp cooking oil

  • 3 shallots, sliced

  • ½ tsp sesame oil to finish

  • Sauce Base

  • 1 tbsp water

  • 1 tsp cornstarch

  • 1 tsp lemon liquor (optional)


  • 1.

    Remove skin and tendons from fillet.

  • 2.

    Carve grooves on the fillet about 2mm wide, in criss-cross pattern.

  • 3.

    Turn over the fillet and repeat the process on other side.

  • 4.

    Pound with a pestle to tenderise and flatten.

  • 5.

    Slice into smaller pieces, each piece about 3cm square.

  • Marinade:

  • 1.

    Place chicken pieces in large bowl.

  • 2.

    Add the 1 tbsp water and leave for 20 minutes.

  • 3.

    Add egg white and light soya sauce and mix thoroughly.

  • 4.

    Add the beaten egg.

  • 5.

    Coat the fillets evenly with the cornstarch.

  • Slow Frying:

  • 1.

    Heat 1 tbsp of the cooking oil in a heavy saucepan, medium high heat.

  • 2.

    Lay chicken fillets in the pan, lower heat and fry on one side until golden, about 5 minutes.

  • 3.

    Add the remaining 1 tbsp oil, flip over and fry the other side until thoroughly cooked and golden.

  • Lemon Sauce:

  • 1.

    Using the same oil in the pan, fry shallots slowly until translucent.

  • 2.

    Add chicken stock and lemon juice and bring to boil. Add salt, pepper and organic honey.

  • 3.

    Add cornstarch sauce base and stir until thickened.

  • 4.

    Return golden chicken fillets to pan for a minute. Switch off heat, add lemon zest and sesame oil. Serve hot.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 248kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 9g
  • Carbohydrate 30g
  • Sugar 26g
  • Sodium 324mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Charlie15Report
Margaret: I congratulate you on your recipes and their pure understated presentation.

Your food looks fresh enough to reach out and take a piece.

The lemon chicken looks marvellous and I will be trying it for supper.

I live in Canada and simply hate the chinese/american food.

Almost everything is breaded, and like all things north american, tastes like fast food.

I love the fresh taste of authentic oriental cooking.

Thank you for sharing your recipes and I hope their are many more to come.