Spicy Lemon Chicken Recipe

Yield: Serves 4

Total time: 2 hours


  • 1 kg boneless chicken cubes
  • Ginger garlic paste 4 tablespoons
  • Black pepper powder 2 tablespoons
  • Vinegar 2 tablespoon
  • Roasted white sesame seeds 2 tablespoons
  • 1 egg
  • ½ cup corn flour
  • Lemon juice 3 tablespoons
  • Salt to taste
  • Corn starch 2 tablespoons
  • 1 large or 2 small green capsicum, diced
  • 2 onions, diced
  • Grated garlic 2 tablespoons
  • Grated ginger 2 tablespoons
  • 2 green chillies, chopped
  • Chilli flakes 1 tablespoon
  • Tomato ketchup 3 tablespoons
  • Soya sauce 2 tablespoons
  • Chicken stock 2 cups
  • White pepper powder 1teaspoon
  • Sugar 3 tablespoons
  • Lemon rind grated 1 teaspoon
  • Oil for frying and gravy


  • Marinate the chicken in ginger garlic paste, one tablespoon of lemon juice, half of the vinegar, black pepper powder and salt for 2 hours.
  • After 2 hours, add 1 beaten egg, roasted white sesame seeds and ½ a cup of corn flour to the marinade and massage the chicken. Refrigerate for ½ an hour.
  • Deep fry the marinated chicken cubes in vegetable oil.
  • For the gravy, heat oil in a skillet and sauté the grated garlic, grated ginger, onions and green chillies.
  • Sautee the capsicum as well.
  • Add the remaining vinegar, salt, white pepper, sugar, tomato ketchup, soya sauce and chilli flakes.
  • Add the fried chicken and toss everything well.
  • Dissolve the corn starch in the chicken stock and pour it in.
  • After the gravy has thickened, add the remaining lemon juice and the lemon rind through it.
  • Garnish with toasted white sesame seeds.
  • Serve hot with fried rice, herb rice, jasmine rice or plain rice.
  • For the recipe of herb rice, click here.

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