Rating: 3 stars
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This is an extremely popular dish with many versions. This is my original version. It is easy to prepare. Just remember that the batter should resemble runny pancake batter and that the lemon sauce should have the consistency of maple syrup.


Recipe Summary

20 mins
40 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season chicken with salt and pepper. Roll in flour to coat.

  • Mix 1 cup water, sugar, lemon zest, and juice in a saucepan. Set aside.

  • Mix sweet rice flour with enough cold water to make a runny, pancake-like batter. Add a pinch of salt and pepper.

  • Heat oil in a wok to 400 degrees F (200 degrees C). Dip chicken into the batter. Deep-fry, a few pieces at a time, until light golden brown, 4 to 5 minutes per side. Drain oil and keep chicken warm on a serving platter.

  • Place lemon mixture over medium-low heat. Dissolve cornstarch in 6 tablespoons water and pour into the saucepan. Stir until mixture reaches a syrupy thickness. Add egg yolk; stir quickly until completely combined. Remove from heat.

  • Cut chicken into bite-sized pieces and serve with the lemon sauce. Garnish with lemon slices.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

380 calories; protein 21.3g; carbohydrates 53.8g; fat 11.1g; cholesterol 82.1mg; sodium 435.1mg. Full Nutrition