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Lemon Chicken with Longan Recipe


  • 1 double Chicken Breast fillet
  • 1/4 cup Cornflour mixed with 1/4 cup Tapioca Flour
  • Spring Onions (sliced diagonally for garnish)
  • Red Chillies (sliced for garnish)

For the Marinade:

  • 1/2 tsp of Salt
  • 1 tsp of Caster Sugar
  • 1/2 tsp of Sesame Oil
  • 1 tsp of Shaoxing Wine (available at most Asian groceries)

For the Lemon Sauce:

  • Juice from 1 Lemon & 1 tsp of finely grated Lemon zest
  • 180 ml of Chicken Stock
  • 20 ml of White Vinegar
  • 1 Tbsp of Sweet Sherry
  • 2 Tbsp of Caster Sugar
  • 1 tsp of Worcestershire Sauce
  • 1 Tbsp of Longan Syrup (from canned Longan)
  • 8-10 Longans (canned Longans are available at most Asian groceries)
  • Slurry (mix 1/2 Tbsp of Cornflour with 2 Tbsp of cold Water)


  • Slice double breast fillet in half and marinate with salt, caster sugar, sesame oil and Shaoxing wine. Place in refrigerator for 4-5 hours or overnight.
  • Take both marinated fillets out and let stand till it reaches room temperature.
  • Dust fillets with the mixture of Cornflour and Tapioca Flour. Fry each side for about 3-5 minutes (depending on the thickness and size of the fillets) until golden brown.
  • Drain on wire rack and let them rest while you prepare the lemon sauce.
  • Combine lemon juice, lemon zest, chicken stock, white vinegar, sweet sherry, caster sugar, Worcestershire sauce and longan syrup in a saucepan and heat over low heat till sugar dissolves.
  • Taste sauce and adjust accordingly (more sugar if you prefer it sweeter or lemon juice if you prefer it zing-ier).
  • Add in slurry and stir for another 1-2 minutes until the sauce thickens. Add in longans and turn heat off. Set sauce aside.
  • Slice chicken into strips and arrange on plate. Pour sauce over and garnish with sliced spring onions and chillies.