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Honey and Lemon Chicken SERVES : 2 | PREPARATION TIME 10 MINUTES | COOKING TIME 10 MINUTES 

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Honey and Lemon Chicken

ABOUT THE RECIPE 

A firm favourite in Poppa Wan's Cantonese restaurant, delicate battered crispy chicken served on a bed of pineapple and drenched in a sweet yet tangy lemon sauce. 

METHOD 

Heat oil on medium heat. 
 
Place chicken in a zip-lock bag and seal. Using a rolling pin gentle tenderise the chicken breasts. Remove from bag and cover in corn flour and bang off the excess, now dip in the beaten egg and then back into the cornflour. 
 
Gently lower into the hot oil and fry for 3 minutes on each side. Keep turning browning evenly on all sides. Remove and place on kitchen roll to rest. 
 
Add lemon cordial and honey to a saucepan and gently bring to the boil, add the cornflour and water solution (make sure this is well mixed before adding) a little at a time to thicken the sauce. 
 
Slice chicken into slithers (bite-size pieces). 
 
Place drained pineapple on to the centre of a plate and carefully place the sliced chicken over the top, pour over sauce and serve immediately. 

INGREDIENTS 

2 large chicken breasts 
1 egg (beaten) 
Cornflour 
1/3 cup lemon cordial 
3tbsp honey 
1/2 tin pineapple chunks (drained) 
2tbsp cornflour and1 tbsp water (mixed, used to thicken sauce) 
vegetable oil (frying) 
lemon to garnish 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Honey and Lemon Chicken

ABOUT THE RECIPE 

A firm favourite in Poppa Wan's Cantonese restaurant, delicate battered crispy chicken served on a bed of pineapple and drenched in a sweet yet tangy lemon sauce. 

METHOD 

Heat oil on medium heat. 
 
Place chicken in a zip-lock bag and seal. Using a rolling pin gentle tenderise the chicken breasts. Remove from bag and cover in corn flour and bang off the excess, now dip in the beaten egg and then back into the cornflour. 
 
Gently lower into the hot oil and fry for 3 minutes on each side. Keep turning browning evenly on all sides. Remove and place on kitchen roll to rest. 
 
Add lemon cordial and honey to a saucepan and gently bring to the boil, add the cornflour and water solution (make sure this is well mixed before adding) a little at a time to thicken the sauce. 
 
Slice chicken into slithers (bite-size pieces). 
 
Place drained pineapple on to the centre of a plate and carefully place the sliced chicken over the top, pour over sauce and serve immediately. 

INGREDIENTS 

2 large chicken breasts 
1 egg (beaten) 
Cornflour 
1/3 cup lemon cordial 
3tbsp honey 
1/2 tin pineapple chunks (drained) 
2tbsp cornflour and1 tbsp water (mixed, used to thicken sauce) 
vegetable oil (frying) 
lemon to garnish 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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