Fried Chicken in Honey Lemon Sauce


2 chicken steaks
1 egg 
100 g tapioca starch
1/2 teaspoons salt
1/3 teaspoons ground pepper
2 teaspoons Shao Xing rice wine
2 teaspoons cooking oil
1 teaspoon tapioca starch


1 1/2 Sunkist® lemons, juiced and zested
3 tablespoons granulated sugar 

1/4 teaspoon salt

100 ml warm water 

1 teaspoon custard powder
1 tablespoon hot water


  1. Thaw the chicken steaks. Then even out the thickness of the steak by cutting the thick part. Thinner chicken steaks can better absorb the marinade and reduce cooking time.
  2. Add chicken steaks to the marinade and allow to marinate for 15 minutes.
  3. Zest and juice Sunkist® lemons. Set aside.
  4. Add eggs to chicken steaks and mix well. Dredge the chicken steaks in tapioca starch until both sides are fully covered.
  5. Preheat the skillet with cooking oil. Pan-fry the chicken steaks over medium-low heat for 4 to 5 minutes each side until golden brown.
  6. In a pan, add lemon juice, granulated sugar, salt and warm water, and bring to a boil.
  7. Add custard powder and water, and stir well. Cook until sauce is thickened, then remove from heat.
  8. Slice the chicken steaks and top with honey lemon sauce.
Fried Chicken in Honey Lemon Sauce_1

ACCREDITATION: By Bigboyrecipe