Chinese lemon chicken recipe

Tasty lemon chicken made just like a Chinese restaurant is one of the easiest ways to whip up a family meal that everyone will eat, without having to hit the local takeway. This version of Chinese lemon chicken is sweet and flavoursome.


1 cup fine breadcrumbs

3 tablespoons grapeseed or vegetable oil

5 free-range chicken breasts (about 800g), trimmed of excess fat, sliced diagonally

1 teaspoon white vinegar

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1 tablespoon plain flour

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1 cup chicken stock

200g lemon curd, such as Yakandandah brand

1 tablespoon fresh lemon juice



Place the breadcrumbs in a bowl, and roll all the chicken pieces in the crumbs setting aside on a plate.

Bring a large frying pan to medium heat, and add 2 tablespoons oil. Fry the chicken in batches until golden and cooked through, replenishing the oil when it is needed. Place cooked pieces back onto the plate.

Deglaze the pan with the vinegar, scraping up all the cooked chicken bits, and allowing the vinegar to cook off.

Add the flour and stir through to make a paste. Whisk in the stock, curd and juice until smooth. Allow to simmer for 5 minutes until thickened.

Add the chicken pieces back to the pan and stir together.

Serve immediately with rice, or inside a fresh roll with butter, lettuce and tomato

Coca-Cola chicken stir fry recipe

Coca-Cola chicken stir fry recipe

This Coca-Cola chicken stir fry is fast, easy and convenient to get on the table. It uses thin chicken strips with fast cooking frozen vegetables for a 20 minute meal.

Instead of traditional Asian sweeteners like palm or brown sugar it uses cola to sweeten the sauce.


3 tbsp peanut oil

2 small (1kg) chicken breast, sliced into thin strips

3 tbsp chilli and garlic stir fry paste

1 pkt (850g) frozen Chinese stir fry vegetable mix

3 tbsp soy sauce

1 lime, juice only

1 cup (250ml) Coca-Cola

2 tbsp cornflour

1/4 cup (60ml) water


Step 1. Prepare and measure out all ingredients.

Step 2. Heat the peanut oil in a wok until very hot and brown the chicken in small batches. Remove from heat and set aside.

Step 3. Reheat wok and add chilli and garlic paste to the pan, frying for 1 minute. Add frozen vegetables and continue to stir to coat.

Step 4. Pour in soy sauce, lime juice and Coca-Cola. Bring to the boil and simmer for 3-4 minutes or until the cola reduces by a third. Return the chicken to the pan. Dissolve the cornflour in the water and pour over chicken and vegetables. Bring to the boil and simmer until the sauce is thickened. Remove from heat and serve with rice or noodles.

hand-made Chinese noodles

In China, noodles have a history of about 4,000 years and are one of the most important staples, especially in northern China.

Although many more kinds of noodles appear as time passes, hand-made noodles prevail, because they are so easily made and can be cooked into various dishes.

One can boil them and then add in different sauces; minced pork for noodles with minced pork, tomato and egg sauce for tomato and egg noodles, etc., and one can also steam and then fry them with different vegetables and meat to make delicious Chow Mein (stir-fried noodles).

Lastly, hand-made noodles are suitable for everyone, including the elderly and children.


The main ingredient of hand-made noodles is wheat flour. One can also add a little salt and an egg to make the noodles shinier and chewier.


  Step 1: Put the flour into a basin and, while stirring, pour in some cold water. The flour-to-water ratio is about 10:4.5. One can add more water to get softer noodles or less water to get tougher noodles although soft noodles are generally considered more suitable for the elderly and children. Salt and a beaten egg are added and stirred in thoroughly. Then knead the combined flour mixture into a dough.

  Step 2: Take the dough out of the basin and knead again thoroughly. To get chewy noodles, one should knead the dough for a comparatively longer time until its surface is very smooth and there are a few or no air bubbles inside. Wrap the dough in cling film and let it rest for about 30 minutes.

  Step 3: Knead the dough thoroughly again and shape it into a ball. Dust some flour on a cutting board and flatten out the ball of dough. Keep flattening the dough with a rolling-pin. Then wrap the rolling-pin with the dough and roll to make the dough thinner. After a while, unwrap the rolling-pin and dust some flour on the dough. Then wrap the rolling-pin again from the other direction and continue rolling. Keep doing this for more times in all directions until a thin circle of dough has been made. The dough should be about 1mm thick. One can roll more times to make it thinner or fewer times to make it thicker. The elderly and children may prefer thinner noodles.

  Step 4: Dust flour onto the sheet of dough and fold it into multiple layers. Cut the layers into thin strips. The width of the strips is based on one’s preference. Dust some flour on the strips and loosen them.

To cook: Noodles are best cooked in a steamer. Fill the steamer pot 1/4 full of water. Grease the steamer basket with a thin layer of oil to prevent the noodles from sticking. Place the steamer basket in the pot, add noodles, cover and steam for 2-3 minutes. Take the noodles out and put into a bowl, add some cooking oil and stir it well with chopsticks. Return noodles to steamer and stream for another 2-3 minutes.

Peking duck

Learn how to prepare a crispy Chinese delight: a classic peking duck recipe, served on thin pancakes made from scratch


Duck: 1, oven-ready, approx 2.5 kg

Ginger: 1 thumb size piece, fresh, peeled and grated

Five spice powder 15 ml

Salt 30 ml

Flour 140g

Salt 2.5ml

Water 125 ml, boiling

Sesame oil 30ml

To serve

4 Scallion

90ml Hoisin sauce



Heat the oven to 170°C (150°C fan) 325F, gas 3.

Run the grated ginger around the cavity of the duck and rub inside and out with the salt.

Sprinkle the outside of the bird with the five-spice powder.

Put the duck on a rack in a deep roasting pan and roast in the oven for 1 1/2 hours.

Drain off the fat every half an hour or so, then turn up the oven to 200°C (180°C fan) 400F, gas 6 for about 20 minutes until the skin is brown and crispy.


Put the flour and salt into a bowl and stir in the boiling water.

When it’s cool enough to handle, knead on a floured board for about 10 minutes until you have a silky dough, then cover with a clean tea towel and rest for 30 minutes.

Knead the dough again for 5 minutes, roll into a sausage shape and cut into about 12 pieces.

Dip each piece in a little sesame oil and roll into circles about 10 cm diameter.

Brush a frying pan with the remaining sesame oil and heat.

Fry the pancakes in batches until just starting to take colour, stack between sheets of kitchen parchment and cover with a clean tea towel to keep warm.

To serve
Shred the meat from the duck carcass.
Spread a little hoisin sauce on each pancake, add some duck and sprinkle with the shredded spring onions.

Asian Pepper Steak 

Asian Pepper Steak

Cooking Time: 8 min

What You’ll Need

1/2 cup ready-to-use beef broth

3 tablespoons soy sauce

1 tablespoon cornstarch

1 teaspoon ground ginger

2 tablespoons vegetable oil

1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips

1 medium-sized red bell pepper, cut into 1/4-inch strips (see Options)

1/4 pound fresh mushrooms, sliced

3 scallions (green onions), sliced

1 garlic clove, minced

What To Do:

In a small bowl, combine broth, soy sauce, cornstarch, and ginger; mix well and set aside.

In a large skillet, heat oil over medium-high heat and sauté beef 2 to 3 minutes, or until browned.

Add bell pepper, mushrooms, scallions, and garlic, and cook 4 to 5 minutes, or until vegetables are tender.

Add broth mixture to skillet and cook 2 to 3 minutes, or until sauce thickens.


Red or green, even yellow, orange or purple bell peppers will do the trick here. You might have a different color on hand every time you make this, and it’s okay to use whatever you’ve got!

Orange Duck

Orange Duck

It’s got a great citrus flavor…with a little kick.

Cooking Time: 1 hr 35 min

What You’ll Need

1 5- to 6-pound duck, cut in half (see Tip)

1 tablespoon plus 1 teaspoon salt, divided

1 teaspoon black pepper

1 jar (12 ounces) orange marmalade

1 can (11 ounces) mandarin oranges, drained

1/8 teaspoon ground red pepper

What To Do:

Preheat the oven to 450 degree F.

Season the duck on both sides, sprinkling evenly with 1 tablespoon salt and the pepper. Place on a rack in a roasting pan and prick the skin all over with a fork. Roast for 45 minutes.

Meanwhile, in a medium bowl, combine the marmalade, the remaining 1 teaspoon salt, the mandarin oranges, and ground red pepper; mix well, and reserve all but 1/2 cup of the mixture. Remove the duck from the oven and spread the remaining 1/2 cup marmalade mixture over it.

Reduce the oven temperature to 325 degree F. and roast the duck for about 1 hour, or until the juices run clear and a meat thermometer inserted in the center reads 165 degree F. Serve the duck topped with the reserved sauce.