Dish of the Week – Lemon Chicken by Chef Tapas

Hello Foodies and Buddies,

We are back in this New Year with a dish that can be relished by all Chicken lovers – Lemon Chicken by Chef Tapas. It’s a Chinese chicken starter with an irresistibly sticky, sweet and sour sauce.


Chef Tapas mentions that the first time he prepared the dish, it tasted so delicious that he remembers the first bite even today. 😀 It is his go-to dish every weekend.

It a self-taught dish that he tried as a variation of Chilly Chicken. The biggest challenge with the dish according to him is cutting the chicken tenders and frying them perfectly so that it doesn’t turn out hard or chewy.


PREP: 30 Mins
COOK: 10 Mins
TOTAL: 40 Mins
SERVES: 2 People


For Chicken:

  • 250 gms of boneless chicken cut into 1-inch pieces

  • 1 large egg

  • 2 tablespoons soy sauce

  • 1 tablespoon curd

  • 3 tablespoons water

  • 1 tablespoon salt

  • Oil for frying

For Sauce:

  • 2 tablespoons oil

  • 2 tablespoons ginger garlic paste

  • 1/2 cup chicken stock or broth

  • 2 tablespoons soy sauce

  • 2 tablespoons Red chili sauce

  • Juice of 1 lemon (about 3-4 tablespoons)

  • 1 tablespoon sugar

  • Black pepper powder

  • Salt to taste

  • 1 cup Capsicums cubes (Green & Red)

  • 1 cup Onion petals

  • Thinly sliced green chilies

  • Thinly sliced spring onions (Green to garnish & White for cooking)


For the Chicken:

1st round of marinate –  Cut boneless chicken into 1-inch pieces (against the grain). Take a large shallow bowl add curd, salt & water (1:3) ration. Add chicken cubes, mix well and allow to marinate for 20 minutes (max 2 hrs), covered.

2nd round of marinate – Drain excess water, whisk egg white, soy sauce, Maida (all-purpose flour) & Corn starch. Add in chicken, mix well so that chicken pieces coat evenly. Allow to marinate for 10 minutes.

Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot, fry chicken in batches in a single layer for about 5-6 minutes, turning halfway during cooking, until golden and cooked through.

Drain on a plate lined with a paper towel. Discard the oil and wipe wok/pan over with a paper towel.

For the sauce:

In the same wok, pan or skillet heat 2 tablespoons oil over medium-high heat. Sauté the onions, capsicum, green chili,  garlic & ginger paste until fragrant (about 30 seconds).  Add stock, soy sauce, red chili sauce, sugar. Whisk, bring to a simmer until the sugar dissolves and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes). Flame off, add in the lemon juice.

Garnish with spring onions(green) and serve.  🙂


Chef Tapas is looking forward to making many mouth-watering dishes famous on FoodyBuddy, such as Pav Bhaji, Noodles, Veg Ball Manchurian, etc. He also expressed his gratitude to the FoodyBuddy team for immense support towards home chefs like him.

We are glad to have great Chefs like you on board, Tapas and we wish you good luck on your journey ahead. Keep Rocking!

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