Fried Chicken in Honey Lemon Sauce

By Bigboyrecipe

Number of servings


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


  • 1.5 Sunkist® lemons, juiced and zested
  • 3 tablespoons granulated sugar
  • 0.25 teaspoon salt
  • 100 ml warm water
  • 1 teaspoon custard powder
  • 1 tablespoon hot water


Preparation: 25 minutes

Cooking: 15 minutes


  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.