Gok's lemon chicken

Gok's back proving to Holly and Phillip again just how easy it is to become a master of Chinese cooking. He's doing his easy lemon chicken which has a surprising store cupboard secret ingredient - lemon squash! 

Serves: 2 - 3


2 chicken breasts, bashed and cut into 4cm cubes

1 egg, beaten

½ tsp salt

1 cup of cornflour

Groundnut oil, for frying

120ml lemon cordial, NOT sugar free (we used Teisseire Citron Le Sirop)

finely grated zest of ½ lemon 

3 tbsp runny honey

1 tbsp custard powder, mixed with 1 tbsp water to make a thick paste

227g tin of pineapple cubes, drained

1 tbsp toasted sesame seeds

Cooked white rice, to serve

½ lemon cut into slices to garnish 


1. Coat the chicken in the egg and then into the salted cornflour. Brush off any excess.

2. Heat about 1cm of oil in a large deep pan. Shallow fry the chicken, turning regularly, for 6 - 7 minutes, or until crisp and golden brown and cooked through

If you wish to deep fry the chicken, fill a large deep pan one-third full with oil and heat to 170C. Carefully add the chicken pieces and deep fry for about 6 - 7 minutes, or until cooked through and golden brown. Set aside on kitchen paper. 

3. Add the lemon cordial, lemon zest and honey to a wok and bring to a slow boil. Add the custard powder paste a small piece at a time until you have the desired thickness.

4. Next, add the chicken and pineapple chunks to the sauce and coat well

5. Lastly, stir in the toasted sesame seeds. Serve with rice, and cover in lemon slices. Enjoy!