Chinese Lemon VegChicken

20140405-1757-Lemon Chicken-00004


Another great recipe from Wei-Chuan’s Chinese Style Szechwan Style cookbook, adapted for our vegetarian diet. We were test trying a new vegchicken recipe, so the chicken in the picture is a little darker than the recipe will produce.


  • 1.5 lbs vegan chicken, torn apart into 1 inch pieces with a fork
  • 1T lemon peel, freshly zested
  • 2 c vegetable oil


  • 1 egg
  • 5 T corn starch
  • 2 T all purpose flour
  • 1.5 t soy sauce
  • 1 t rice wine
  • 1/4 t salt
  • 1/4 t black pepper


  • 1 T water
  • 1 T soy sauce
  • 1/2 T rice wine
  • 1/2 T corn starch
  • 1 t sesame oil
  • 1/4 t black pepper


Mix the Sauce ingredients in a small sauce pan.  Heat the sauce on medium heat, stirring constantly, until the sauce boils.  Turn off the heat and set aside.

Mix the Batter ingredients in a large bowl. Add all chicken pieces at the same time into the bowl and toss to coat.

Heat the vegetable oil in a wok or deep fryer. Drop the coated chicken pieces in the wok/deep fryer and cook until golden brown.  Separate the pieces after they are dropped in, so they don’t stick together.  Drain.  Pour the boiled Sauce on top of the deep fried chicken pieces.  Sprinkle the lemon peel on top and mix to coat evenly.  Serve.


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