Egg fried Lemon Chicken on Summer Leaves 

Wed, 13 May 2026

Golden egg-fried chicken glazed in a light citrus lemon sauce, served over crisp summer leaves with fresh spring onion and sesame. A fresh, vibrant dish that’s rich, zesty, and perfect for a warm summer evening. Light enough for sunny nights, but packed with flavour in every bite.  

Ingredients 

4 chicken breasts, sliced thin or flattened

flour for coating

4 eggs, beaten

Oil for shallow pan fry

Salt & black pepper

Lemon Sauce 

Espresso cup of chicken stock

2–3 tbsp fresh lemon juice

1 tsp soy sauce 

1 tsp honey or sugar

Potato starch or cornflour for thickening

To Serve 

Summer salad leaves

Spring onion, sliced

Sesame seeds (optional)

Lemon wedges

Method 

1. Season chicken with salt and pepper. 
2. Coat in flour, then dip into beaten egg. 
3. Heat oil and 1 tbsp butter in a pan over medium heat. 
4. Fry chicken for 3–4 minutes each side until golden and crispy. Remove from pan. 
5. Add remaining butter, chicken stock, lemon juice, soy sauce, and honey to the pan. Simmer for 3–4 minutes. 
6. Return chicken to the pan and coat in the lemon sauce.