Why You’ll Love This Recipe
This crispy, sticky lemon chicken is the ultimate healthy fakeaway — no deep frying, no additives, and heaps lighter than your typical takeaway. It’s packed with zesty flavour and comes together in under 25 minutes using pantry staples.
It’s the perfect swap if you’re trying to eat well without giving up your favourite foods. Plus, it’s budget-friendly and ideal for busy weeknights.
This recipe came about one Friday night when I really wanted a takeaway, but didn’t want the oil crash after. I threw together a few basics — cornflour, lemon, honey, and soy — and it totally hit the spot.
My whole family loves this, and it’s now a regular on our fakeaway night menu.
Takeaway Swaps That Save You Calories (And Money!)
Swapping just one takeaway per week for a recipe like this can save you:
- 300–500 calories (compared to a restaurant fried version)
- £10–£15 a week (or more if you add sides/delivery)
- A ton of bloat and hidden oils
You’ll still get that crispy, sticky, saucy texture — just made better.
Favourite Tools & Ingredients
Non-stick frying pan – great for crisping the chicken with minimal oil
Cornflour – gives the chicken its crispy coating
Pure sesame oil – rich flavour and high heat tolerance
Low-sodium soy sauce – keeps it light on salt
Jasmine rice or wholewheat noodles – perfect pairing
Nutrition & Wellness Benefits
This dish is lower in fat and calories than takeaway versions, but still high in protein and full of flavour.
- Chicken breast: Lean protein to support muscle and satiety
- Lemon juice: High in vitamin C and great for digestion
- Honey: Natural sweetener to balance the sharp citrus
- Cornflour: Lighter alternative to heavy batter
- Sesame oil: Small amount of healthy fat with lots of flavour
Ingredients
- 2 chicken breasts diced
- 2 –3 tbsp cornflour
- 3 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp honey
- Juice of 2 lemons
- Salt & pepper to taste
- Fresh spring onion sliced
- Optional: sesame seeds for garnish
Instructions
- Cube your chicken breast and toss it in cornflour, salt, and pepper until evenly coated.
- Heat sesame oil in a large non-stick pan over medium heat. Fry the chicken for 5–6 minutes per side until golden and crispy. You may need to do this in batches.
- Mix the lemon juice, soy sauce, and honey in a small bowl. Once the chicken is crisp, pour the sauce over the chicken. Let it bubble and thicken for 1–2 minutes until sticky.
- Top with freshly sliced spring onions and sesame seeds (if using). Serve hot with rice or noodles and your favourite green veg.
Notes
- Serve over jasmine rice, brown rice or wholewheat noodles
- Pair with steamed broccoli, pak choi or sugar snap peas
- Add fresh chilli flakes for a spicy kick!
Nutrition
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