The Baon Chronicles: Sugar-free Lemon Chicken



Filipino noun
1. Provisions
2. Packed lunch or snack
I saw this recipe on (, which is apt for the upcoming Chinese New Year.  The recipe makes use of chicken breast, which is ideal for the figure conscious and the New Year “resolutioners” (how are you guys holding up?).  But then again, it involves deep frying. Just be lenient with yourself, it’s a holiday anyway 😀
I tweaked the recipe a little and made a “less guilty” version by substituting honey and sugar with stevia powder. (Side story: Ever since my mother was diagnosed with Type 2 diabetes, I became more cautious about my sugar intake)
Ingredients for the Chicken
    • 500g chicken breast fillet, cut into chunks
    • Canola Oil for frying
Ingredients for the Marinade
  • 1 tsp salt
  • 1 tsp soy sauce
  • 1 pc egg
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
Ingredients for the Lemon Sauce
  • 1/4 cup lemon juice
  • 3/4 cup water
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 1/4 cup Stevia powder
  • 2 thin slices of lemon (for garnish, optional)
  1. Marinate the chicken and the other ingredients for at least 20 minutes.
  2. In a saucepan on medium heat, combine all ingredients for lemon sauce. Whisk continuously until the liquid boils.
  3. Allow to boil for 1 minute before turning off the fire. Set the sauce aside to cool.
  4. Deep fry marinated chicken pieces for 3-4 minutes or until it’s cooked thoroughly and has turned a light golden brown. Drain the chicken pieces on paper towels.
  5. In another pan, heat some of the lemon sauce on medium heat and toss in the fried chicken. Coat the meat well and allow the sauce to slightly thicken some more.
  6. Serve.  Perfect with steaming white rice.

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