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Chinese Lemon "Chicken"

Chinese Lemon "Chicken"
Chinese Lemon "Chicken"

This dish was an absolute doddle to throw together, and trust us, it is as good as (if not better than) ANY takeaway lemon chicken. If you don’t believe us, make it yourself!


Before you start

2 x Metal mixing bowl | Large pan with 250 ml of oil on a medium heat | thermometer | sieve | kitchen paper | microwave | frying pan


  • 250g vegan chicken
  • 2 tbsp soy sauce
  • 1 tbsp water
  • 1 clove garlic
  • 2 inches ginger
  • 1 pinch of chilli flakes
  • 30g cornstarch
  • 30g flour
  • 250ml vegetable oil

For the sauce

  • 45g agave syrup (or maple)
  • 1 lemon (juice and zest)
  • 45ml water
  • 1 tbsp cornstarch

To serve

  • 1 bag microwavable basmati rice
  • 2 spring onions
  • 1 tbsp sesame seeds
  • 4 slices lemon


  1. 1.

    Prepare the ingredients | Cut the vegan chicken into bitesize nuggets | Peel and grate the garlic and ginger | Zest the lemon | Slice the spring onions

  2. 2.

    Make the marinade | Add the soy sauce, water, garlic, ginger and chilli flakes in a bowl and stir to combine | Add the vegan chicken pieces to the bowl, stir to coat and cover and set to one side

  3. 3.

    Make the sauce | Mix the water with the cornstarch in a small bowl | Add the agave syrup, lemon zest, lemon juice to a small pan and bring to a gentle simmer | Add the cornstarch and water mix to the pan and stir to combine | Turn the heat right down

  4. 4.

    Coat the vegan chicken | Add the cornstarch and flour to a bowl and stir to combine | Transfer the vegan chicken pieces to the bowl and toss to coat in the flour

  5. 5.

    Cook the vegan chicken nuggets | Heat the oil in a wok to 180*C | Fry the vegan chicken pieces in the wok in batches until they’re crispy and golden | Transfer the vegan chicken pieces to a plate covered with kitchen paper to soak up any excess grease

  6. 6.

    Prepare the rice | Cook the rice according to package instructions and spoon into serving bowls

  7. 7.

    Finish the lemon chicken and serve | Toss the crispy vegan chicken pieces in the sticky lemon sauce to coat | Transfer the lemon chicken to the serving bowls, garnish with spring onions, sesame seeds, lemon slice and serve immediately