Get ready to tantalise your taste buds and embark on a flavour-filled adventure with this Sticky Lemon Chicken Salad recipe! Imagine tender and succulent pieces of chicken, perfectly roasted and coated in a sticky lemon glaze. The citrusy goodness of the lemon is infused in every juicy bite, tickling your palate with a burst of freshness. We know, we know. It sounds heavenly, doesn't it? Well, let's get cooking then!


Here are the ingredients you need:

1. 160ml (2/3 cup) chicken stock
2. 80ml (1/3 cup) fresh lemon juice
3. 80ml (1/3 cup) honey
4. Vegetable oil, to deep-fry
5. 75g (1/2 cup) self-raising flour
6. 70g (1/2 cup) cornflour
7. 500g chicken tenderloins
8. 2 x 230g Asian style salad bowl
9. 2 baby gem lettuces, leaves separated

To start, place stock, lemon juice and honey in a frying pan over medium-high heat and bring to a boil. Then reduce heat to a medium-low simmer and cook for 10 minutes or until the sauce has been reduced and thickened slightly. Set aside once finished.

Next, you'll prepare your chicken. Sift some flour and cornflour into a large bowl and cut each tenderloin in half crossways and lengthways. Coat the pieces of tenderloin in the mixture, shake off the excess, and carefully place each one on a plate. Gradually whisk 3⁄4 a cup of water into the flour mixture until it becomes smooth. Then, fill a large saucepan with one-third full of vegetable oil and heat on medium-high.

Add the chicken to the flour mixture and coat evenly. Before gently dropping the chicken into hot oil, test one piece first to make sure your oil is hot enough - you want that satisfying sizzle when it hits the pan! Cook the chicken in 3 batches until they are golden and cooked through.

Place the lemon sauce over medium heat and add the cooked chicken into the pan to coat until heated through. Meanwhile, toss both salads and the lettuce in a large mixing bowl. Divide the salad among plates, top with the chicken, and enjoy!