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Recipe from


Kwanghi Chan has long been a champion of Irish ingredients in his inspired, award-winning Asian-fusion restaurants and street food.  We love his food and his enthusiasm for using local, fresh produce!


Our arrival as Ireland and the UK's only potato starch producer means that the potato starch required in many of his recipes is now coming from a local, sustainbability-driven source - our surplus potatoes!


But enough about the potato starch, this Lemon Chicken tastes amazing!  Try it for yourself!


Photo by Ruth Calder-Potts




​Serves 4 

  • 600g chicken breast, cut into roughly 3cm cubes

  • 2 garlic cloves, peeled and finely chopped

  • 1 ½ tbsp light soy sauce

  • 1 tsp finely grated fresh ginger

  • 1 tbsp Chinese Shaoxing wine

  • 300g potato starch

  • Vegetable oil for frying


For the lemon sauce:

  • 300g chicken stock

  • 3 tbsp honey or sugar

  • 2 tbsp light soy sauce

  • 2 lemons, juice of both and zest of one

  • 3 tsp potato starch< /br> 4 tbsp water


To finish:

  • Rice vermicelli noodles

  • 1 tsp sesame seeds

  • Sliced spring onion

  • Lemon slices to serve


  • In a large bowl, combine the chicken, garlic, light soy sauce, ginger and Chinese Shaoxing wine. Allow to marinate for 20 minutes. 

  • In another bowl, mix together the chicken stock, soy sauce and honey or sugar for the sauce. In a separate bowl, mix together the lemon juice and zest. In a third bowl, mix together the 2 tsp potato starch and water until the starch has dissolved.  

  • Next, place the 300g starch in a large tray or bowl. Add the chicken pieces then use your hands to pat and press the liquid and starch together around the chicken pieces to form a craggy coating. 

  • Fill a wok, saucepan or fat fryer to about a third capacity with the vegetable oil and bring to a high heat, around 165C. If you don’t have a thermometer, you’ll know the oil is ready when a wooden spoon dipped into the oil forms small little bubbles.  

  • Shake the excess potato starch from the chicken pieces, then cook the chicken in two to three batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper. 

  • Cook the rice noodles as per packet instructions, then keep warm. 

  • Add 1 tablespoon of oil to a clean wok or pan over a medium-high heat. Add the garlic and ginger, and cook for about 10 seconds or until fragrant. Next, add the chicken stock mixture and cook for 2-3 minutes until the sugar, if using, has dissolved. Add the lemon juice and zest, simmer for 30 seconds, then add the starch mixture. Cook for another 30 seconds or until sauce has thickened slightly, then add the chicken pieces and toss until evenly coated.  

  • Place the cooked noodles onto a serving plate, then top with the coated chicken. Sprinkle with sesame seeds and spring onion, then garnish with lemon slices and serve.  

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