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Five spice crispy lemon chicken

A deliciously sticky, sweet and crispy fried chicken with five spice


  • 2 British chicken breasts (or 5 drumsticks)
  • 1/2 tsp Greenfields five-spice mix
  • 1/2 tsp Greenfields crushed chilli
  • 25g Shahd honey
  • 2 spring onions
  • 1 lemon (cut in half, slice one half for garnish)
  • Handful Greenfields toasted sesame seeds
  • 1 garlic clove finely chopped
  • 3 tbsp soy sauce
  • Cornflour
  • Basmati rice


  1. Cook the basmati rice according to your pack instructions
  2. Cut the chicken breasts into small bite sized pieces – not too big
  3. Add 2 tbsp cornflour to a bowl along with 1 tsp sugar, Greenfields five-spice mix, 1/2 tsp Greenfields crushed chilli and mix it all together to create your chicken coating
  4. Place the chicken pieces (or drumsticks) into the bowl and give everything a good mix up until all the chicken is fully coated
  5. Heat a large, non-stick pan with vegetable oil over a high heat and add the coated chicken strips along with the remaining soy sauce and cook for 5-6 min on each side until crispy and the chicken is cooked through, then set aside (keep the pan)
  6. Peel and finely chop the garlic
  7. Juice 1/2 of the lemon and place into a small bowl, add the honey, 1 tsp cornflour, 2 tbsp soy sauce and 200ml cold water to the bowl and mix up
  8. Return your pan to a medium low heat with a little vegetable oil, once hot add the chopped garlic and cook for 1 min until fragrant, then add the lemon & honey mix and stir for 2-3 min or until the sauce is thick and sticky
  9. Place the crispy chicken with the basmati rice
  10. Pour the lemon sauce over the chicken and garnish with the lemon slices and toasted sesame seeds
  11. Cut your spring onions finely and scatter over the cooked basmati rice, enjoy!