Description
A delightful recipe for crispy Chinese lemon chicken, marinated and fried to perfection, served with a tangy lemon sauce.
Ingredients
- 1 lb chicken thighs (cut into cubes)
- 1 tbsp soy sauce
- 2 tbsp cornstarch (for marinating)
- 1/3 cup lemon juice
- 3 tbsp sugar
- 1/2 cup water
- 2 tsp cornstarch (for sauce)
- 1 tsp lemon zest
- 1/4 cup flour
- 1/2 cup cornstarch (for coating)
- Oil for frying
Instructions
- Top the cubed chicken with soy sauce and 2 tablespoons of cornstarch in a bowl. Cover with plastic wrap and let it marinate for 30 minutes.
- While waiting for the chicken to marinate, whisk together lemon juice, sugar, water, and the remaining cornstarch along with lemon zest in a small bowl. Set this mixture aside.
- After marinating, combine flour and 1/2 cup of cornstarch in the bowl with the chicken. Toss to evenly coat the pieces.
- In a deep pot, heat oil to 350 degrees Fahrenheit, ensuring it’s about three inches deep.
- Fry the chicken in batches. Avoid crowding the pot, which can cause the temperature to drop and make the chicken greasy.
- Cook until golden brown, then transfer the chicken pieces to a skillet.
- Once all chicken is fried, turn off the oil and heat the skillet on medium-high. Add the sauce to the chicken, gently coating each piece, and cook briefly until the sauce thickens.
- Serve immediately alongside steamed rice and vegetables.
Notes
For added flavor, consider a dash of chili flakes in the sauce. Ensure to maintain the oil temperature when frying for a crispy texture.
