Wolf's Wok-Fired Crispy Lemon Chicken
Dim Sim LimWolf's Wok-Fired Crispy Lemon Chicken
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (the 'yum yum')
- 1 egg, large
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Zesty Lemon Sauce
- 1/2 cup fresh lemon juice, from about 2-3 lemons
- 1/4 cup granulated sugar
- 1/4 cup chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
For the Aromatics & Garnish
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, sliced, white and green parts separated
- 1/4 cup fresh cilantro, roughly chopped
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
First, let's get that chicken marinated! In a large bowl, combine the cut chicken thighs with light soy sauce, Chinese cooking wine, white pepper, chicken powder, and a dash of MSG – that's our secret 'yum yum' for flavor explosion! Mix it all up until every piece is coated. Let this bad boy marinate for at least 15 minutes. This is where the flavor party starts!
⏱️ 5 min
- 2
While the chicken is soaking up all that goodness, let's prepare the dredging station. In a separate bowl, whisk together the cornstarch and all-purpose flour. Crack in the egg into the marinated chicken and mix well. Then, one by one, dredge each piece of chicken in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess. We want maximum crispiness, baby!
⏱️ 10 min
- 3
Now, for the star of the show: the lemon sauce! In a small bowl, whisk together the fresh lemon juice, granulated sugar, chicken broth, and light soy sauce. In another tiny bowl, mix the cornstarch with water to create a slurry. Set both aside. We're building layers of flavor here!
⏱️ 5 min
- 4
Time to get that wok screaming hot! Pour the vegetable oil into your wok – we need enough for deep frying, about 4 cups. Heat the oil over high heat until it reaches 350°F (175°C). You can test it with a wooden chopstick; if bubbles form around it, you're ready to rock! Fry the chicken in batches, don't overcrowd the wok, or you'll drop the oil temperature and lose that crisp. Fry for 3-4 minutes per batch until golden brown and cooked through. Remove with a spider or slotted spoon and drain on a wire rack. We're going for double-fried crispiness, so don't eat it all yet!
⏱️ 8 min•🌡️ 350
- 5
Once all the chicken is fried, crank the heat up again for a second fry! This is the secret to ultimate crunch. Fry the chicken in batches again for another 1-2 minutes until it's extra golden and incredibly crispy. Remove and drain. Listen to that crunch! Woo!
⏱️ 4 min•🌡️ 375
- 6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Keep the wok on high heat. Toss in the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry like a madman for 30 seconds until fragrant. Don't let it burn!
⏱️ 2 min
- 7
Pour in your prepared lemon sauce mixture. Bring it to a rapid boil, then give your cornstarch slurry a quick stir and pour it into the sauce while stirring constantly. Watch it thicken like magic! Once it's glossy and coats the back of a spoon, stir in the lemon zest. Boom! That's a vibrant sauce!
⏱️ 3 min
- 8
Add the super crispy chicken back into the wok with the lemon sauce. Toss quickly to coat every single piece evenly. We want that sauce hugging every nook and cranny. This is quick, so the chicken stays crispy! Finish with the green parts of the green onions. Now we serve!
⏱️ 2 min
- 9
Plate immediately! Garnish generously with fresh cilantro and a sprinkle of toasted sesame seeds. Serve this masterpiece with some fluffy white rice. This is 10 out of 10, Wolf of Wok Street style! Enjoy the crispy, zesty, umami explosion!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWolf's Wok-Fired Crispy Lemon Chicken
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (the 'yum yum')
- 1 egg, large
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Zesty Lemon Sauce
- 1/2 cup fresh lemon juice, from about 2-3 lemons
- 1/4 cup granulated sugar
- 1/4 cup chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
For the Aromatics & Garnish
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, sliced, white and green parts separated
- 1/4 cup fresh cilantro, roughly chopped
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
First, let's get that chicken marinated! In a large bowl, combine the cut chicken thighs with light soy sauce, Chinese cooking wine, white pepper, chicken powder, and a dash of MSG – that's our secret 'yum yum' for flavor explosion! Mix it all up until every piece is coated. Let this bad boy marinate for at least 15 minutes. This is where the flavor party starts!
⏱️ 5 min - 2
While the chicken is soaking up all that goodness, let's prepare the dredging station. In a separate bowl, whisk together the cornstarch and all-purpose flour. Crack in the egg into the marinated chicken and mix well. Then, one by one, dredge each piece of chicken in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess. We want maximum crispiness, baby!
⏱️ 10 min - 3
Now, for the star of the show: the lemon sauce! In a small bowl, whisk together the fresh lemon juice, granulated sugar, chicken broth, and light soy sauce. In another tiny bowl, mix the cornstarch with water to create a slurry. Set both aside. We're building layers of flavor here!
⏱️ 5 min - 4
Time to get that wok screaming hot! Pour the vegetable oil into your wok – we need enough for deep frying, about 4 cups. Heat the oil over high heat until it reaches 350°F (175°C). You can test it with a wooden chopstick; if bubbles form around it, you're ready to rock! Fry the chicken in batches, don't overcrowd the wok, or you'll drop the oil temperature and lose that crisp. Fry for 3-4 minutes per batch until golden brown and cooked through. Remove with a spider or slotted spoon and drain on a wire rack. We're going for double-fried crispiness, so don't eat it all yet!
⏱️ 8 min•🌡️ 350 - 5
Once all the chicken is fried, crank the heat up again for a second fry! This is the secret to ultimate crunch. Fry the chicken in batches again for another 1-2 minutes until it's extra golden and incredibly crispy. Remove and drain. Listen to that crunch! Woo!
⏱️ 4 min•🌡️ 375 - 6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Keep the wok on high heat. Toss in the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry like a madman for 30 seconds until fragrant. Don't let it burn!
⏱️ 2 min - 7
Pour in your prepared lemon sauce mixture. Bring it to a rapid boil, then give your cornstarch slurry a quick stir and pour it into the sauce while stirring constantly. Watch it thicken like magic! Once it's glossy and coats the back of a spoon, stir in the lemon zest. Boom! That's a vibrant sauce!
⏱️ 3 min - 8
Add the super crispy chicken back into the wok with the lemon sauce. Toss quickly to coat every single piece evenly. We want that sauce hugging every nook and cranny. This is quick, so the chicken stays crispy! Finish with the green parts of the green onions. Now we serve!
⏱️ 2 min - 9
Plate immediately! Garnish generously with fresh cilantro and a sprinkle of toasted sesame seeds. Serve this masterpiece with some fluffy white rice. This is 10 out of 10, Wolf of Wok Street style! Enjoy the crispy, zesty, umami explosion!
⏱️ 1 min