Chef's Best Lemon Chicken
Chef's Best Lemon Chicken
Ingredients
For the Chicken Marinade
- 2 chicken breast, boneless, skinless
- 1 tablespoon granulated sugar
- 1 tablespoon chicken powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For the Batter
- 1 cup cornflour
- 2 cups self-raising flour
- 1 1/2 cups water, or as needed
- 1 tablespoon chicken powder
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 1 tablespoon MSG, (or granulated sugar)
For Frying
- 4 cups vegetable oil, for deep frying
For the Lemon Sauce
- 1 lemon, zest and pulp, no seeds
- 1/4 cup granulated sugar
- 1/4 cup white vinegar
- 1/2 cup water
- 1/2 cup lemon juice, freshly squeezed
- 2 tablespoons potato starch
- 2 tablespoons water, for slurry
For Garnish
- 1/2 lemon slices, fresh
- 2 tablespoons green onions, chopped
Instructions
- 1
Place the chicken breast pieces into a mixing bowl. Add the granulated sugar, chicken powder, salt, baking soda, and cornstarch over the chicken. Pour in the soy sauce and sesame oil. Use your hands to thoroughly mix and massage the ingredients into the chicken breast until well coated. Cover and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 2
In a separate mixing bowl, combine the cornflour and self-raising flour. Gradually pour in the water while whisking until a smooth, thick batter is formed. Add the chicken powder, salt, sesame oil, and MSG (or granulated sugar). Whisk until all ingredients are well incorporated and the batter is lump-free.
⏱️ 10 min
- 3
Heat the vegetable oil in a wok or deep pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 4
Dip each marinated chicken breast piece thoroughly into the prepared batter, ensuring it is fully coated. Carefully place the battered chicken pieces into the hot oil. Fry two pieces at a time to avoid overcrowding the wok.
⏱️ 3 min•🌡️ 350
- 5
Deep fry the chicken for 6-8 minutes per side, or until golden brown and crispy, and cooked through. Remove the fried chicken from the oil using a metal strainer and place it in a basket or on a wire rack lined with paper towels to drain any excess oil. Repeat with remaining chicken.
⏱️ 14 min•🌡️ 350
- 6
In a clean wok or saucepan, add the lemon zest and pulp, granulated sugar, white vinegar, and water. Bring to a simmer over medium heat. Add the fresh lemon juice.
⏱️ 5 min
- 7
Use an immersion blender to blend the ingredients in the wok until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender and blend until smooth, then return to the wok.
⏱️ 3 min
- 8
In a small bowl, whisk together the potato starch and 2 tablespoons of water to create a slurry. While stirring the lemon sauce, gradually pour in the potato starch slurry until the sauce thickens to the desired consistency. Continue to simmer for 1-2 minutes.
⏱️ 2 min
- 9
On a cutting board, use a cleaver or sharp knife to slice the fried chicken breast pieces into 1/2-inch strips.
⏱️ 5 min
- 10
Arrange the sliced fried chicken on a serving plate. Pour the prepared lemon sauce generously over the chicken. Garnish with fresh lemon slices and chopped green onions.
⏱️ 2 min
- 11
Serve immediately, typically with a side of white rice.
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken Marinade
- 2 chicken breast, boneless, skinless
- 1 tablespoon granulated sugar
- 1 tablespoon chicken powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
For the Batter
- 1 cup cornflour
- 2 cups self-raising flour
- 1 1/2 cups water, or as needed
- 1 tablespoon chicken powder
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 1 tablespoon MSG, (or granulated sugar)
For Frying
- 4 cups vegetable oil, for deep frying
For the Lemon Sauce
- 1 lemon, zest and pulp, no seeds
- 1/4 cup granulated sugar
- 1/4 cup white vinegar
- 1/2 cup water
- 1/2 cup lemon juice, freshly squeezed
- 2 tablespoons potato starch
- 2 tablespoons water, for slurry
For Garnish
- 1/2 lemon slices, fresh
- 2 tablespoons green onions, chopped
Instructions
- 1
Place the chicken breast pieces into a mixing bowl. Add the granulated sugar, chicken powder, salt, baking soda, and cornstarch over the chicken. Pour in the soy sauce and sesame oil. Use your hands to thoroughly mix and massage the ingredients into the chicken breast until well coated. Cover and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 2
In a separate mixing bowl, combine the cornflour and self-raising flour. Gradually pour in the water while whisking until a smooth, thick batter is formed. Add the chicken powder, salt, sesame oil, and MSG (or granulated sugar). Whisk until all ingredients are well incorporated and the batter is lump-free.
⏱️ 10 min - 3
Heat the vegetable oil in a wok or deep pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 4
Dip each marinated chicken breast piece thoroughly into the prepared batter, ensuring it is fully coated. Carefully place the battered chicken pieces into the hot oil. Fry two pieces at a time to avoid overcrowding the wok.
⏱️ 3 min•🌡️ 350 - 5
Deep fry the chicken for 6-8 minutes per side, or until golden brown and crispy, and cooked through. Remove the fried chicken from the oil using a metal strainer and place it in a basket or on a wire rack lined with paper towels to drain any excess oil. Repeat with remaining chicken.
⏱️ 14 min•🌡️ 350 - 6
In a clean wok or saucepan, add the lemon zest and pulp, granulated sugar, white vinegar, and water. Bring to a simmer over medium heat. Add the fresh lemon juice.
⏱️ 5 min - 7
Use an immersion blender to blend the ingredients in the wok until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender and blend until smooth, then return to the wok.
⏱️ 3 min - 8
In a small bowl, whisk together the potato starch and 2 tablespoons of water to create a slurry. While stirring the lemon sauce, gradually pour in the potato starch slurry until the sauce thickens to the desired consistency. Continue to simmer for 1-2 minutes.
⏱️ 2 min - 9
On a cutting board, use a cleaver or sharp knife to slice the fried chicken breast pieces into 1/2-inch strips.
⏱️ 5 min - 10
Arrange the sliced fried chicken on a serving plate. Pour the prepared lemon sauce generously over the chicken. Garnish with fresh lemon slices and chopped green onions.
⏱️ 2 min - 11
Serve immediately, typically with a side of white rice.