Crispy Lemon Chicken
Crispy Lemon Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cold water, approximately
- 4 cups vegetable oil, for deep frying
For the Lemon Sauce
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
For Garnish (Optional)
- 1/2 lemon slices
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, sesame oil, white pepper, and 1 tablespoon of cornstarch. Mix well to coat all the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the lemon sauce. In a small saucepan, whisk together the fresh lemon juice, granulated sugar, chicken broth, and 1/4 teaspoon of salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min
- 3
In a small separate bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water to create a slurry. Once the lemon sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook and stir until the sauce thickens to your desired consistency, about 1-2 minutes. Remove from heat and stir in the lemon zest. Set aside.
⏱️ 3 min
- 4
Prepare the breading mixture. In a large bowl, whisk together the all-purpose flour, 1/2 cup cornstarch, baking powder, and 1/2 teaspoon of salt. Gradually add the cold water, whisking until a thick, smooth batter forms. The consistency should be like a thin pancake batter, adding slightly more or less water as needed.
⏱️ 5 min
- 5
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. While the oil heats, dip each marinated chicken piece into the batter, ensuring it's fully coated, and let any excess drip off.
⏱️ 5 min•🌡️ 350
- 6
Carefully add the battered chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Fry for 4-5 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Once all the chicken is fried, arrange it on a serving platter. Drizzle generously with the prepared lemon sauce. Garnish with fresh lemon slices and chopped parsley, if desired. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Lemon Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cold water, approximately
- 4 cups vegetable oil, for deep frying
For the Lemon Sauce
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
For Garnish (Optional)
- 1/2 lemon slices
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, sesame oil, white pepper, and 1 tablespoon of cornstarch. Mix well to coat all the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the lemon sauce. In a small saucepan, whisk together the fresh lemon juice, granulated sugar, chicken broth, and 1/4 teaspoon of salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min - 3
In a small separate bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water to create a slurry. Once the lemon sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook and stir until the sauce thickens to your desired consistency, about 1-2 minutes. Remove from heat and stir in the lemon zest. Set aside.
⏱️ 3 min - 4
Prepare the breading mixture. In a large bowl, whisk together the all-purpose flour, 1/2 cup cornstarch, baking powder, and 1/2 teaspoon of salt. Gradually add the cold water, whisking until a thick, smooth batter forms. The consistency should be like a thin pancake batter, adding slightly more or less water as needed.
⏱️ 5 min - 5
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. While the oil heats, dip each marinated chicken piece into the batter, ensuring it's fully coated, and let any excess drip off.
⏱️ 5 min•🌡️ 350 - 6
Carefully add the battered chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Fry for 4-5 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Once all the chicken is fried, arrange it on a serving platter. Drizzle generously with the prepared lemon sauce. Garnish with fresh lemon slices and chopped parsley, if desired. Serve immediately with steamed rice.
⏱️ 2 min