Lemon Garlic Fried Chicken with Cucumber Salad and Rice
Lemon Garlic Fried Chicken with Cucumber Salad and Rice
Ingredients
For the Lemon Garlic Fried Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Lemon Garlic Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, optional
For the Sesame Cucumber Ribbons
- 1 English cucumber
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1 teaspoon toasted sesame seeds
For Serving
- 4 cups cooked white rice
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chicken pieces, 1 tablespoon fish sauce, 1 tablespoon soy sauce, and the egg. Mix well to ensure all chicken pieces are coated. Let sit for 10 minutes.
⏱️ 10 min
- 2
Prepare the dry dredge: In a separate shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, and black pepper.
⏱️ 2 min
- 3
Bread the chicken: Take each marinated chicken piece and dredge it thoroughly in the dry flour mixture, pressing gently to ensure a thick, even coating. Set aside on a plate.
⏱️ 8 min
- 4
Prepare the Lemon Garlic Sauce: In a small saucepan, whisk together the honey, 2 tablespoons soy sauce, fresh lemon juice, minced garlic, 1 teaspoon sesame oil, and red pepper flakes (if using). Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened, about 3-5 minutes. Remove from heat and set aside.
⏱️ 5 min
- 5
Prepare the Cucumber Ribbons: Peel the English cucumber. Using a vegetable peeler, carefully slice the cucumber lengthwise into thin ribbons. Place the ribbons in a medium bowl. In a small bowl, whisk together the rice vinegar, 1 teaspoon sesame oil, and granulated sugar until the sugar dissolves. Pour the dressing over the cucumber ribbons and toss gently. Sprinkle with toasted sesame seeds.
⏱️ 10 min
- 6
Fry the chicken: Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 15 min•🌡️ 350
- 7
Drain and sauce the chicken: Using a slotted spoon or spider, remove the fried chicken from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil. Once all chicken is fried, toss the warm chicken pieces with the prepared Lemon Garlic Sauce until evenly coated.
⏱️ 5 min
- 8
Serve: Divide the cooked white rice among serving plates. Top with the Lemon Garlic Fried Chicken. Serve alongside the Sesame Cucumber Ribbons. Garnish with fresh cilantro, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Fried Chicken with Cucumber Salad and Rice
Ingredients
For the Lemon Garlic Fried Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Lemon Garlic Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, optional
For the Sesame Cucumber Ribbons
- 1 English cucumber
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1 teaspoon toasted sesame seeds
For Serving
- 4 cups cooked white rice
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chicken pieces, 1 tablespoon fish sauce, 1 tablespoon soy sauce, and the egg. Mix well to ensure all chicken pieces are coated. Let sit for 10 minutes.
⏱️ 10 min - 2
Prepare the dry dredge: In a separate shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, and black pepper.
⏱️ 2 min - 3
Bread the chicken: Take each marinated chicken piece and dredge it thoroughly in the dry flour mixture, pressing gently to ensure a thick, even coating. Set aside on a plate.
⏱️ 8 min - 4
Prepare the Lemon Garlic Sauce: In a small saucepan, whisk together the honey, 2 tablespoons soy sauce, fresh lemon juice, minced garlic, 1 teaspoon sesame oil, and red pepper flakes (if using). Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened, about 3-5 minutes. Remove from heat and set aside.
⏱️ 5 min - 5
Prepare the Cucumber Ribbons: Peel the English cucumber. Using a vegetable peeler, carefully slice the cucumber lengthwise into thin ribbons. Place the ribbons in a medium bowl. In a small bowl, whisk together the rice vinegar, 1 teaspoon sesame oil, and granulated sugar until the sugar dissolves. Pour the dressing over the cucumber ribbons and toss gently. Sprinkle with toasted sesame seeds.
⏱️ 10 min - 6
Fry the chicken: Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 15 min•🌡️ 350 - 7
Drain and sauce the chicken: Using a slotted spoon or spider, remove the fried chicken from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil. Once all chicken is fried, toss the warm chicken pieces with the prepared Lemon Garlic Sauce until evenly coated.
⏱️ 5 min - 8
Serve: Divide the cooked white rice among serving plates. Top with the Lemon Garlic Fried Chicken. Serve alongside the Sesame Cucumber Ribbons. Garnish with fresh cilantro, if desired.
⏱️ 5 min