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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.

Prepare the dry dredge: In a separate shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, and black pepper.

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.

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.

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.

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).

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.

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.


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.

Prepare the dry dredge: In a separate shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, and black pepper.

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.

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.

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.

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).

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.

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.
