Crispy Lemon Chicken
Crispy Lemon Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skin-on chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Chicken Coating
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 egg, large
- 1/4 cup water
- 4 cups vegetable oil, for deep frying
For the Lemon Sauce
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
For Garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with oyster sauce, 1 tablespoon soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well to coat 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, combine lemon juice, granulated sugar, chicken broth, and 1 tablespoon soy sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min
- 3
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Pour the slurry into the simmering lemon sauce, whisking constantly until the sauce thickens. Remove from heat and stir in the lemon zest. Set aside.
⏱️ 3 min
- 4
Prepare the chicken coating. In a large bowl, whisk together 1/2 cup cornstarch, all-purpose flour, and baking powder. In a separate small bowl, whisk the egg and 1/4 cup water.
⏱️ 5 min
- 5
Add the egg mixture to the dry coating ingredients and mix until a thick batter forms. Add the marinated chicken pieces to the batter and toss until each piece is evenly coated.
⏱️ 5 min
- 6
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the battered chicken pieces, a few at a time, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 7
Fry the chicken for 4-6 minutes, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min
- 8
Once all chicken is fried, arrange the crispy chicken on a serving platter. Drizzle generously with the prepared lemon sauce and garnish with sliced green onions. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Lemon Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skin-on chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Chicken Coating
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 egg, large
- 1/4 cup water
- 4 cups vegetable oil, for deep frying
For the Lemon Sauce
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
For Garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with oyster sauce, 1 tablespoon soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well to coat 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, combine lemon juice, granulated sugar, chicken broth, and 1 tablespoon soy sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min - 3
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Pour the slurry into the simmering lemon sauce, whisking constantly until the sauce thickens. Remove from heat and stir in the lemon zest. Set aside.
⏱️ 3 min - 4
Prepare the chicken coating. In a large bowl, whisk together 1/2 cup cornstarch, all-purpose flour, and baking powder. In a separate small bowl, whisk the egg and 1/4 cup water.
⏱️ 5 min - 5
Add the egg mixture to the dry coating ingredients and mix until a thick batter forms. Add the marinated chicken pieces to the batter and toss until each piece is evenly coated.
⏱️ 5 min - 6
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the battered chicken pieces, a few at a time, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 7
Fry the chicken for 4-6 minutes, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min - 8
Once all chicken is fried, arrange the crispy chicken on a serving platter. Drizzle generously with the prepared lemon sauce and garnish with sliced green onions. Serve immediately.
⏱️ 2 min