Crispy Chinese Lemon Chicken Recipe

Name: Crispy Chinese Lemon Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 chicken thigh fillets; 1/2 tsp kosher salt; 1/4 cup cornstarch; 1000-1500 ml vegetable or canola oil; 1/3 cup all-purpose flour; 1/4 tsp baking powder; 1/2 cup cold soda water; 1/2 cup chicken stock; 1/2 cup lemon juice; 1/3 cup sugar; 1/2 tsp garlic; 1/2 tsp ginger, minced; 1 tbsp Chinese cooking wine; 1 stalk green onion; 4 slices lemon slices

This crispy Chinese lemon chicken delivers tender fried chicken with a light, crackly crust and a glossy sweet-tart lemon sauce. It has the nostalgic flavor of classic takeout, but the method is simple enough for a confident home cook.

Servings4 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken thigh fillets
4
kosher salt
0.5 tsp
cornstarch
0.3 cup
vegetable or canola oil
1000 ml
all-purpose flour
0.3 cup
baking powder
0.3 tsp
cold soda water
0.5 cup
chicken stock
0.5 cup
lemon juice
0.5 cup
sugar
0.3 cup
garlic
0.5 tsp
ginger, minced
0.5 tsp
Chinese cooking wine
1 tbsp
green onion
1 stalk
lemon slices
4 slices

Step-by-Step Instructions

In a medium bowl, whisk together the cornstarch, all-purpose flour, baking powder, and a pinch of salt for the batter. Refrigerate the dry mixture while you prepare the chicken so the batter stays cold and fries up lighter.

Place the chicken thigh fillets between sheets of plastic or in a freezer bag and pound them to an even 1/3-inch thickness. Season both sides with the kosher salt.

Spread the extra cornstarch on a plate and lightly coat each piece of chicken, shaking off any excess. Set aside while you heat the oil.

Pour 1000 to 1500 ml of vegetable or canola oil into a deep heavy pot so it is at least 1 1/2 inches deep. Heat the oil to 320°F (160°C).

Remove the dry batter mixture from the refrigerator and whisk in the cold soda water just until combined. A few small lumps are fine; do not overmix.