Crispy Chinese-Style Lemon Chicken

Prepare the chicken by slicing the breasts horizontally into thin halves. In a bowl, toss the chicken with 1/2 tbsp of cornflour, 1/2 tsp of salt, the white pepper, and 1/2 tbsp of water. Leave to marinate for 20 minutes.

Prepare the coating stations. In one bowl, whisk the eggs and set aside. In a second bowl, combine the plain flour, remaining cornflour, garlic salt, garlic powder, bicarbonate of soda, and red pepper powder. Transfer half of this dry mixture into a third bowl.

Create the wet batter by stirring the whisked eggs into one of the flour mixture bowls. Gradually add 3–5 tablespoons of cold water, one tablespoon at a time, mixing until the batter reaches the consistency of heavy cream.

Coat each chicken piece first in the wet batter, then dredge it thoroughly in the dry flour mixture. Use your hands to press the flour into the chicken to ensure it is completely and evenly covered.

Fill a medium saucepan no more than one-third full with vegetable oil. Heat over medium-high until it reaches 160°C. Carefully lower the chicken into the oil in batches. Fry for 5 minutes, turning halfway through, until the coating is pale golden. Remove and let rest for 5 minutes.