Description
This Crispy Chinese Lemon Chicken recipe offers a zesty and flavorful homemade feast featuring tender, double-fried chicken thighs coated in a light, crispy batter and drenched in a tangy lemon sauce. Perfect for a delicious Asian-inspired meal that’s sure to impress.
Ingredients
Scale
Chicken and Batter
- 500 grams Chicken Thighs (Boneless and skinless)
- 1 teaspoon Cooking Salt (Kosher salt recommended)
- 100 grams Cornflour (Cornstarch) (Can substitute with all-purpose flour)
- 100 grams Plain Flour (Mix with cornflour for best results)
- 1 teaspoon Baking Powder (Ensure freshness)
- 200 milliliters Cold Soda Water (Can substitute with ice-cold water)
- 500 milliliters Vegetable Oil (For deep frying)
Sauce
- 200 milliliters Chicken Stock/Broth (Low sodium preferred)
- 4 tablespoons Lemon Juice (Fresh is best)
- 2 tablespoons White Sugar (Adjust based on preference)
- 1 teaspoon Garlic (Finely grated)
- 1 teaspoon Ginger (Finely grated)
- 2 tablespoons Chinese Cooking Wine (Shaoxing) (Optional)
Garnish
- Sliced Green Onions (For garnish)
- Lemon Wedges (For garnish)
Instructions
- Preparation: Begin by pounding the chicken thighs to achieve an even thickness of approximately 0.7 cm. Season them with salt and dust them generously with cornflour to add crispiness.
- Make the Batter: In a mixing bowl, combine the cold soda water with the pre-refrigerated dry batter ingredients: cornflour, plain flour, salt, and baking powder. Mix gently to form a light batter that will help the chicken achieve a perfect crunch.
- First Frying: Heat the vegetable oil in a deep fryer or large pot to 160°C (320°F). Dip each seasoned chicken piece into the batter, then carefully place them in the hot oil. Fry for about 3 minutes until they turn pale golden. Remove and drain the pieces, allowing them to cool for 20 minutes.
- Second Frying: Increase the oil temperature to 200°C (390°F). Fry the chicken pieces again for another 3 minutes or until they develop a beautiful golden, crispy finish. Remove and drain well.
- Sauce Preparation: In a saucepan, whisk together a small amount of cornflour with a splash of chicken stock to create a slurry. Add the remaining chicken stock, lemon juice, white sugar, garlic, ginger, and Chinese cooking wine if using. Simmer gently, stirring constantly until the sauce thickens and becomes glossy.
- Serve: Slice the crispy chicken and generously drizzle the tangy lemon sauce over it. Garnish with sliced green onions and lemon wedges before serving to add freshness and brightness.
Notes
- Pounding the chicken to an even thickness ensures even cooking and crispy texture.
- Double frying helps achieve maximum crispiness and prevents sogginess.
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Adjust sugar in the sauce to balance the tartness according to your taste.
- Chinese cooking wine adds depth but is optional if unavailable.
- Ensure oil temperature is accurate for frying by using a thermometer to avoid greasy chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
