Crispy Lemon Chicken (Print Version)
# Ingredients:
01 -
1 egg, beaten.
02 -
360g chicken (thigh or breast), diced into 1-inch cubes.
03 -
Juice from 2 lemons.
04 -
1/2 cup chicken broth.
05 -
6 tbsp cornstarch.
06 -
1 cup panko crumbs.
07 -
4 minced garlic cloves.
08 -
1 large spring onion, chopped.
09 -
1 tbsp fresh grated ginger or 1 tsp powdered ginger.
10 -
3 tbsp light soy sauce.
11 -
3 tbsp Shaoxing wine.
12 -
1 cup peanut or rapeseed oil.
13 -
2 tbsp sugar.
14 -
2 tbsp honey.
15 -
1 tsp baking soda.
16 -
1/4 tsp white pepper.
17 -
1 tbsp sesame seeds for sprinkling.
# Instructions:
01 -
Combine half of the lemon juice, 1 minced garlic clove, a small amount of white pepper, 1 tbsp Shaoxing wine, the egg, baking soda, and 1 tbsp soy sauce in a bowl. Toss in the chicken cubes and let them sit for 15-20 minutes. Stir in 4 1/2 tbsp cornstarch and coat each cube in the panko crumbs.
02 -
Bring the oil to 350°F. In small batches, fry the chicken until golden and crispy, about 5 to 6 minutes per batch. Place them on some paper towels to drain extra oil.
03 -
Use a clean wok and heat up 1 tbsp oil. Stir-fry the garlic and ginger briefly, around 30 seconds. Add 2 tbsp each of Shaoxing wine, soy sauce, honey, and sugar. Mix in the juice of 1 1/2 lemons and pour in the chicken broth. Let it come to a gentle simmer. Mix 1.5 tbsp cornstarch with 3 tbsp warm water in a cup, then add it to the sauce. Stir until it thickens, then toss in the chicken and add spring onion. Sprinkle sesame seeds on top and pair with rice for serving.
# Notes:
01 -
Enjoy immediately for the crispiest chicken.
02 -
Dry sherry works as a great replacement for Shaoxing wine.
03 -
Baking soda softens the chicken nicely.
04 -
Don’t overcrowd the oil when frying to keep the chicken extra crispy.