This Lemon Chicken recipe features succulent chicken pieces coated in a tangy and sweet lemon sauce. The chicken is marinated for tenderness and coated in tapioca starch for a crispy texture, then double-fried to perfection. The sauce is a delightful blend of lemon juice, soy sauce, and sugar, creating a harmonious balance of flavors that will tantalize your taste buds. Garnished with sesame seeds and spring onions, this dish is a feast for the senses...
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Finely chop the garlic and ginger. Cut the chicken breast into bite-size pieces.
Grate the lemon zest and squeeze the juice from one lemon, then mix them together.
In a separate bowl, mix together the chicken broth, soy sauce, and sugar.
In a large bowl, combine the chicken and marinade ingredients. Mix thoroughly and let it marinate for 20 minutes.
Add the egg white to the marinated chicken and mix well. Place the tapioca starch in a bowl. Coat each chicken piece with tapioca starch, shaking off any excess.
Heat enough cooking oil in a wok. Fry the chicken pieces in 2 to 3 batches for about 3 minutes, or until golden and cooked through. Increase the heat to high, return the fried chicken pieces to the wok, and double-fry for another 1 to 2 minutes for extra crispiness. Remove and drain the oil.
In the same wok, cook the minced garlic and ginger with 1 tbsp of cooking oil until fragrant. Add the chicken broth mixture and lemon juice, bring to a boil, and simmer for about 30 seconds before adding the cornstarch solution to thicken the sauce.
Add the fried chicken pieces and toss until they are evenly coated with the sauce.
Transfer to a serving plate, sprinkle with sesame seeds and spring onions. Garnish with sliced chilies and lemon slices, if desired. Serve warm.
For extra crispy chicken, ensure the oil is hot enough before frying and do not overcrowd the wok.
Double frying is key to achieving a crispy texture that holds up well even when coated in sauce.
Adjust the amount of sugar and lemon juice in the sauce to suit your taste preferences.
Use a neutral-tasting oil like vegetable or canola oil for frying to avoid overpowering the flavors of the chicken and sauce.
Can I use chicken thighs instead of chicken breast?
Yes, you can substitute chicken thighs for chicken breast. Chicken thighs will provide a richer flavor and remain moist. Adjust cooking time accordingly.
What can I use instead of tapioca starch?
If you don't have tapioca starch, you can use cornstarch as a substitute. It will provide a similar crispy coating.
Can I make this recipe ahead of time?
You can prepare the chicken and sauce separately ahead of time. Fry the chicken just before serving to maintain its crispiness. Reheat the sauce and toss with the fried chicken when ready to serve.
How do I store leftover Lemon Chicken?
Store leftover Lemon Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I add vegetables to this dish?
Yes, you can add vegetables such as broccoli, bell peppers, or snap peas to the wok while cooking the sauce for added flavor and nutrition.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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