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–+ servings
Crispy Chinese Lemon Chicken

Crispy Chinese Lemon Chicken That's a Total Game Changer

A delicious twist on Crispy Chinese Lemon Chicken with vibrant flavors and satisfying crunch.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 grams Chicken Thigh Fillets Can substitute with boneless chicken breast for a leaner option.
  • 1 teaspoon Cooking Salt Balances flavors in the chicken.
For the Batter
  • 100 grams Cornflour (Cornstarch) Enhances batter crispness.
  • 100 grams Plain Flour Adds structure and promotes golden color.
  • 1 teaspoon Baking Powder Creates a puffy texture in the batter.
  • 200 ml Cold Soda Water Key for a crispy batter.
For the Lemon Sauce
  • 250 ml Chicken Stock Adds depth of flavor.
  • 100 ml Lemon Juice Fresh juice is highly recommended.
  • 2 tablespoons White Sugar Adjust to personal taste for sweetness.
  • 2 cloves Garlic Minced for sauce.
  • 1 tablespoon Ginger Minced for sauce.
  • 1 tablespoon Chinese Cooking Wine Optional for enhanced flavor.
For Frying
  • 500 ml Vegetable or Canola Oil Ideal for deep frying.

Equipment

  • Deep pan
  • whisk
  • Measuring Cups
  • Bowl
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together the cornflour, plain flour, baking powder, and cooking salt until well combined. Refrigerate for about 30 minutes. Just before frying, add cold soda water and mix until smooth.
  2. Pound chicken thigh fillets to a thickness of about 0.7 cm and season with cooking salt, then dust with cornflour.
  3. Heat oil in a deep pan to 160°C. Dip chicken into the batter and fry for about 3 minutes until pale golden, then drain on paper towels.
  4. Allow fried chicken to rest for 20 minutes to enhance crispiness.
  5. In a saucepan, whisk cornflour with chicken stock until smooth, add remaining stock, lemon juice, sugar, garlic, and ginger. Simmer for about 3 minutes until thickened.
  6. Increase oil temperature to 200°C. Dip chicken back into batter and fry for an additional 3 minutes until deep golden brown, then drain again.
  7. Slice chicken cutlets, drizzle lemon sauce over them, and optionally garnish with green onions and lemon wedges. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping lemon sauce separate to maintain crispiness.

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