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Crispy Chinese Lemon Chicken

Crispy Chinese Lemon Chicken: Your New Takeout Favorite

Crispy Chinese Lemon Chicken is a delightful homemade takeout favorite, featuring juicy chicken in a tangy, flavorful sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 grams Chicken Thigh Fillets Juiciness and flavor; bone-in options require longer cooking time.
  • 1 teaspoon Cooking Salt Enhances flavor; use kosher salt for the best results.
For the Batter
  • 50 grams Cornflour (Cornstarch) Provides crispiness in the batter and thickens sauce.
  • 50 grams Plain Flour (All-purpose Flour) Contributes to batter texture and color.
  • 1 teaspoon Baking Powder Causes batter to puff and become lighter.
  • 200 milliliters Soda Water (Cold) Creates crispness in the batter; use very cold.
For the Sauce
  • 250 milliliters Chicken Stock Adds depth of flavor to the sauce.
  • 2 tablespoons Lemon Juice (Fresh) Delivers acidity and brightness; fresh is preferred.
  • 1 tablespoon Sugar Balances the tartness of the lemon.
  • 1 clove Garlic (Finely Grated) Imparts aromatic flavor notes in the sauce.
  • 1 teaspoon Ginger (Finely Grated) Imparts aromatic flavor notes in the sauce.
  • 1 tablespoon Chinese Cooking Wine (Shaoxing) Adds depth of flavor; omit for alcohol-free version.
For Frying
  • 500 milliliters Vegetable or Canola Oil Essential for deep frying; can be reused.

Equipment

  • wok
  • mixing bowl
  • Heavy-based Pot
  • cooking thermometer
  • Wire Rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Prepare the chicken thigh fillets by pounding them to an even thickness of about 0.7 cm and seasoning with cooking salt and cornflour.
  2. In a mixing bowl, combine the cornflour, plain flour, baking powder, and a pinch of salt. Refrigerate for about 15 minutes, then whisk in cold soda water until smooth.
  3. Heat enough oil in a heavy pot or deep skillet to about 5 cm deep over medium heat until it reaches 160°C (320°F).
  4. Dip each chicken piece in the batter and fry for about 3 minutes until pale golden. Set aside to cool for 20 minutes.
  5. Prepare the sauce by whisking cornflour with chicken stock, then adding lemon juice, sugar, garlic, ginger, and cooking wine. Heat until thickened.
  6. Increase the oil temperature to 200°C (390°F) and fry the chicken again for 3 minutes until golden brown.
  7. Slice the crispy chicken, drizzle with lemon sauce, and serve with green onions and lemon wedges.

Nutrition

Serving: 1portionCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Chill the batter and consider double frying for extra crispiness.

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