Crispy battered chicken pieces smothered in a sweet and tangy lemon sauce, this lemon chicken is easy to make and perfect for a weeknight dinner! It is one of Chef John's most popular main dish chicken recipes.
TIME: 30 min
SERVING: 2 People
- 1 cup Sliced Lemon Silk [Sauce]
- 2 tbsp Sugar [Sauce]
- 0.25 cup White Vinegar [Sauce]
- 0.25 cup| Fresh Lemon Juice [Sauce]
- 1.5 tbsp Honey [Sauce]
- 1 tbsp Custard Powder [Sauce]
- 1 lb Chicken Breasts
- 1 tsp Salt [Marinade]
- 1 tbsp Shaoxing Wine [Marinade]
- 0.25 tsp Black Pepper [Marinade]
- 1 tbsp Corn Starch
- 1 tbsp Custard Powder
- 1 count Egg
- 1 tbsp Salt
- 6 cups Corn Starch
Cut the lemon (first peeled and shred) to thin slices, and squeeze lemon meat into juice.
Prepare lemon sauce: in a mixing bowl, add thinly sliced lemon silk, sugar, white vinegar, honey, lemon, and custard powder. Stir to mix evenly.
Cut the chicken breast into thin slices and use the back of the knife pounding on each piece to tenderize the meat.
In a mixing bowl, marinated chicken breasts with salt, Shaoxing wine, black pepper powder, cornstarch, custard powder, and egg.
Coating: Put starch in the tray so that each piece of chicken can be evenly coated with starch.
In a heated work, deep-fry the chicken at oil temperature 300-350°F (150-180°C) until slightly golden. Remove from oil. Wait a couple of minutes (this is to let the oil temperature goes up a little.)
Re-fry quickly until golden. Remove and drain with a strainer.
Pour the prepared lemon sauce to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened. Stir to loosen particles from bottom of skillet.
Pour the sauce over chicken. Serve immediately.