BETTER THAN TAKEOUT - Lemon Chicken Recipe

By Souped Up Recipes · 35 min

Ingredients

Instructions

1. Cut the chicken into big strips, then slice them into bite-size pieces.
2. Marinate the chicken with minced garlic, minced ginger, soy sauce and black pepper to taste. Mix well and rest for 20 minutes.
3. Mix the sauce ingredients in a bowl until well combined.
4. Combine 2/3 cup cornstarch and 2/3 cup all-purpose flour in a large zip-lock bag and shake to mix.
5. Add the marinated chicken to the bag and shake until well coated. Sieve off the excess flour and move the chicken to a bowl.
6. Crack in one egg and mix thoroughly. Return the chicken to the bag and shake to coat it a second time. Sieve off the excess flour again.
7. Rest the chicken for 15 minutes so the coating sticks better and falls off less during frying.
8. Heat 2/3 cup oil to 400°F. Fry the chicken in two batches over medium-high heat, flipping partway, for a couple of minutes per side until both sides are golden brown. Sieve out flour crumbs from the oil before frying the second batch.
9. Remove the chicken and pour out most of the oil from the wok. Add the sauce and stir over medium heat for a few minutes until it thickens.
10. Add the chicken and 1.5 tbsp toasted sesame seeds to the wok and toss until coated with sauce. Serve immediately with white rice.

Summarized from Souped Up Recipes's video. Watch it for the details.

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