Crispy Chinese Lemon Chicken

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Pound the chicken to an even 0.7 cm (⅓ inch) thickness, then sprinkle both sides with ½ tsp salt.
2. Whisk the cornflour, flour, baking powder and salt for the batter, then refrigerate it dry.
3. Dust each chicken piece in cornflour on both sides, shaking off the excess, and set aside.
4. Heat the oil to 160°C (320°F) in a heavy pot at least 4 cm (1.6 in) deep.
5. Just before frying, add the cold soda water to the batter and whisk briefly, leaving some small lumps.
6. Dip each piece in batter, let the excess drip off, and fry for 3 minutes until very pale golden. Drain on a paper towel-lined tray and repeat with the rest.
7. Rest the chicken for 20 minutes.
8. Meanwhile, make the sauce: mix the cornflour with a splash of stock until smooth, add the remaining stock, lemon juice, sugar, garlic, ginger and Chinese cooking wine. Simmer over medium heat for 3 minutes, whisking occasionally, until it becomes a thin honey-like consistency. Cover and keep warm.
9. Heat the oil to 200°C (390°F). Fry the chicken in batches for 3 minutes, turning halfway, until deep golden and very crisp. Drain on paper towels.
10. Slice the chicken into 2 cm (¾ inch) pieces, arrange on a plate, pour the sauce over and garnish with green onion and lemon slices if using.

Summarized from RecipeTin Eats's video. Watch it for the details.

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