🍋 The CRUNCHIEST Lemon Chicken (3 SECRET TIPS!) - 檸檬雞

By Made With Lau · 45 min

Ingredients

Instructions

1. Cut one lemon into 8 wedges and set them aside for garnish.
2. Cut the chicken breast into 4 large pieces. Halve the thicker parts horizontally, then slice each piece into thin strips.
3. Put the chicken in a medium bowl. Add salt, sugar, white pepper, cornstarch, oyster sauce and water, mix into a smooth marinade, then coat the chicken with it.
4. Beat the egg in another bowl. Stir half of it into the marinated chicken and set the rest aside for the batter.
5. Squeeze the juice from the remaining lemons. Add sugar, water and salt to the juice and stir until dissolved.
6. Mix flour, cornstarch, salt and baking powder in a bowl. Gradually stir in water, 1 tbsp at a time, until the batter is like pancake batter: when dropped from a spoon it forms faint ribbons that melt back in. If it runs like water, add more flour and cornstarch; if it falls in heavy clumps, add more water.
7. Add the oil and the remaining beaten egg to the batter and mix well. Heat oil in a wok on high. Add the marinated chicken to the batter and toss until every piece is coated.
8. When the oil reaches 325°F, lower the heat to low. Add the battered chicken piece by piece, spacing them apart, in batches if needed. Raise the heat to medium to bring the oil back up, and fry for about 3 minutes until the crust is firm and pale yellow.
9. Remove the chicken with a spider strainer or slotted spoon into a clean bowl. Repeat with all batches.
10. Raise the heat to high until the oil reaches 400°F. Fry the chicken in batches for about 20 seconds, until golden brown. Drain in a strainer while you make the sauce.
11. Mix cornstarch with water until smooth. Bring the lemon juice mixture to a boil in a clean wok over high heat.
12. Lower the heat to low, then slowly pour in the cornstarch slurry while stirring constantly. Raise the heat to high and keep stirring until the sauce thickens to your liking.
13. Add a dash of oil and stir. Toss the fried chicken in the sauce until every piece is coated.
14. Arrange the lemon wedges in a ring around the edge of a plate, place the chicken in the middle, and sprinkle with sesame seeds.

Summarized from Made With Lau's video. Watch it for the details.

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