Crispy Lemon Chicken
Crispy Lemon Chicken better than most takeouts, with a well balanced, tangy and refreshing sauce that both kids and adults will love!
Servings: 3
Ingredients
- 300 g chicken breast
Marinade
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 tbsp cornstarch
- 0.5 tbsp oyster sauce
- 0.5 tbsp water
- 1 egg
- some pepper
Lemon Sauce
- 1 lemon juiced
- 2 tbsp sugar
- 2.5 tbsp water
- 0.5 tsp cornstarch
Frying Batter
- 2 tbsp plain flour
- 1.5 tbsp cornstarch
- 0.25 tsp salt
- 0.5 tsp baking powder
- 3 tbsp water
- 0.5 tsp cooking oil
Instructions
- Cut the chicken into strips of almost equal sizes. Put it in a bowl and add the marinade ingredients. Mix them together.
- Make the lemon sauce by cutting the lemon into half and squeezing it into a small bowl. Add the rest of the sauce ingredients and make sure the cornstarch is completely dissolved. Taste and add sugar to adjust to taste.Pro Tip: Microwave the lemon for 25 seconds, to squeeze more lemon juice out. The heat will break the pulp and make the squeezing much easier.
- Make the frying batter with the ingredients. You should get a pancake consistency. Add plain flour if the batter runs too quickly.
- Add oil into a pot and turn the heat high. While waiting for the oil to heat up, add the batter to the marinated chicken and mix well.
- When the oil is hot enough (test it with chopsticks, there should be bubbles around it), add the chicken piece by piece. Let the chicken cook until it turns golden brown, this should take about 3 minutes. Scoop up the chicken and set it aside. Repeat in batches so you don’t overcrowd the pot.
- Increase the heat to high and fry the chicken a second time for that extra crispy crust, then set the chicken aside.
- Heat up oil in a pan on medium heat and pour the lemon sauce in. Bring it to a boil, then off the heat. Pour in the fried chicken and coat it well.
- Garnish with sesame seeds and serve it while it’s hot!