Description
Crispy Chinese Lemon Chicken is a delightful homemade dish featuring tender chicken thighs coated in a light, crunchy batter and double-fried to perfection. Finished with a tangy lemon sauce infused with ginger, garlic, and a touch of sweetness, this recipe offers a zesty, flavorful feast perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken
- 500 grams Chicken Thighs (Boneless and skinless)
- 1 teaspoon Cooking Salt (Kosher salt recommended)
- 100 grams Cornflour (Can substitute with all-purpose flour)
Batter
- 100 grams Plain Flour
- 100 grams Cornflour
- 1 teaspoon Baking Powder (Ensure freshness)
- 1 teaspoon Cooking Salt
- 200 milliliters Cold Soda Water (Can substitute with ice-cold water)
Frying
- 500 milliliters Vegetable Oil (For deep frying)
Lemon Sauce
- 200 milliliters Chicken Stock/Broth (Low sodium preferred)
- 4 tablespoons Lemon Juice (Fresh is best)
- 2 tablespoons White Sugar (Adjust based on preference)
- 1 teaspoon Garlic (Finely grated)
- 1 teaspoon Ginger (Finely grated)
- 2 tablespoons Chinese Cooking Wine (Shaoxing) (Optional)
Garnish
- Sliced Green Onions
- Lemon Wedges
Instructions
- Preparation: Begin by pounding the chicken thighs to an even thickness of approximately 0.7 cm to ensure uniform cooking. Season the chicken pieces with cooking salt and dust them generously with cornflour to promote crispiness when fried.
- Batter Preparation: In a mixing bowl, combine the cold soda water with the pre-refrigerated dry ingredients: cornflour, plain flour, baking powder, and salt. Whisk gently to create a light, smooth batter that will coat the chicken perfectly for a crispy texture.
- First Fry: Heat the vegetable oil in a deep fryer or a large pot to 160°C (320°F). Dip each seasoned chicken thigh into the batter, ensuring it’s fully coated. Carefully place the chicken pieces into the hot oil and fry for about 3 minutes or until the batter turns a pale golden color. Remove and drain on paper towels, then let the chicken cool for 20 minutes to set the crust.
- Second Fry: Increase the oil temperature to 200°C (390°F) to achieve that signature crispness. Return the cooled chicken pieces to the hot oil and fry again for an additional 3 minutes or until they reach a beautiful golden brown and crispy finish. Drain and set aside.
- Sauce Preparation: In a saucepan, whisk together a small amount of cornflour with a splash of chicken stock to create a slurry. Then add the remaining chicken stock, fresh lemon juice, white sugar, grated garlic, grated ginger, and Chinese cooking wine if using. Simmer gently over medium heat, stirring continuously until the sauce thickens and becomes glossy.
- Serving: Slice the crispy chicken thighs into bite-sized pieces. Generously drizzle the tangy lemon sauce over the chicken. Garnish with freshly sliced green onions and lemon wedges for an added fresh burst of flavor and presentation. Serve immediately to enjoy the perfect combination of crispy and tangy tastes.
Notes
- Double frying ensures extra crispy and crunchy chicken; avoid skipping the resting step between frying.
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Adjust sugar in the sauce based on your preference for sweetness and balance with acidity.
- Chinese cooking wine is optional but adds depth to the sauce.
- Keep oil temperature steady during frying to avoid greasy chicken.
- For a gluten-free version, substitute plain flour with a gluten-free alternative.
