Description
Enjoy a crispy and zesty homemade Chinese Lemon Chicken, featuring tender chicken thighs double-fried to golden perfection and coated in a tangy lemon sauce that balances sweetness and acidity for a delightful meal perfect for family dinners.
Ingredients
Scale
Chicken and Batter
- 500 grams Chicken Thighs (Boneless and skinless)
- 1 teaspoon Cooking Salt (Kosher salt recommended)
- 100 grams Cornflour (Cornstarch) (Can substitute with all-purpose flour)
- 100 grams Plain Flour (Mix with cornflour for best results)
- 1 teaspoon Baking Powder (Ensure freshness)
- 200 milliliters Cold Soda Water (Can substitute with ice-cold water)
- 500 milliliters Vegetable Oil (For deep frying)
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)
Instructions
- Preparation: Begin by pounding the chicken thighs to an even thickness of approximately 0.7 cm to ensure consistent cooking. Season them generously with kosher salt and dust with cornflour to promote crispiness during frying.
- Batter Preparation: In a mixing bowl, combine the cold soda water with cornflour, plain flour, salt, and baking powder to create a light batter that will coat the chicken and produce a crunchy texture.
- First Frying: Heat the vegetable oil in a deep fryer or large pot to 160°C (320°F). Dip each seasoned chicken piece into the batter, then carefully place into the hot oil. Fry for about 3 minutes until the coating turns pale golden. Remove and drain the chicken pieces, letting them rest and cool for 20 minutes.
- Second Frying: Increase the oil temperature to 200°C (390°F) for the final fry. Return the chicken pieces to the hot oil and fry for another 3 minutes or until they achieve a rich golden color and extra crispiness. Drain well on paper towels to remove excess oil.
- Sauce Preparation: In a saucepan, whisk together a small amount of cornflour with a splash of chicken stock to make a slurry. Add the remaining chicken stock, lemon juice, white sugar, grated garlic, grated ginger, and Chinese cooking wine (if using). Simmer gently while stirring until the sauce thickens to a glossy consistency.
- Serving: Slice the crispy fried chicken and drizzle generously with the prepared lemon sauce. Garnish with sliced green onions and lemon wedges for an extra burst of freshness and presentation. Serve immediately for best taste and texture.
Notes
- Double frying the chicken helps achieve the signature extra crispy texture while keeping the meat juicy inside.
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Adjust the sugar amount in the sauce to suit your preferred sweetness level.
- Ensure oil temperature is accurately maintained for optimal frying results.
- Chinese cooking wine is optional but enhances the sauce’s depth of flavor.
- For a gluten-free option, substitute the plain flour with a gluten-free flour blend.
