Description
This Crispy Chinese Lemon Chicken recipe offers a nostalgic take on a classic dish, featuring tender chicken thigh fillets coated in a light, crispy batter and tossed in a tangy, sweet lemon sauce. Perfectly fried to golden perfection, this dish combines crunchy texture with a vibrant citrus flavor, making it a delightful main course for any dinner.
Ingredients
Scale
Chicken
- 4 x 125g (3oz) chicken thigh fillets, skinless and boneless (or 2 chicken breasts)
- 1/2 tsp cooking salt / kosher salt
Frying Batter
- 1/4 cup cornflour / cornstarch
- 1/3 cup cornflour / cornstarch
- 1/3 cup + 1 tbsp plain flour (all-purpose flour)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp baking powder
- 1/2 cup cold soda water (not sparkling mineral water)
Frying Oil
- 1 – 1 1/2 litres (4 – 6 cups) vegetable or canola oil, for frying (4cm / 1.6″ depth, re-usable)
Lemon Sauce
- 6 tsp cornflour / cornstarch
- 1/2 cup chicken stock / broth, low sodium
- 1/2 cup lemon juice, fresh
- 1/3 cup white sugar
- 1/2 tsp garlic, finely grated
- 1/2 tsp ginger, finely grated
- 1 tbsp Chinese cooking wine (optional, omit for alcohol-free)
To Serve (Optional)
- Lemon slices
- 1 green onion, finely sliced on the diagonal
Instructions
- Prepare the Chicken: Pat the chicken thigh fillets dry and season lightly with 1/2 tsp salt. Cut into bite-sized pieces if preferred. In a shallow bowl, toss the chicken pieces in 1/4 cup cornflour to coat evenly; this helps the batter stick and provides extra crispiness.
- Make the Batter: In another bowl, combine 1/3 cup cornflour, 1/3 cup plus 1 tbsp plain flour, 1/2 tsp salt, and 1/4 tsp baking powder. Gradually whisk in 1/2 cup cold soda water until you get a smooth batter that’s thick enough to coat the chicken but light enough to be crisp when fried.
- Heat the Oil: Pour 1 to 1 1/2 litres of vegetable or canola oil into a deep frying pan or wok, to about 4cm (1.6 inches) depth. Heat the oil to about 180°C (350°F), suitable for deep frying.
- Fry the Chicken: Dip the cornflour-coated chicken pieces into the batter, ensuring each piece is fully covered. Carefully lower the battered chicken into the hot oil in batches to avoid overcrowding. Fry until golden and crispy, approximately 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Prepare the Lemon Sauce: In a small saucepan, mix 6 tsp cornflour with chicken stock to form a slurry. Add lemon juice, white sugar, grated garlic, grated ginger, and Chinese cooking wine. Heat gently over medium heat while stirring constantly until the sauce thickens and becomes glossy.
- Toss and Serve: Quickly toss the fried chicken pieces in the hot lemon sauce to coat evenly. Serve immediately garnished with optional lemon slices and diagonally sliced green onion for extra freshness and color.
Notes
- For a lighter protein option, chicken breasts can be used instead of thigh fillets.
- Use cold soda water in the batter to help create a light, crispy coating.
- Maintain the oil temperature around 180°C to ensure the chicken cooks through while remaining crispy.
- Chinese cooking wine can be omitted for an alcohol-free version without compromising flavor.
- Reusing frying oil is possible if strained and stored properly, but avoid overheating the oil multiple times.
