Crispy Chinese Lemon Chicken
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
35 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
349 kcal
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Course
Main Course
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Cuisine
Chinese
Crispy Chinese Lemon Chicken
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When life gives you lemons, skip the lemonade - make crispy AF Lemon Chicken! This crispy Chinese Lemon Chicken squeezes the sourest moments in life to make golden juicy chicken you won’t be able to get enough of!
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Ingredients
MARINADE:
- 1 pound chicken thighs sliced into 1-inch pieces
- I/2 teaspoon ginger grated
- 3 garlic cloves minced
- 1 tablespoons soy sauce
- 1 tablespoons Shaoxing wine
- 1 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon baking soda
SAUCE:
- 1/4 cup fresh lemon juice not bottled
- ¼ water
- 3 tablespoons sugar
- 1 tablespoon Shaoxing wine
- ½ teaspoon chicken bouillon
- ⅛ teaspoon salt
- 2 teaspoons cornstarch
- 2 tablespoons water
- 5 garlic cloves minced
- ½ teaspoon ginger grated
DREDGE:
- 1/3 cup Potato Starch
- 1/3 cup cornstarch
- 3 tablespoons water
- 1 egg
- 2 tablespoon all-purpose flour or cornstarch
GARNISHES (OPTIONAL):
- lemon slices
- green onions
- sesame seeds
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Instructions
- In a large bowl or airtight container, combine cut chicken thighs, ginger, garlic, soy sauce, Shaoxing wine, cornstarch, sesame oil, and baking soda. Massage the marinade into the chicken until it’s fully absorbed, then cover and marinate in the fridge for at least 30 minutes. Keep the chicken cold in the fridge until the dredge is ready.
- In a small bowl whisk together the sauce - lemon juice, water, sugar, Shaoxing wine, chicken bouillon, & salt. Set aside. In a separate small bowl, whisk together cornstarch and water, then set aside.
- Make the dredge in a large bowl by combining potato starch and cornstarch. Drizzle in 1 tablespoon of water into the starch mixture at a time, then use your fingers to mix & crumble the water into the starch, creating crumbles in the dredge - this is what will make the chicken extra crispy! Repeat for the rest of the water - refer to the blog post above for ideal dredge texture.
- Remove chicken from the fridge, add the egg and all-purpose flour directly into the marinated chicken, then mix until just combined. Add a few pieces of chicken into the dredge & press or scrunch the dredge onto the chicken! Once all the chicken is dredged, rest chicken for 10-15 minutes to absorb some of the dredge so it really sticks!
- In the meantime, heat a medium-sized pot on medium-high heat with enough oil to deep fry. You’ll know it’s hot when you add a wooden chopstick or spoon & it starts to sizzle. Add chicken in batches - don’t overcrowd otherwise your chicken won’t turn crispy! Use tongs or slotted spoon to gently separate the chicken so they don’t stick together. Cook for 2-3 minutes, or until golden brown and crispy. You’ll also notice the oil bubbles are calmer & a lot smaller. Remove & drain chicken on a wire rack or paper towel-lined plate. Turn off heat & rest chicken for 15-20 minutes.
- Double-Fry: Reheat pot of oil on medium-high heat. Once hot, add chicken back in batches to prevent overcrowding. Cook for another 2-3 minutes, or until oil bubbles are calmer & a lot smaller, and chicken is extra crispy. Remove & drain chicken on a wire rack or paper towel-lined plate. Turn off heat
- Heat a large pan on medium heat with about a tablespoon of oil. Add the garlic and ginger and cook for a few seconds, until they’re soft and fragrant. Pour in the sauce mixture and heat for about 1 minute, or until it starts to bubble. Mix the cornstarch slurry again in case the cornstarch settled to the bottom, then pour it into the sauce. Continuously stir so the cornstarch doesn’t clump. Cook for about another 2-3 minutes, or until it’s your desired consistency. Turn off the heat.
- Toss chicken into the sauce & continue to mx until the chicken is well coated. Remove & garnish with toasted sesame seeds, sliced green onions, & lemon slices if you’re feeling fancy, then enjoy!
Nutrition Information
Show Details
Serving
0.25recipe
Calories
349kcal
(17%)
Carbohydrates
39g
(13%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
58mg
(19%)
Sodium
529mg
(22%)
Potassium
340mg
(10%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
110IU
(2%)
Vitamin C
10mg
(11%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 349kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 529mg | 22% |
| Potassium | 340mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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