Ingredients
For the Chicken:
- Boneless, skinless chicken breasts: Cut into bite-sized pieces for even cooking and a perfect crispy texture.
- Eggs: Lightly beaten, creating a base for the flour and cornstarch coating.
- Cornstarch and all-purpose flour: The combination gives the chicken a light, crisp exterior when fried.
- Salt and black pepper: Season the coating for balanced flavor.
- Oil for frying: Use a neutral oil like vegetable or canola oil for crispy, golden chicken.
For the Lemon Sauce:
- Chicken stock: Adds depth to the lemon sauce.
- Fresh lemon juice and zest: Brings a bright, tangy flavor to the dish.
- Granulated sugar: Balances the tartness of the lemon for a sweet tangy glaze.
- Red pepper flakes: Optional, for a hint of heat.
- Cornstarch and water: Thickens the sauce to coat the chicken evenly.
Optional Garnishes:
- Sesame seeds
- Thinly sliced green onions
Instructions
1. Prepare the Chicken:
- In a shallow dish, whisk eggs with salt and pepper.
- In another shallow dish, combine flour, cornstarch, salt, and pepper.
- Coat each piece of chicken in the flour mixture, ensuring it’s fully coated.
- Dip the chicken into the egg mixture, allowing excess to drip off.
- Return the chicken to the flour mixture, pressing gently to adhere a second layer.
- Place the coated chicken pieces on a wire rack.
2. Fry the Chicken:
- Heat 3 inches of oil in a deep, heavy-bottomed pot to 350°F (175°C).
- Fry 7–8 pieces of chicken at a time for about 5 minutes or until crispy and golden brown.
- Remove using a slotted spoon and place on a wire rack to drain excess oil.
- Repeat with the remaining chicken.
3. Make the Lemon Sauce:
- In a small saucepan, combine chicken stock, fresh lemon juice, lemon zest, sugar, and red pepper flakes.
- Bring to a gentle simmer over medium heat.
- Mix cornstarch and water in a small bowl to create a slurry. Gradually whisk the slurry into the sauce.
- Continue cooking, stirring frequently, until the sauce thickens.
4. Assemble the Dish:
- Toss the fried chicken in the prepared lemon sauce until evenly coated.
- Sprinkle with additional lemon zest for extra brightness.
5. Garnish and Serve:
- Garnish with sesame seeds and sliced green onions if desired.
- Serve hot with steamed rice or noodles for a complete meal.
Notes
- Crispy Chicken: The double-dip method with cornstarch and flour ensures a perfectly crispy coating.
- Bright, Tangy Sauce: Fresh lemon juice and zest bring a vibrant citrus flavor that pairs beautifully with the crispy chicken.
- Quick and Easy: Ready in 30 minutes, this recipe is ideal for a delicious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes