Description
This Crispy Chinese Lemon Chicken recipe delivers a perfect balance of crunchy, golden fried chicken thighs coated in a light batter and smothered in a tangy, zesty lemon sauce. Ideal for a homemade feast, it uses a double-frying technique to ensure maximum crispiness and pairs the chicken with a fresh, flavorful sauce made from lemon juice, ginger, garlic, and a hint of sweetness. The dish is complemented by a garnish of green onions and lemon wedges, creating a vibrant and delicious meal for four.
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)
For Frying
- 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)
Garnish
- Sliced Green Onions
- Lemon Wedges
Instructions
- Preparation: Begin by pounding the chicken thighs to an even thickness of approximately 0.7 cm. Season the chicken thoroughly with salt and dust each piece generously with cornflour to enhance crispiness during frying.
- Prepare the Batter: In a mixing bowl, combine the cold soda water with the dry batter ingredients: cornflour, plain flour, salt, and baking powder. Mix gently to create a light, smooth batter that will coat the chicken evenly and crisp up nicely.
- First Fry: Heat the vegetable oil in a deep fryer or large pot to 160°C (320°F). Dip each seasoned chicken piece into the batter, ensuring full coverage, then carefully place them into the hot oil. Fry for about 3 minutes or until the batter turns a pale golden color. Remove and drain the chicken pieces on a rack or paper towel and allow them to cool for 20 minutes.
- Second Fry: Increase the oil temperature to 200°C (390°F). Return the chicken pieces to the hot oil and fry again for another 3 minutes to achieve a crispy, golden crust. Drain excess oil and set aside.
- Prepare the Lemon Sauce: In a saucepan, whisk cornflour with a splash of the chicken stock to form a slurry. Add the remaining chicken stock, fresh lemon juice, white sugar, grated garlic, grated ginger, and Chinese cooking wine if using. Simmer gently while stirring continuously until the sauce thickens and becomes glossy.
- Serve: Slice the crispy double-fried chicken thighs into bite-sized pieces. Arrange on a serving plate and generously drizzle the thickened lemon sauce over the chicken. Garnish with sliced green onions and lemon wedges to add freshness and an extra zing.
Notes
- Double frying the chicken ensures a crispier, more durable crust that holds up well under the lemon sauce.
- Using cold soda water in the batter helps to create a lighter and airier texture.
- Adjust the sugar amount in the sauce to suit your preference for sweetness versus tartness.
- For a gluten-free version, substitute plain flour with gluten-free flour blends suitable for frying.
- Ensure the oil temperature is accurate for both frying stages to avoid soggy or burnt chicken.
- The Chinese cooking wine is optional but adds depth of flavor to the sauce.
