Introduction
This delightful recipe for crispy lemon chicken combines succulent chicken thighs with a light and airy batter, all topped off with a zesty lemon sauce. The result is a dish that promises crunch and flavor in every bite. Perfect for serving over steamed rice, this meal is sure to impress at any dinner table.
Detailed Ingredients with measures
Cups
▢ 4 x 125g/3oz chicken thigh fillets, skinless and boneless (or 2 breasts – Note 1)
▢ 1/2 tsp cooking salt / kosher salt
▢ 1/4 cup cornflour / cornstarch
▢ 1 – 1 1/2 litres (4 – 6 cups) vegetable or canola oil, for frying – 4cm / 1.6″ depth (re-usable, Note 2)
STAY-CRISP FRY BATTER
▢ 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 sparking mineral water (Note 3)
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 (can omit for alcohol-free)
GARNISH (OPTIONAL)
▢ Lemon slices, to serve (optional)
▢ 1 green onion, finely sliced on the diagonal, to serve (optional)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4
This flavorful lemon chicken dish is simple to prepare and will surely be a hit with your family or guests. With the right balance of crunch and zest, it is perfect for any occasion. Whether you’re entertaining or just looking for a tasty weeknight meal, this recipe is sure to satisfy.
Detailed Directions and Instructions
Prepare the Batter
Refrigerate the dry batter ingredients. In a bowl, whisk together 1/3 cup of cornflour, 1/3 cup plus 1 tbsp of plain flour, 1/2 tsp of cooking salt, and 1/4 tsp of baking powder. Once mixed, place the bowl in the fridge while you prepare the chicken.
Pound the Chicken
Place the chicken thigh fillets on a cutting board. Cover with a freezer bag or a product like Go-Between, and pound the chicken evenly with a meat mallet or the bottom of a skillet until the thickness is about 0.7cm (1/3 inch). Sprinkle both sides of the chicken with 1/2 tsp of cooking salt.
Dust the Chicken
Spread cornflour on a plate. Dust each side of the pounded chicken with the cornflour, shaking off any excess. Set the chicken aside on a plate while you continue with the preparation.
Heat the Oil
In a large heavy-based pot (24cm or 9.4 inches recommended), heat vegetable or canola oil to 160°C (320°F). Ensure the oil depth is at least 4cm (1.6 inches) to allow the chicken to float while frying.
Finish the Batter
Remove the bowl from the fridge. Add 1/2 cup of cold soda water to the flour mixture and whisk just until combined. It’s okay if some small lumps remain; avoid over-mixing to keep the batter light.
First Fry
Dip a piece of chicken into the batter, letting any excess drip off. Carefully place it into the hot oil. Fry for 3 minutes or until the chicken is very pale golden. Remove and place on a paper towel-lined tray. Repeat with the remaining chicken pieces.
Cool the Chicken
Allow the fried chicken to cool for 20 minutes on the tray.
Prepare Lemon Sauce
In a small saucepan, combine 6 tsp of cornflour with a splash of chicken stock and whisk until lump-free. Gradually add the remaining 1/2 cup of chicken stock, along with 1/2 cup of fresh lemon juice, 1/3 cup of white sugar, 1/2 tsp of finely grated garlic, 1/2 tsp of finely grated ginger, and 1 tbsp of Chinese cooking wine (if using). Whisk and bring to a simmer over medium heat. Let the mixture simmer for 3 minutes, stirring occasionally, until it thickens to a honey-like consistency. Remove from heat and cover to keep warm.
Second Fry
Increase the oil temperature to 200°C (390°F). Fry two pieces of the chicken at a time for 3 minutes or until they turn deep golden and are very crispy. Turn them in the oil halfway through the cooking time for even crisping. Remove and place on a paper towel-lined tray. Repeat with the remaining chicken.
Serve
Slice the chicken into 2 cm thick pieces (3/4 inch) and transfer them to a serving plate. Pour the prepared Lemon Sauce over the chicken. If desired, garnish with finely sliced green onions and lemon slices. Serve alongside steamed rice or your preferred sides.
Notes
1. Chicken Cut
Chicken thighs are preferred for their juiciness and nubbly surface that creates a crunchier texture. However, chicken breasts can be used instead; slice the breasts in half lengthwise to form four thin steaks and follow the recipe without the need to pound.
2. Oil Re-use
The oil can be reused for various cooking purposes as it remains clean after frying.
3. Cold Soda Water
Ensure the soda water is cold as it helps achieve a crispy coating. Avoid using naturally fizzy mineral water; instead, stick to club soda or seltzer for the best results. In a pinch, very cold water can be a substitute, though it may not yield quite the same crispiness.
4. Batter Tips
A cold batter is essential for a light and crispy coating. Refrigerating the dry ingredients helps, as does using cold soda water. If making a larger batch, keep the batter refrigerated between frying sessions.
5. Sheets for Pounding
Use freezer bags, parchment paper, or specifically designed sheets like Go-Between for pounding the chicken.
6. Cooling Before Second Fry
Allowing the chicken to cool before the second fry enhances crispiness.
Make Ahead
You can complete the first fry up to an hour in advance. Leave the chicken uncovered at room temperature. Keep the lemon sauce covered on the stove, ready to reheat. Complete the second fry when ready to serve.
Leftovers
Leftover chicken can be stored for up to 3 days, but keep in mind the crust may soften due to the sauce. Store the sauce separately if possible.
Cook techniques
How to Pound Chicken
Pound chicken to an even thickness of about 0.7cm (1/3 inch) using a meat mallet or the bottom of a skillet to ensure even cooking.
Dusting Chicken
Before dipping chicken in batter, dust it lightly with cornflour to help the batter adhere better during frying.
Preparing Frying Oil
Preheat vegetable or canola oil to 160°C (320°F) for the first fry. Ensure the oil is deep enough (4cm/1.6 inches) to allow the chicken to float.
Making Stay-Crisp Fry Batter
Combine cornstarch, plain flour, baking powder, and salt, then refrigerate. Add cold soda water just before dipping the chicken, whisking until combined, leaving small lumps for a light batter.
First Fry
Fry chicken pieces for about 3 minutes until pale golden. Allow resting on a paper towel-lined tray to cool for 20 minutes.
Making Lemon Sauce
Combine cornstarch with a splash of chicken stock in a saucepan. Gradually add remaining stock and other ingredients, whisking until smooth. Simmer until thickened to a honey-like consistency.
Second Fry
Increase oil temperature to 200°C (390°F) and fry chicken pieces for another 3 minutes until dark golden and crispy.
Serving Suggestions
Slice chicken into thick pieces and serve with warm lemon sauce. Garnish with green onions and lemon slices. Pair with steamed rice.
FAQ
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used; just cut them in half lengthwise to form thinner pieces.
How can I reuse frying oil?
If the oil is clean, it can be reused for various cooking purposes, including sautéing.
What type of soda water should I use?
Use cold soda water or seltzer water, not sparkling mineral water, as it provides a better crispiness.
How does cooling the chicken before the second fry affect crispiness?
Cooling the chicken between fries makes the crust significantly crispier.
Can the dish be made ahead of time?
Yes, you can do the first fry in advance. Keep the chicken uncovered and prepare the lemon sauce to heat later.
How should leftovers be stored?
Leftovers can be stored for up to 3 days. To maintain crispiness, keep the chicken and sauce separate if possible.
Conclusion
This crispy lemon chicken dish, featuring succulent chicken marinated and lightly battered for frying, paired with a tangy and sweet lemon sauce, promises a delightful culinary experience. The careful preparation and frying method ensure a golden, crunchy exterior while maintaining the juiciness of the chicken inside. Perfect for a cozy dinner, this dish can be served with steamed rice or your choice of sides for a satisfying meal.
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Chop the fried chicken and toss it with mixed greens, cherry tomatoes, cucumber, and a tangy vinaigrette for a refreshing salad.
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Serve the fried chicken alongside a medley of stir-fried seasonal vegetables tossed in a light soy sauce for a balanced meal.
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Layer the crispy chicken with lettuce, tomato, and a spicy mayo in a toasted bun for a satisfying sandwich option.
