Crispy Lemon Chicken
Make this Asian style crispy lemon chicken with lemon syrup. Anybody would love the crispy texture and the sweet and lemony taste of this chicken.
Ingredients
- 2 chicken breast 1 lb, sliced
- 1 egg white
- 1-1/2 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp sesame oil
- oil for frying
- 1 tbsp toasted sesame seeds
For the lemon sauce
- 2/3 cup chicken stock
- 4 tbsp Korean lemon syrup see the note
- 1 tbsp honey
- 2 tbsp cornstarch
- 3-4 fresh lemon slices optional
- 1 tbsp oil
For the coating
- 4 tbsp cornstarch
- 1/2 tsp baking powder
Instructions
- Beat the egg white until very foamy in a mixing bowl, add the soy sauce, ginger, sesame oil, and the chicken breast slices. Mix well and set aside for 10 minutes.
- To make the lemon sauce, combine all the ingredients except the oil and sesame seeds. If you prefer more tarty flavor, add the fresh lemon slices to the sauce.
- Heat the oil to reach at 175˚C (350˚F). Mix cornstarch with the baking powder in a shallow bowl. Coat the chicken lightly with the cornstarch mixture.
- Drop the chicken pieces into a hot oil and fry for 2 minutes. Do this in several batches. Once the entire batches are fried, repeat the frying again to get the crispier coating.
- In another skillet, heat 1 tablespoon oil over high heat until very hot. Pour the sauce mixture. It will bubble immediately. Let the sauce to thicken, about 2 minutes.
- Add the chicken pieces to the sauce and coat them evenly. Sprinkle with toasted sesame seeds and serve hot with rice.
Notes
If you don't have the Korean lemon syrup, use following for the lemon sauce :
1/2 cup chicken stock + 1 tbsp lemon zest + 3 tbsp lemon juice + 3 tbsp sugar + 1 tbsp honey + 1-1/2 tbsp cornstarch.
1/2 cup chicken stock + 1 tbsp lemon zest + 3 tbsp lemon juice + 3 tbsp sugar + 1 tbsp honey + 1-1/2 tbsp cornstarch.