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Lemon Chicken

25

  • Prep Time25 mins
  • Total Time45 mins
  • Makes4 servings
Lemon Chicken

Recipe by Jennifer Pallian, Produced by Sun Ngo, Photography by Christie Vuong, Food Styling by Ashley Denton, Prop Styling by Christine Hanlon.

In this homemade version of a take-out favourite, bite-sized pieces of chicken are battered and fried to crisp golden-brown and then tossed in an irresistible sticky sauce made with fresh lemon juice and zest. —Jennifer Pallian

Lemon Sauce

  • 1/4 cup fresh lemon juice

  • 1 tbsp cornstarch

  • 1/4 cup granulated sugar

  • 1/4 cup chicken broth

  • 1 tsp lemon zest

  • 454 g chicken thighs, cut into 1 ½-in. pieces

  • 1 tbsp soy sauce

  • Canola or peanut oil, for frying

  • 1/4 cup all-purpose flour

  • 2 tbsp cornstarch

  • 1 tsp baking powder

  • 1 green onion, thinly sliced

Instructions

  • Sauce: Whisk lemon juice with 1 tbsp cornstarch in a small saucepan until smooth. Set over medium, then whisk in sugar, broth and zest. Bring to a boil, then reduce heat to medium-low. Cook until sauce is thick and glossy. Remove from heat and set aside.

  • Toss chicken with soy in a medium bowl. Set aside. Line a wire rack with paper towels.

  • Pour oil into a large Dutch oven until it reaches 2- to 3-in. up the sides. (The sides of the pot should be at least twice the depth of the oil.) Clip a deep-fry thermometer to the side. Heat over medium until temperature reaches 375F.

  • Meanwhile, whisk flour with 2 tbsp cornstarch and baking powder in a large bowl. Add ¼ cup cold water, stirring gently to combine. Add chicken and any juices into the bowl. Stir until chicken is evenly coated.

  • Fry chicken, 6 to 8 pieces at a time, flipping halfway though, until deeply golden-brown, 3 to 4 min. (Cook in batches to avoid overcrowding.) Transfer chicken to prepared rack. Repeat with remaining chicken.

  • Just before serving, gently reheat lemon sauce on stovetop, then pour over fried chicken in a large bowl. Toss until coated. Sprinkle with green onion and serve with rice.

Kitchen tip Haven't deep-fried before? Let food scientist Jennifer Pallian walk you through the process in our guide to deep frying.

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