Description
This Easy Lemon Chicken recipe features crispy fried chicken coated in a flavorful batter and topped with a tangy, sweet lemon sauce. Perfectly balanced with a golden, crunchy exterior and moist interior, this dish is an irresistible combination of textures and flavors. Ideal for a quick yet impressive meal.
Ingredients
Scale
Chicken Marinade
- 2 chicken breasts (around 400g each)
- ½ tbsp cornflour
- ½ tsp white pepper
- ½ tbsp water
- ½ tsp salt
Batter and Coating
- 2 eggs
- 150g plain flour
- 75g cornflour
- 1 tsp garlic salt or ½ tsp salt + ½ tsp garlic powder
- 2 tsp garlic powder
- ½ tsp bicarbonate of soda
- 1 tsp Chinese red pepper powder
- 3–5 tbsp cold water (for batter)
Frying
- 950ml vegetable oil
Lemon Sauce
- 2 lemons, juiced (around 100ml)
- 2 tbsp sugar
- 1½ tsp honey
- 1 tsp cornflour
- 1½ tsp water (for cornflour slurry)
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally into two thin halves each. Sprinkle them with ½ tbsp cornflour, ½ tsp salt, ½ tsp white pepper, and ½ tbsp water. Mix gently to coat and let the chicken marinate for 20 minutes to absorb the seasoning.
- Make the Batter: Whisk the eggs in a bowl and set aside. In a separate large bowl, combine the plain flour, cornflour, garlic salt (or salt and garlic powder), garlic powder, bicarbonate of soda, and Chinese red pepper powder. Divide this flour mixture into two bowls equally.
- Prepare Batter Mix: To one of the flour bowls, stir in the whisked eggs and add 3 to 5 tablespoons of cold water gradually, stirring well until the batter reaches the consistency of double cream—smooth and thick but pourable.
- Coat the Chicken: Dip one piece of chicken into the batter, ensuring it is evenly covered. Then coat it thoroughly in the remaining dry flour mixture, using your hands to rub the flour onto the chicken for full coverage. Repeat with all four chicken halves.
- First Fry: Pour vegetable oil into a medium saucepan to about one-third full and heat over medium-high until the oil reaches 160°C or bubbles form around a chopstick dipped in the oil. Lower the heat to medium and carefully add the chicken pieces in batches to avoid overcrowding. Fry for 5 minutes, turning halfway through, until the chicken is pale golden and cooked through.
- Rest and Heat Oil Further: Remove the chicken and let it rest for 5 minutes. Meanwhile, increase the oil temperature to 200°C by heating on high.
- Second Fry: Return the chicken pieces to the hot oil and fry for an additional 30 seconds to crisp up the coating to a deep golden color. Remove and set aside to cool slightly before slicing evenly.
- Make the Lemon Sauce: In a bowl, combine the freshly squeezed lemon juice, sugar, and honey. In another small bowl, mix 1 teaspoon cornflour with 1½ teaspoons water to make a slurry. Heat a pan over medium heat, add the lemon mixture and bring it to a gentle bubble. Slowly stir in the cornflour slurry a little at a time until the sauce thickens to your preferred consistency. Remove from heat.
- Serve: Drizzle the tangy lemon sauce over the sliced chicken or serve it on the side as a dipping sauce for an extra burst of flavor.
Notes
- Ensure the oil temperature is accurate for frying by using a thermometer or the chopstick bubble test to achieve the perfect crispy texture.
- Do not overcrowd the saucepan when frying; this helps maintain oil temperature and ensures even cooking.
- Let the chicken rest briefly after the first fry to lock in juices before the final crisping fry.
- You can adjust the sweetness or tartness of the lemon sauce by varying the sugar or lemon juice to suit your taste.
- The double frying technique results in an exceptionally crisp coating without overcooking the chicken inside.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Keywords: lemon chicken, crispy fried chicken, lemon sauce chicken, double fried chicken, Chinese chicken recipe, easy chicken recipe
