WATCH: How to Make Lemon Chicken
The zesty and sweet Chinese restaurant chicken dish is easy to make at home!
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1 kilo boneless chicken thighs, with skin left on, (season with salt and pepper)
2 medium eggs, beaten
1 cup cornstarch
1 tablespoon soy sauce
1/2 cup lemon juice
1/2 cup chicken stock
1/3 cup white sugar
1/2 tablespoon cornstarch, dissolved in 1 tablespoon water
salt, to taste
pepper, to taste
oil, for deep frying
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1 Prepare the chicken: Season chicken thighs with salt and pepper. Mix well.
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2 Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch.
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3 Heat oil in a deep pan. Deep-fry chicken thighs in batches until crispy and golden brown. Drain on paper towels to remove excess oil.
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4 Make the lemon glaze: Reserve a third of the oil used for frying. Add soy sauce, lemon juice, stock, and sugar. Bring to a boil, stirring constantly until sugar dissolves.
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5 Add dissolved cornstarch to the lemon mixture. Stir until the sauce turns thick and glossy. Season with salt and pepper. Set aside and keep warm.
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6 Transfer to a serving dish. Garnish with lemon slices. Serve immediately.
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See Also
See Also
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