WATCH: How to Make Lemon Chicken

The zesty and sweet Chinese restaurant chicken dish is easy to make at home!

 
 
 
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
 
 
1 Prepare the chicken: Season chicken thighs with salt and pepper. Mix well.
 
2 Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch.
 
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.
 
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.
 
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.
 
6 Transfer to a serving dish. Garnish with lemon slices. Serve immediately.
 
See Also
May 30, 2016
 
 
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