Ingredients

2 chicken breasts (around 400g each)

½ tbsp cornflour

½ tsp white pepper

950ml vegetable oil

2 eggs

150g plain flour

75g cornflour

1 tsp garlic salt or ½ tsp each of salt and garlic powder

2 tsp garlic powder

½ tsp bicarbonate of soda

1 tsp Chinese red pepper powder

2 lemons, juiced (around 100ml)

2 tbsp sugar

1½ tsp honey

1 tsp cornflour (for sauce)

Instructions

Step 1: Slice the chicken breasts horizontally into two thin halves. Sprinkle with ½ tbsp cornflour, ½ tsp salt, white pepper, and ½ tbsp water. Leave to marinate for 20 minutes.

Step 2: Whisk the eggs in a bowl and set aside. In a second bowl, mix the plain flour, 75g cornflour, garlic salt, garlic powder, bicarbonate of soda, and red pepper powder. Divide this mixture evenly into two bowls.

Step 3: Stir the whisked eggs into one bowl of the flour mixture, adding 3–5 tbsp cold water one tablespoon at a time until the batter has a double cream consistency.

Step 4: Coat each chicken half in the batter, then dredge thoroughly in the dry flour mixture. Use your hands to rub in the flour for an even coat. Repeat until all the chicken is coated.

Step 5: Heat the vegetable oil in a medium saucepan until it reaches 160°C or bubbles form around a chopstick. Reduce heat to medium and fry the chicken halves in batches for 5 minutes, turning halfway, until pale golden.

Step 6: Let the chicken rest for 5 minutes. Then increase the oil temperature to 200°C and fry the chicken again for 30 seconds to develop a deep golden, crispy coating. Drain and cool before slicing.

Step 7: For the sauce, combine the lemon juice, sugar, and honey in a bowl. In another small bowl, mix 1 tsp cornflour with 1½ tsp water.

Step 8: Heat the lemon mixture in a pan over medium heat until bubbling. Slowly stir in the cornflour mixture until the sauce thickens to your liking. Remove from heat.

Step 9: Serve the sauce drizzled over the sliced chicken or as a dipping sauce on the side.

Tips & Variations

Make sure the oil temperature is consistent for crispier chicken and avoid overcrowding the pan to keep oil temperature steady.

Swap Chinese red pepper powder for cayenne pepper if unavailable, adjusting quantity to your preferred spice level.

For extra tang, add a splash of rice vinegar to the lemon sauce.

The double frying method yields a crispier coating that stays crunchy longer.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust cooking times slightly as thighs may take a bit longer to cook through.

How do I know when the oil is at the right temperature?

You can use a kitchen thermometer to check for 160°C and 200°C. Alternatively, dip a wooden chopstick or spoon handle into the oil—if bubbles form steadily around it, the oil is ready.