Description
This Easy Lemon Chicken recipe features tender chicken breasts marinated and coated in a flavorful batter, twice-fried to achieve a perfectly crispy exterior. Served with a tangy, sweet lemon sauce that can be drizzled over the chicken or used as a dipping sauce, this dish is a delicious fusion of crunchy texture and bright citrus flavor.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts (around 400g each)
- ½ tbsp cornflour
- ½ tsp white pepper
- ½ tsp salt
- ½ tbsp water
Batter and Coating
- 2 eggs
- 150g plain flour
- 75g cornflour
- 1 tsp garlic salt or ½ tsp salt plus ½ tsp garlic powder
- 2 tsp garlic powder
- ½ tsp bicarbonate of soda
- 1 tsp Chinese red pepper powder
Frying
- 950ml vegetable oil (for frying)
Lemon Sauce
- 2 lemons, juiced (around 100ml)
- 2 tbsp sugar
- 1½ tsp honey
- 1 tsp cornflour
- 1½ tsp water (to mix with cornflour for sauce)
Instructions
- Marinate the Chicken: Slice each chicken breast horizontally into two thin halves. Sprinkle the chicken with ½ tbsp cornflour, ½ tsp salt, ½ tsp white pepper, and ½ tbsp water. Mix well and leave to marinate for 20 minutes to tenderize and infuse flavor.
- Prepare the Batter and Flour Mixture: Whisk the two eggs in a bowl and set aside. In a separate large bowl, combine 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 equal parts, placing one portion into another bowl for batter preparation.
- Make the Batter: Into one of the flour mixture bowls, stir in the whisked eggs and 3-5 tbsp cold water, adding the water gradually, 1 tbsp at a time, until the consistency resembles double cream. This will be used to coat the chicken initially.
- Coat the Chicken: Dip one chicken half into the batter until fully covered. Then coat it thoroughly with the reserved dry flour mixture by rubbing it in with your hands to ensure complete coverage. Repeat this process for all four chicken halves.
- First Fry: Pour vegetable oil into a medium saucepan, filling it no more than one-third full. Heat the oil over medium-high heat until it reaches 160°C or creates bubbles around a chopstick. Reduce heat to medium and gently lower the chicken pieces into the oil in batches if necessary. Fry each piece for about 5 minutes, turning halfway through, until they are pale golden and partially cooked. Remove and let rest for 5 minutes.
- Second Fry: Increase the oil temperature to 200°C by heating on high. Fry the rested chicken pieces again for about 30 seconds or until they develop a deep golden, crispy coating. Remove and set aside to cool slightly before slicing evenly.
- Prepare the Lemon Sauce: In a bowl, mix lemon juice, sugar, and honey until combined. In another small bowl, mix the cornflour with 1½ tsp water to form a slurry. Heat a pan on medium heat and add the lemon mixture. Once it starts bubbling, gradually add the cornflour slurry while stirring until the sauce thickens to your desired consistency. Remove from heat.
- Serve: Drizzle the lemon sauce over the crispy fried chicken slices or serve it on the side as a dipping sauce for a delicious tangy complement to the crunchy chicken.
Notes
- Ensure the oil temperature is correctly monitored for both frying stages to achieve the perfect crispy texture without overcooking the chicken.
- The double frying method results in an extra crunchy coating typical of many Asian-style fried chicken dishes.
- You can adjust the level of heat by modifying or omitting the Chinese red pepper powder according to your preference.
- Let the chicken rest after the first fry to maintain juiciness inside while allowing the coating to set.
- The lemon sauce can be prepared ahead and gently reheated before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-inspired
Keywords: lemon chicken, crispy fried chicken, double fried chicken, tangy lemon sauce, easy Chinese chicken recipe
