Crispy Chinese Lemon Chicken

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber, while rice flour is often less expensive.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are generally cheaper than breasts.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

Whisk cornflour, flour, salt and baking powder, keep in fridge while you prep.

Sprinkle chicken with the salt, dust with cornflour, shake off excess, put aside on plate.

Starting heating oil to 160°C/320°F in a heavy based pot. Add soda water into the batter bowl and whisk just until combined, few little lumps ok. Dip chicken in, let excess drip off. Fry 3 min (will be very very pale gold) then transfer to paper towel. Repeat with remaining chicken. COOL 20 min.

Meanwhile make sauce. Whisk the cornflour with splash of stock in a small saucepan until lump free, then whisk in everything else. Simmer 3 min until consistency of thin honey (thickens as it cools), remove from stove and keep warm.

Heat oil to 200C/390F, fry chicken 3 min until deep gold and super crispy. Slice, sauce, serve!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens