How To Make Crispy Lemon Chicken(1/2)

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

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

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with additional flavor.

Whisk together 1/2 cup all-purpose flour, 1/3 cup corn flour, 1 egg, 1/3 cup water or half and half, a pinch of salt, and a pinch of pepper for a couple of minutes until even.

Drizzle a little cooking oil into the batter and whisk for another minute until mixed well.

Let the batter rest for 5 minutes.

Trim the fat from an 8 to 9 oz boneless skinless chicken breast and slice it in half.

Pound the chicken to an even thickness of about 1/4 inch using a cleaver or meat pounder.

Heat about half an inch of cooking oil in a wok over high heat.

Drop in some green onion to test the oil; when they start bubbling and swimming, the oil is ready.

Coat the chicken pieces in the batter, letting excess drip off, and carefully place them in the hot oil.

Fry the chicken for about 3 minutes on each side, flipping once, until golden brown.

If the oil is too hot, reduce the heat to medium-high after 2.5 minutes when the edges start to brown.

Once cooked, let the chicken rest for 5 to 10 minutes until the batter has bubbles around it.

Chop the chicken into pieces and set aside.

In a clean wok, heat over medium-high heat and add a little ginger for flavor.

Add 1/2 cup chicken stock and the juice of 1 fresh lemon, squeezing out all the juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens