Crispy Lemon Chicken with Sweet and Sour Lemon Sauce - Chinese Style 酸甜檸檬雞

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.

Cut chicken breast along the grain into one inch wide strips, then slice into small chunks about ¾ of an inch thick.

Marinate chicken with Shaoxing wine, soy sauce, salt, and white pepper. Mix evenly and set aside for 30 minutes.

Prepare the lemon sauce by grating about one tablespoon of zest from the lemons and setting it aside.

Squeeze half a cup of juice from the two lemons.

In a saucepan, combine water, sugar, cornstarch, rice vinegar, lemon juice, and salt. Cook on medium heat, stirring frequently until the sauce thickens and becomes glossy.

Check the sauce by ensuring it clings to the back of a spoon and exposes the bottom of the pan when stirred. Set the sauce aside.

Add to the marinated chicken: 2 egg whites, 1 tablespoon of vegetable oil, and half a cup of cornstarch. Mix thoroughly.

Dredge each wet piece of chicken in cornstarch to make them crispier.

Heat cooking oil (peanut or canola) to 350 degrees Fahrenheit for deep frying. Test temperature with a moistened chopstick; it should sizzle.

Fry the chicken pieces for 3 minutes until they float to the top, indicating they are cooked.

After frying, let the pieces cool for a few minutes, then heat the oil back up and re-fry them for about 60 seconds until golden brown.

Place the fried chicken on paper towels to soak up excess oil.

In a large bowl or wok, combine the fried chicken with the lemon sauce and sprinkle with lemon zest before tossing to coat.

Cooking Techniques

Equipment Needed

Spice Level:

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