Lemon Chicken (Japanese Style Recipe)

Cut 300 g of chicken breast into bite-sized pieces.

Season the chicken with 1 egg white, 1/2 teaspoon salt, and black pepper to taste; massage the seasoning into the chicken and set aside for 10 minutes.

Juice 1 lemon and pour the juice into a bowl.

Add 1 tablespoon soy sauce, 2 tablespoons honey, and 2 tablespoons water to the lemon juice; mix well.

Add 2 teaspoons potato starch to the sauce and ensure there are no lumps.

After marinating the chicken, coat it with the sauce mixture.

Add 1/4 cup flour and 2 teaspoons potato starch to the chicken and mix until evenly coated.

Heat oil in a frying pan to 170°C (about 350°F) for deep frying.

Deep fry the chicken pieces for about 3 minutes, then flip and cook for another 3 minutes until golden brown.

Drain the chicken on paper towels.

Pour the prepared sauce into the frying pan and cook on low heat until thickened.

Add the fried chicken to the sauce and coat each piece evenly.

Transfer to a plate and garnish with sesame seeds.

Equipment Needed

Spice Level:

Dietary