Chinese Crispy Lemon Chicken Recipe

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 breasts into strips or cubes as desired.

Season chicken with baking soda, salt, black pepper, ginger, and chopped garlic.

In a mixing bowl, beat 1 egg and add a pinch of salt and a splash of soy sauce.

Mix the chicken with the egg mixture until well coated, then cover with plastic wrap and refrigerate for 20-30 minutes.

Drain excess liquid from the marinated chicken.

In a clean bowl, add cornstarch and coat the chicken pieces thoroughly.

Let the coated chicken sit for 5-10 minutes to absorb some of the cornstarch.

Heat sunflower oil in a wok or pan until hot.

Fry the chicken in batches for 3-4 minutes until crispy, avoiding overcrowding the pan.

Drain the fried chicken on kitchen towels to remove excess oil.

In a small mixing bowl, combine chicken stock, a pinch of salt, black pepper, lemon juice, lemon zest, and white sugar, then add a little cornstarch to thicken.

In a wok or pan, heat a little oil and sauté chopped ginger and garlic until fragrant.

Add the sauce mixture to the pan and cook until it thickens, adjusting with more lemon juice if necessary.

Add the fried chicken to the sauce and toss to coat evenly.

Serve the chicken garnished with sesame seeds, chopped green onions, and red chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens