The perfect crispy lemon chicken recipe

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.

Cut chicken thighs into small bite-sized pieces.

Add 4 tablespoons of soy sauce and 2 tablespoons of Chinese rice wine to the chicken.

Add 2 eggs to the chicken and mix well to coat all pieces with the marinade.

Let the chicken marinate for about 15 minutes.

Prepare the sauce by adding 4 tablespoons of soy sauce, chicken stock (from chicken powder), and 1 mug of water in a bowl.

Grate the zest of 2 lemons and add the juice of 3 lemons to the sauce mixture.

Chop 1 jalapeno, 1 inch of ginger root into matchsticks, and crush 4-5 cloves of garlic.

Heat vegetable oil in a pan until hot, then add the marinated chicken in batches to fry.

Fry the chicken for about 6-7 minutes, flipping halfway through until golden and crispy.

Remove the chicken and set aside.

In a separate pan, heat a little oil, then add garlic, ginger, and jalapeno; sauté until fragrant.

Pour the prepared sauce into the pan and bring to temperature.

Add 2 tablespoons of cornflour to the sauce to thicken it, whisking until it reaches the desired consistency.

Stir in 2 tablespoons of honey to sweeten the sauce.

Combine the fried chicken with the sauce in a bowl, mixing to coat evenly.

Serve the chicken on a plate, garnished with sesame seeds and chopped spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens