*English Version* Crispy Lemon🍋 Chicken / So crispy and satisfying

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.

Debone two chicken thighs using a small knife, cutting gently around the bone and separating it at the joint.

Ensure the chicken pieces are of varying thickness, with some thinner areas for even cooking.

Tenderize the meat by making light cuts in thicker areas using the back of the knife.

Marinate the chicken for half an hour with all dry seasonings and 1 tablespoon of soy sauce.

In a bowl, combine 2 tablespoons of sugar, 1/8 teaspoon of white pepper, 1/2 teaspoon of cornstarch, 1 teaspoon of minced lemon zest, 1 tablespoon of honey, 1/2 teaspoon of fish sauce, 1/8 teaspoon of sesame oil, 3 tablespoons of water, and 3 tablespoons of lemon juice; stir well to melt the honey.

Heat the sauce on medium heat with a few slices of lemon and boil until thickened, about 3 minutes.

Mix 4 tablespoons of cornstarch and 4 tablespoons of tapioca starch to coat the chicken.

Coat the chicken pieces with the starch mixture, shaking off the excess flour.

Fry the chicken in oil twice: first at 160 degrees Celsius for 4-5 minutes, then at 180 degrees Celsius for 2-3 minutes for extra crispiness.

Serve the fried chicken with the prepared sauce for a rich fruity aroma.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens