My Easy Weeknight Chinese Lemon Chicken (No Gloopy Batter!)

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a healthier thickener, while all-purpose flour is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable than breasts.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium, while tamari is a gluten-free alternative.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar tang, while vinegar is a cost-effective souring agent.

Cut chicken into bite-sized pieces.

Mix soy sauce and egg white in a bowl for the marinade.

Marinate chicken pieces in the soy sauce and egg white mixture for a few minutes.

Prepare the lemon sauce by mixing lemon juice, sugar, honey, and chicken stock in a bowl.

Add corn flour and plain flour to the marinade and mix to form a light batter.

Heat vegetable oil in a large wok until hot, checking with a wooden spoon for bubbles or using a thermometer.

Drop the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan.

Fry the chicken until crispy and golden, then remove and sprinkle with salt.

In the same wok, add garlic and the prepared lemon sauce, whisking to combine.

Add corn flour mixed with water to the sauce and whisk again, simmering until thickened to a pouring cream consistency.

Return the crispy chicken to the sauce, tossing to coat until thick and sticky.

Toss in sliced spring onions and garnish with sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens