Fried Chicken Slices with Lemon Sauce
Submitted by emag59
Chinese lemon chicken with crispy double-fried chicken breast slices cloaked in a glossy lemon sauce thickened with cornstarch and finished with sesame oil. Takeout-style classic, brighter than the bottled versions.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
45 minReal lemon chicken the restaurant way, with two techniques stacked back to back. A quick marinade of wine, soy, cornstarch, egg yolk and salt tenderizes the chicken breast slices and builds a base layer that grips the coating. The coating itself is six parts cornstarch to three parts flour, heavy on starch for that shattery, tempura-like crust.
The double fry is the secret to the lasting crunch. First fry at low heat cooks the chicken through gently, second fry at very hot oil blisters the coating into golden shards that stay crisp even under sauce.
The seasoning sauce is pure lemon bright, with fresh juice, stock, and a thickener. At the end, a splash of hot oil (classic Chinese technique called “minglinjou") beads on the sauce surface for a glossy, restaurant-style shine.
Chef Tips
- Let the coating rest 2 to 3 minutes after dredging, it adheres better and fries up crisper.
- Keep the oil between 325°F (165°C) first fry and 375°F (190°C) second fry, a thermometer makes this foolproof.
- Skip the yellow food coloring if you prefer, a piece of lemon zest gives natural color.
- Sauce the chicken right at the table or just before serving, sitting in sauce softens the coating.
Variations
- Add a teaspoon of grated fresh ginger to the sauce for a warmer finish.
- Swap lemon for lime or orange juice for a similar sweet-tangy glaze.
- Garnish with toasted sesame seeds and sliced green onions for color.
Ingredients
Directions
- ) After removing the chicken skin, cut into 1 to ½ inch-wide and 2 inch long slices.
Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper.
Soak about 10 minutes.
) Mix seasoning sauce in a small bowl.
) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate.
Use it to coat each piece of the chicken.
Deep fry the chicken slices over low heat about ½ minute until golden.
Reheat oil very hot.
Deep fry the chicken again for 10 more seconds.
Drain and remove to a platter.
- ) Heat another 1 Tbs of oil.
Stir fry the seasoning sauce, when it boils and thickens, splash 1 Tbs of hot oil to make the sauce shine.
Pour the sauce onto the fried chicken slices.
Serve hot. (Garnish the platter with some sliced lemon and parsley).
Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices.
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