Sweet, tangy, and refreshing fried chicken! This recipe will guide you through each step to achieve that perfect balance of the crispy batter, the juicy meat, and freshness of the lemon sauce.
Pro-tip: eat this fast! One, because the chicken is crunchiest when it's fresh out of the wok. Two, because the plate will be empty, all your tablemates licking their sticky lips, if you so much as blink.
Check out a quick story summary of our recipe!
Main Ingredients
Chicken Marinade
Batter
Lemon Sauce
from the fresh lemons
)We like to use fresh lemons because then we'll remember to get extra for garnish (and snacking!). However, if you can't find fresh lemons, you can use the bottled lemon juice to make the sauce. You'll just have to skip the garnish.
You might remember this technique from our other deep-frying recipes. We like this technique that much!
The first fry at a slightly lower temperature for a longer time cooks the chicken through. It doesn't immediately result in the greatest crust, though. It'll be pale and a bit soft.
So we bring the oil up to a hotter temperature for a second fry which is for the express purpose of crisping up the crust. This is where you get the golden brown color and satisfying crunch.
Prepare a lemon (1.00 whole) for garnish by cutting it into 8 wedges.
We're doing this first while the cutting board is cleanest, so we don't have to worry about bacteria or other flavors or debris transferring onto the garnish.
Cut the chicken breast (14 oz) into 4 large pieces for easy handling. For the thicker parts, cut them horizontally so they’re not as thick. Then cut each piece of chicken into thin strips.
Place the sliced chicken into a medium-sized bowl and push it all to one side. On the other side of the bowl, add the marinade ingredients: salt (1 tsp), sugar (1 tsp), white pepper (0.25 tsp), cornstarch (1 tbsp), oyster sauce (1 tbsp) and water (1 tbsp). Mix the marinade together until it’s well-combined, then mix it with the chicken until each slice of chicken is well-coated.
In another bowl, crack and beat the egg (1 whole). Pour half of it into the bowl of marinated chicken and mix well. Set aside. The rest of the egg will go into the frying batter.
Cut lemons (2 whole) in half and squeeze the juice into a small bowl.
Add sugar (4 tbsp), water (5 tbsp), and salt (0.25 tsp) to your freshly-squeezed lemon juice (2 oz). Sugar balances out the sourness while salt enhances it. Mix it well so the salt and sugar have a chance to dissolve, then set it aside.
In a separate bowl, combine flour (9 tsp), cornstarch (2 tbsp), salt (0.50 tsp), and baking powder (1 tsp). This ratio of flour and cornstarch will create the perfect balance between crunch and density, while the baking powder helps the crust get light and puffy.
Gradually add water (6 tbsp) 1 tbsp at a time and stir it in, until the batter has reached the desired consistency. You’re looking for the approximate consistency of pancake batter; when you scoop some up in your spoon and let the batter fall, it should create faint ribbons that melt back down into the bowl. (If you’re a super amazing cooking expert, you can account for the oil and egg in advance while evaluating the consistency here.)
If it runs quickly like water, it’s too thin; add more cornstarch (1 tbsp) and flour (2 tsp) as needed. If it falls slowly in heavy clumps, it’s too thick; add more water as needed.
Add oil (1 tsp) and the remaining half of beaten egg to the frying batter and mix well.
Add oil (12 oz) to the wok and turn the heat to high. While the oil is heating up, add the marinated chicken to the frying batter and mix thoroughly so every piece is coated.
When the oil reaches 325° F, turn the heat down to low. Piece by piece, lower the battered chicken into the oil. It’s important to place each piece strategically so they don’t stick together and become one huge fried chicken boulder. Also, don’t overcrowd the wok; split the chicken into two or more batches if necessary.
The addition of chicken will lower the overall temperature of the oil, so bring it back up by turning the heat up to medium. Cook the chicken until you see the crust firm up and turn a pale yellow color, or about 3 minutes.
Use a spider strainer or slotted spoon to scoop up the chicken and set aside in a clean bowl. Repeat with your subsequent batches until you’ve completed this first frying stage with all the chicken. At this point, all the chicken is just about fully cooked through, but the crust texture is not ideal… yet!
Increase heat to high so the oil can reach 400° F. Frying everything a second time at this higher temperature gives us that satisfyingly crispy crust.
Just like the first fry, you may want to split the chicken into two or more batches. Once the oil is at 400° F, add the chicken. Cook until the crust is the perfect golden brown of your favorite fried chicken, which should take about 20 seconds. Take the chicken out and let it sit in a strainer or colander while you cook the sauce.
Prepare a cornstarch slurry by combining cornstarch (1.5 tsp) with water (1.5 tbsp). Mix until the cornstarch has completely dissolved and no lumps remain.
Pour the lemon juice mixture into a clean wok. Bring it to a boil over high heat.
When the juice comes to a boil, decrease the heat to low. Slowly pour in the cornstarch slurry while stirring constantly.
Turn the heat back up to high to thicken the sauce. Remember to keep stirring so that lumps don’t form.
When the consistency of the sauce is to your liking, add a dash of oil (1 tsp) and stir. The oil adds a final touch of smooth texture and a glossy finish.
Toss the fried chicken into the sauce and stir well until each piece is coated in that delicious, sticky sauce.
Arrange lemon wedges in a tidy wreath around the edge of the plate. Transfer the luscious fried chicken to the middle of the plate.
Garnish with a quick sprinkle of sesame seeds (1 dash).
Main Ingredients
Chicken Marinade
Batter
Lemon Sauce
from the fresh lemons
)Prepare a lemon (1.00 whole) for garnish by cutting it into 8 wedges.
Cut the chicken breast (14 oz) into 4 large pieces for easy handling. Halve the thicker sections horizontally so they’re not as thick. Then cut each piece of chicken into thin strips.
Place the sliced chicken into a medium-sized bowl and push it all to one side. On the other side of the bowl, add the marinade ingredients: salt (1 tsp), sugar (1 tsp), white pepper (0.25 tsp), cornstarch (1 tbsp), oyster sauce (1 tbsp) and water (1 tbsp). Mix the marinade together until it’s well-combined, then mix it with the chicken until each slice of chicken is well-coated.
In another bowl, crack and beat the egg (1 whole). Pour half of it into the bowl of marinated chicken and mix well. Set aside.
Cut lemons (2 whole) in half and squeeze the juice out of both.
Add sugar (4 tbsp), water (5 tbsp), and salt (0.25 tsp) to your freshly-squeezed lemon juice (2 oz). Mix well.
In a separate bowl, combine flour (9 tsp), cornstarch (2 tbsp), salt (0.50 tsp), and baking powder (1 tsp).
Gradually add water (6 tbsp) 1 tbsp at a time and stir it in, until the batter has reached the desired consistency. You’re looking for the approximate consistency of pancake batter.
If it runs quickly like water, it’s too thin; add more cornstarch (1 tbsp) and flour (2 tsp) as needed. If it falls slowly in heavy clumps, it’s too thick; add more water as needed.
Add oil (1 tsp) and the remaining half of beaten egg to the frying batter and mix well.
Add oil (12 oz) to the wok and turn the heat to high. While the oil is heating up, add the marinated chicken to the frying batter and mix thoroughly so every piece is coated.
When the oil reaches 325° F, turn the heat down to low. Piece by piece, lower the battered chicken into the oil. Split the chicken into two or more batches if necessary.
Turn the heat up to medium to bring the oil back up to temperature. Cook the chicken until you see the crust firm up and turn a pale yellow color, or about 3 minutes.
Use a spider strainer or slotted spoon to scoop up the chicken and set aside in a clean bowl. Repeat with your subsequent batches until you’ve completed this first frying stage with all the chicken.
Increase heat to high so the oil can reach 400° F.
Just like the first fry, you may want to split the chicken into two or more batches. Once the oil is at 400° F, add the chicken. Cook until the crust is golden brown, about 20 seconds. Take the chicken out and set aside while you cook the sauce.
Prepare a cornstarch slurry by combining cornstarch (1.5 tsp) with water (1.5 tbsp). Mix well.
Pour the lemon juice mixture into a clean wok. Bring it to a boil over high heat.
When the juice comes to a boil, decrease the heat to low. Slowly pour in the cornstarch slurry while stirring constantly.
Turn the heat back up to high to thicken the sauce. Keep stirring so that lumps don’t form.
When the consistency of the sauce is to your liking, add a dash of oil (1 tsp) and stir.
Toss the fried chicken into the sauce and stir well until each piece is coated in that delicious, sticky sauce.
Arrange lemon wedges in a tidy wreath around the edge of the plate. Transfer the luscious fried chicken to the middle of the plate.
Garnish with a quick sprinkle of sesame seeds (1 dash).
We have many, many happy memories of enjoying this dish growing up.
Now, hopefully, you can create your own memories with this dish with your loved ones.
Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.
Cheers, and thanks for cooking with us!
Feel free to comment below if you have any questions about the recipe.
