Description
A comforting dish of crispy chicken coated in a zesty lemon sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken thighs, cut into cubes
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 1/3 cup lemon juice
- 3 tbsp sugar
- 1/2 cup water
- 2 tsp cornstarch
- 1 tsp lemon zest
- 1/4 cup flour
- 1/2 cup cornstarch
- Oil for frying
Instructions
- Add the cubed chicken thighs along with the soy sauce and 2 tablespoons of cornstarch to a bowl. Cover and let marinate for 30 minutes.
- Whisk together the lemon juice, sugar, water, 2 teaspoons of cornstarch, and lemon zest in a small bowl. Set aside.
- Add the flour and the remaining 1/2 cup of cornstarch to the marinated chicken. Toss to coat.
- Fill a pot with oil, about three inches deep, and heat it to 350°F.
- Add the chicken in batches to the hot oil and fry until golden brown, about 6-8 minutes.
- Transfer the crispy chicken to a skillet.
- Pour the lemon sauce into the skillet and let it bubble.
- Add the fried chicken to the sauce, coating it well, and cook until the sauce thickens.
- Serve immediately alongside steamed rice and vegetables.
Notes
Marinate chicken a day in advance for extra tenderness. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg