Chinese style Lemon Chicken that we often found on the restaurant menu – sticky, crispy bite-sized chicken pieces coated in a sweet and tangy lemon sauce.
Instead of deep frying small chunks of chicken, I shallow pan-fried the whole deboned chicken leg. Then cut it up before pouring in the lemon sauce.
Ingredients :
1 pc Whole Chicken Thigh (deboned)
Oil for frying
Marinade:
1/4 tsp Salt
1/2 tsp Light Soy Sauce
1/2 tsp Shao Xing Wine
Dash of Pepper
Batter for Frying Chicken : (mix together)
1 tbsp All Purpose Flour
1 tbsp Rice Flour
3 tsp Water
Lemon sauce : (mix together)
120ml Water
5 tsp Sugar
3 tsp Corn / Tapioca Starch
2 1/2 tsp Lemon Juice
1/4 tsp Salt
Pinch of Tumeric powder for yellow colouring
Garnish: (optional)
1 tsp Toasted Sesame Seeds
Few slices of Lemon
Step by Step :
1. Rinse and marinate chicken for at least 3 hours or best if left overnight in fridge.
2. Heat up oil in wok for shallow frying.
3. Prepare batter by mixing all the ingredients in a plate. Mix to make a smooth thick batter. Coat both sides of chicken with batter.
4. Once oil is hot, slowly lay down the chicken into the oil with skin side down.
Look at that amount if oil. Just enough to cover half of the chicken thickness.
5. Fry till chicken turns golden & flip to fry the other sides. Then flip again and repeat both sides for a crisper skin.
6. Remove from oil & lay on a chopstick to let it drop off excess oil & air the bottom layer, so it remain crispy. Otherwise it will turns soggy at the bottom.
7. Let it rest for about 10 mins to let it cool down & lock the juice inside , before cutting it into small pieces. Arrange on plate.
8. Meanwhile cook the sauce by heating up wok with 1 tsp oil, pour in lemon juice mixture. Bring to a boil and the sauce will slowly thickens.
9. You can test the sauce for your desired sourness and sweetness. If you find it too sour, add more sugar.
10. Once done, pour sour onto the chicken.
11. You may garnish with some toasted sesame seeds & lemon slices.
12. Serve immediately.
Happy Cooking..
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