Tangy Lemon Chicken Delight

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Tangy Lemon Chicken Delight

Couverts8
Preparation 1 hour
Deel op Facebook Print Recipe

Equipment

  • Wok or deep fryer
  • Shallow glass or plastic dish
  • Heated platter

Ingredients

For Marinating Chicken:

  • 2 whole chickens bones and skin removed, breasts cut into fourths
  • 1 tablespoon vegetable oil
  • 1 egg
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon soy sauce light or dark
  • 1/4 teaspoon white pepper

For Batter:

  • Vegetable oil for frying
  • 1 1/2 cups all-purpose flour
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For Sauce:

  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 3 tablespoons lemon juice
  • 2 tablespoons light corn syrup
  • 2 tablespoons vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon ketchup catsup
  • 1 clove garlic finely chopped
  • 1/2 teaspoon salt
  • Dash of white pepper
  • Peel of 1/2 lemon
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 lemon thinly sliced

Instructions

Marinating Chicken:

  • In a shallow glass or plastic dish, combine vegetable oil, egg, cornstarch, salt, soy sauce, and white pepper.
  • Place the chicken pieces in the marinade, turning to coat both sides.
  • Cover and refrigerate for 30 minutes.

Batter and Frying:

  • Heat vegetable oil (1 1/2 inches) in a wok or deep fryer to 350°F (175°C).
  • In a bowl, mix the reserved marinade with flour, water, cornstarch, vegetable oil, baking soda, and salt to make the batter.
  • Dip each marinated chicken piece into the batter and fry in batches until light brown, about 3 minutes.
  • Drain on paper towels.
  • Increase the oil temperature to 375°F (190°C).
  • Fry all the chicken pieces until golden brown, turning once, about 2 minutes.
  • Drain on paper towels.

Sauce:

  • In a saucepan, combine chicken broth, honey, lemon juice, corn syrup, vinegar, vegetable oil, ketchup, garlic, salt, white pepper, and lemon peel.
  • Bring the sauce to a boil.
  • Mix cornstarch and cold water; stir into the sauce.
  • Cook and stir until thickened, about 10 seconds.
  • Remove lemon peel.
  • Garnish the fried chicken with lemon slices and pour the sauce over it.
  • Serve hot.

Notes & Wine Advice

Wine Advice:

Pair this zesty lemon chicken delight with a semi-dry Riesling or a sparkling Prosecco to balance its sweet and tangy flavors.

Nutrition values

Calories: 470 kcal | Carbohydrates: 40 g | Protein: 33 g | Fat: 19 g | Sugar: 19 g
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Course; Chicken / Main Course
Cuisine; Asian / China