Lemon Chicken
Crispy fried chicken with lemon sauce
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Lunch, Main Course
For the chicken:
- 1.5 lbs boneless chicken breasts cut into bite sized cubes
- 1-2 tbsp cornstarch
- 2 tbsp soy sauce
- more cornstarch for dredging
- oil for frying
For the sauce:
- 1/4 cup lemon juice
- 1/4 cup broth or water
- 1 tbsp lemon zest
- 2 tbsp sugar or honey
- 2 tbsp soy sauce
- 3 cloves garlic minced
- 1 3 inch piece fresh ginger peeled and minced
- pinch red pepper flakes
- sliced scallions
- 1 tbsp cornstarch mixed with 1 tbsp water to thicken sauce if needed
For the chicken:
Mix the chicken with the cornstarch and soy sauce so that it has a thinned peanut butter type thickness and allow to marinate for 30 minutes.
Heat pot of oil to 350 and coat a handful of pieces in cornstarch and fry until golden and cooked through. About 5 minutes. Repeat with the other chicken and allow pieces to drain on paper towels while cooking the rest.
For the sauce:
Stir fry the ginger and garlic in a little oil for a minute. Add the rest of the ingredients other than the cornstarch slurry and the scallions. If the sauce seems too thin, add a little of the cornstarch mixture to thicken it. Simmer for a few minutes then toss with the fried chicken and serve with rice and top with scallions.
Keyword Asian, Chicken, Lunch, Main Dish