Christina’s Lemon Chicken

yield: 1 chicken

When you feel like making a deep fried chicken with crispy skin, try this!

Ingredients: Crispy Chinese Lemon Chicken (with Video) - TipBuzz

1 small frying chicken, cut up in 1 ½ inch pieces using cleaver

Marinade ingredients:

2 T soy sauce

2 T oyster sauce

1/2 tsp salt

1 T corn starch

1-2 eggs, beaten in a small bowl to make an egg wash

Dry mix:

½ cup corn starch

1/3 cup all-purpose flour

1 T rice flour (to make the coating crispier)

Lemon Sauce:

Juice and zest of 1/2 lemon (taste afterward to see if you need more lemon)

1 c water

3 T sugar

1 1/2 T cornstarch to thicken

Directions:

Chop chicken into serving size pieces. It’s traditional to leave the bone in but you can use boneless chicken breasts or thighs instead of a whole chicken.

Prepare marinade by combining four ingredients in a large bowl. Put chicken pieces into marinade and combine; let it sit for 30 minutes.

Dip chicken pieces first into the egg wash, and then dredge in the dry mix

Shallow fry using medium heat in wok or cast iron pan until crisp, remove and drain on paper towels.

Double fry by refrying under high heat. This supposedly keeps it from being oil logged. My dad did this for his chicken wings.

Prepare lemon sauce by putting ingredients into small saucepan. Heat and stir until sauce is thickened and clear.

Serve with sauce on the side so that everyone can add to their own liking.

Eat with steamed rice and greens.

Enjoy!

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