Crispy Lemon Chicken
This recipe results in perfectly crispy and flavorful lemon chicken that will have your taste buds singing. The tender chicken is coated in a light and crispy batter before being fried to golden perfection. The glaze is a delightful combination of zesty lemon, sweet hoisin sauce, and aromatic five spice, creating a sticky and mouthwatering finish. Serve this dish with a scattering of fresh spring onions and lemon segments for a beautiful presentation that is sure to impress.
— Constant Cookbook
Ingredients
- 500grams boneless, skinless chicken
- 1 egg
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 tablespoon vegetable oil
- 85g plain flour
- 2 tablespoons corn flour
- oil (for frying) + 1 tablespoon sesame oil
- FOR THE GLAZE
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated lemon rind
- 80ml fresh lemon juice
- 1 spring onion chopped
- 2 lemon segments
- 1/2 tablespoon corn flour
- 60ml hoi sin sauce with five spice (Sharwoods)
- Dash cayenne pepper
- 2 tablespoons sugar
- Salt and Pepper to taste
Instructions
- Cut your chicken into 2 inch pieces and put them into a large bowl.
- Add in the egg, salt, pepper and oil. Mix it well and set aside.
- In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
- And mix it well set aside.
- Add the chicken into the flour mix and coat each piece generously.
- Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
- When the temperature is 375 degrees,
- Carefully put some chicken pieces in small batches and fry for 4 minutes
- Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
- Finish frying the chicken until they're all done.
- Set aside keep warm and put together your glaze in the next step.
- Method Glaze:
- Let your oil cool slightly in the wok
- Remove all but 2 tablespoons of oil and put it over medium heat.
- Saute the minced garlic for a minute, being careful not to burn it
- Add the rest of the ingredients in and bring the mixture to a boil.
- Add 1/2 tablespoon corn flour mixed with a little cold water
- Make sure to stir this for 3 minutes
- Reduce the heat and simmer it until a saucy thick glaze is created.
- Pour the glaze over the chicken and serve!
- Scatter the Spring onion and lemon segments
Yield
Serves 3
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