Dad's Authentic : A Chinese Chef's Secrets
Juicy fried chicken tossed in a bright lemon-garlic sauce, this pressure-cooked Chinese lemon chicken delivers comfort food fast with deep flavor and tender bite.
Equipment
- 1 Mixing bowl For coating chicken
- 1 Deep pan or wok For frying
- 1 Saucepan For simmering sauce
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- ½ cup cornstarch
- 2 eggs beaten
- ¼ cup all-purpose flour
- ¼ cup soy sauce
- ¼ cup fresh lemon juice
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic minced
- 2 teaspoons grated ginger
- ¼ teaspoon white pepper
- Vegetable oil for frying
- Sliced green onions for garnish
- Lemon slices for garnish
Instructions
Instructions
- In a bowl, toss chicken pieces in cornstarch, flour, and beaten eggs until evenly coated.
- Heat vegetable oil in a deep pan or wok over medium-high heat. Fry chicken pieces in batches until golden brown, about 4-5 minutes each.
- Drain fried chicken on paper towels. Set aside.
- In a separate pan, combine soy sauce, lemon juice, sugar, rice vinegar, garlic, ginger, and white pepper. Simmer over medium heat.
- Stir in cornstarch slurry and cook until sauce thickens, about 2-3 minutes.
- Add fried chicken to sauce and toss to coat evenly.
- Garnish with sliced green onions and lemon slices. Serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. Freeze for longer storage.