The Lemon Chicken My Dad's Made 100,000 Times

Method6 steps · about 50 min

1. 1

   Step 1: On a clean board cut one of the three lemons into 8 garnish wedges and reserve them. Keep the remaining two lemons for squeezing the sauce juice in step 3.

   Uses 1 of 3 lemons, cut into 8 garnish wedges

2. 2

   Step 2: Cut the chicken breast (14 oz) into 4 large pieces for easy handling. For the thicker parts, cut them horizontally so they’re not as thick. Then cut each piece of chicken into thin strips. Place the sliced chicken into a medium-sized bowl and push it all to one side. On the other side of the bowl, add the marinade ingredients: salt (1 tsp), sugar (1 tsp), white pepper (1/4 tsp), cornstarch (1 tbsp), oyster sauce (1 tbsp) and water (1 tbsp). Mix the marinade together until it’s well-combined, then mix it with the chicken until each slice of chicken is well-coated. In another bowl, crack and beat the egg (1). Pour half of it into the bowl of marinated chicken and mix well. Refrigerate while making the sauce and batter. The reserved other half of the egg will go into the frying batter.

   Uses 14 oz chicken breast · 1 tsp salt, for marinade · 1 tsp sugar, for marinade · 1/4 tsp white pepper · 1 tbsp cornstarch, for marinade · 1 tbsp oyster sauce · 1 tbsp water, for marinade · 1 egg, beaten and divided

3. 3

   Step 3: Squeeze the remaining two lemons and measure the listed 2 oz juice from them into a clean bowl; this is the recipe's juice amount, not additional juice to buy. Reserve any extra squeezed juice for another use. Mix in the sauce's 4 tbsp sugar, 5 tbsp water and 1/4 tsp salt until the sugar and salt begin dissolving, then set aside.

   Uses Remaining 2 lemons for juice · 2 oz juice measured from those same 2 lemons · 4 tbsp sugar, for lemon sauce · 5 tbsp water, for lemon sauce · 1/4 tsp salt, for lemon sauce

4. 4

   Step 4: In a separate bowl, combine the batter's 11 tsp flour, 3 tbsp cornstarch, 1/2 tsp salt and 1 tsp baking powder. This ratio of flour and cornstarch will create the perfect balance between crunch and density, while the baking powder helps the crust get light and puffy. Gradually add from the batter's 6 tbsp water supply, 1 tbsp at a time and stir it in, until the batter has reached the desired consistency. You’re looking for the approximate consistency of pancake batter; when you scoop some up in your spoon and let the batter fall, it should create faint ribbons that melt back down into the bowl. (If you’re a super amazing cooking expert, you can account for the oil and egg in advance while evaluating the consistency here.) If it runs quickly like water, it’s too thin; add more cornstarch and flour as needed. If it falls slowly in heavy clumps, it’s too thick; add more water as needed. Reserve any unused batter water. Add the batter's 1 tsp corn oil and the reserved remaining half of beaten egg to the frying batter and mix well.

   Uses 11 tsp all-purpose flour, for batter · 3 tbsp cornstarch, for batter · 1/2 tsp salt, for batter · 1 tsp baking powder · Up to 6 tbsp water for batter, added gradually · 1 tsp corn oil, for batter · Reserved remaining half of beaten egg · Extra water for adjusting batter, as needed

5. 5

   Step 5: Add the frying 12 oz corn oil to the wok and turn the heat to high. While the oil is heating up, add the marinated chicken to the frying batter and mix thoroughly so every piece is coated. When the oil reaches 325° F, turn the heat down to low. Piece by piece, lower the battered chicken into the oil. It’s important to place each piece strategically so they don’t stick together and become one huge fried chicken boulder. Also, don’t overcrowd the wok; split the chicken into two or more batches if necessary. The addition of chicken will lower the overall temperature of the oil, so bring it back up by turning the heat up to medium. Cook the chicken until you see the crust firm up and turn a pale yellow color, using about 3 minutes as the source guide, and continue as needed until the chicken centre reaches 74°C/165°F. Use a spider strainer or slotted spoon to scoop up the chicken and set aside in a clean bowl. Repeat with your subsequent batches until you’ve completed this first frying stage with all the chicken. Complete this first fry for all chicken, then proceed directly to the crisping fry. Increase heat to high so the oil can reach 400° F. Frying everything a second time at this higher temperature gives us that satisfyingly crispy crust. Just like the first fry, you may want to split the chicken into two or more batches. Once the oil is at 400° F, add the chicken. Cook until the crust is the perfect golden brown of your favorite fried chicken, which should take about 20 seconds. Take the chicken out and let it sit in a strainer or colander while you cook the sauce. Discard excess batter that has contacted raw chicken.

   Uses 12 oz corn oil, for frying; consumed amount varies · Marinated chicken strips · Prepared frying batter, enough to coat; discard contaminated excess

6. 6

   Step 6: Prepare a cornstarch (1 1/2 tsp) slurry by combining the sauce slurry's 1 1/2 tsp cornstarch with its 1 1/2 tbsp water. Mix until the cornstarch has completely dissolved and no lumps remain. Pour the lemon juice mixture into a clean wok. Bring it to a boil over high heat. When the juice comes to a boil, decrease the heat to low. Slowly pour in the cornstarch slurry while stirring constantly. Turn the heat back up to high to thicken the sauce. Remember to keep stirring so that lumps don’t form. When the consistency of the sauce is to your liking, add the finishing 1 tsp corn oil and stir. The oil adds a final touch of smooth texture and a glossy finish. Toss the fried chicken into the sauce and stir well until each piece is coated in that delicious, sticky sauce. Arrange lemon wedges in a tidy wreath around the edge of the plate. Transfer the luscious fried chicken to the middle of the plate. Garnish with a quick sprinkle of sesame seeds (1 dash).

   Uses 1 1/2 tsp cornstarch, for sauce slurry · 1 1/2 tbsp water, for sauce slurry · Prepared lemon juice mixture · 1 tsp corn oil, for finishing sauce · Double-fried fully cooked chicken · Garnish lemon wedges · 1 dash sesame seeds