Chinese Lemon Chicken: Crispy & Zesty

Ingredients

• 1.5 lbs chicken breast, sliced into 1-inch pieces
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 egg white, lightly beaten
• 0.5 tsp white pepper
• 0.75 cup cornstarch
• 0.25 cup all-purpose flour
• 1 tsp baking powder
• 2 cups neutral oil for frying
• 0.5 cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 3 tbsp honey
• 1 cup low-sodium chicken stock
• 1 tsp ginger, minced
• 1 tbsp cornstarch slurry

Instructions

1. 1

   Toss the sliced chicken breast with soy sauce, Shaoxing wine, egg white, and white pepper. Let it rest for at least 15 minutes to velvet the meat.

2. 2

   In a separate bowl, combine 0.75 cup cornstarch, flour, and baking powder. Thoroughly coat the marinated chicken in the mixture and shake off any excess.

3. 3

   Heat oil in a wok or skillet to 350°F. Fry chicken in small batches for approximately 3-4 minutes until pale gold. Remove and drain on a wire rack.

4. 4

   Increase oil temperature to 375°F. Perform the second fry for 1-2 minutes until the crust becomes mahogany-colored and audibly crispy.

5. 5

   In a saucepan, combine lemon juice, zest, honey, chicken stock, and ginger. Bring to a simmer over medium heat.

6. 6

   Whisk in the cornstarch slurry and cook until the sauce thickens into a glossy glaze. Toss the crispy chicken in the sauce and serve immediately.