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Ming’s Lemon Chicken Recipe

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Ming’s Lemon Chicken Recipe




    Ingredients :

  • 2 whole boneless chicken breasts, quartered lengthwise
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons all-purpose flour
  • 1 cup water
  • ½ cup white sugar
  • 2 lemons, zested and juiced
  • 1 cup sweet rice flour (mochiko)
  • 3 tablespoons cold water, or as needed
  • 2 cups oil for deep frying
  • 3 tablespoons cornstarch
  • 6 tablespoons water
  • 1 egg yolk, beaten
  • 2 lemons, sliced
  • Methods :

  • Step 1

    Season chicken with salt and pepper. Roll in flour to coat.

  • Step 2

    Mix 1 cup water, sugar, lemon zest, and juice in a saucepan. Set aside.

  • Step 3

    Mix sweet rice flour with enough cold water to make a runny, pancake-like batter. Add a pinch of salt and pepper.

  • Step 4

    Heat oil in a wok to 400 degrees F (200 degrees C). Dip chicken into the batter. Deep-fry, a few pieces at a time, until light golden brown, 4 to 5 minutes per side. Drain oil and keep chicken warm on a serving platter.

  • Step 5

    Place lemon mixture over medium-low heat. Dissolve cornstarch in 6 tablespoons water and pour into the saucepan. Stir until mixture reaches a syrupy thickness. Add egg yolk; stir quickly until completely combined. Remove from heat.

  • Step 6

    Cut chicken into bite-sized pieces and serve with the lemon sauce. Garnish with lemon slices.

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