Ming’s Lemon Chicken Recipe

Name: Ming’s Lemon Chicken Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

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.