Lemon Chicken
Ingredients: Lemon, Chicken breast, Shaoxing wine, Light soy sauce, Sugar · 60 min cook time · 412kcal · ~₩9,250
Ingredients
1whole Lemon, 250g Chicken breast, 1tsp Shaoxing wine, 1tsp Light soy sauce, 0.5tsp Sugar, 0.5tsp Salt, 0.25tsp White pepper powder, 50ml Water, 1tsp Stock concentrate, 2tbsp Caster sugar, 0.25tsp Custard powder, 1whole Egg, 7tbsp Cornstarch, 2cups Oil for deep frying, 2cloves Garlic, 1inch Ginger, 1sprig Cilantro
Instructions
1. Zest half a lemon into a bowl.
2. Cut the lemon into slices and squeeze out the juice into the bowl with the zest. Set aside.
3. Butterfly the chicken breast by cutting into it, unfolding it, and making sure it's relatively flat.
4. Carefully cut small grooves into the chicken, about a centimeter apart. Turn the chicken 90 degrees and do the same to get a checkerboard pattern.
5. Transfer the chicken to a bowl. Add 1 tsp Shaoxing wine, 1 tsp light soy sauce, 0.5 tsp sugar, 0.5 tsp salt, and 0.25 tsp white pepper powder. Massage the marinade into the chicken and set aside for 30 minutes.
6. To 50ml of water, add 1 tsp stock concentrate and mix well. Add 0.25 tsp salt (or 0.5 tsp if using homemade stock), 2 tbsp sugar, and 0.25 tsp custard powder. Mix well and set aside.
7. Crack an egg into a bowl and whisk until no stray strands of egg white remain.
8. Add 6 tbsp of cornstarch to the egg and mix for a couple of minutes until a smooth batter forms.
9. Grab the marinated chicken. Add 1 tbsp of cornstarch and coat well. This will help the batter stick.
10. Pour the egg and cornstarch batter over the chicken, rubbing it on to ensure everything is nicely coated.
11. Transfer the chicken to a plate of dry cornstarch, flip it around to get a good and even coating.
12. In a wok with about 2 cups of oil, heat it up to about 180°C. Drop in the chicken and don't touch it. Fry for about 2 minutes until the coating has hardened up a bit.
13. Flip the chicken and continue to fry, pouring over some hot oil if it's peaking out a bit. Fry for about 2 minutes, then flip again and fry for about a minute until everything's lightly golden brown.
14. Take out the chicken. Get the oil up to about 200°C, drop the chicken back in, and give it a second fry for 30 seconds.
15. Remove the cutlet and transfer it to a paper towel-lined plate.
16. In a separate pot over medium heat, add about 0.5 tbsp of oil. Toss in 2 crushed cloves of garlic and 1 inch of crushed ginger. Fry for about 30 seconds until fragrant.
17. Pour about 1 tsp of Shaoxing wine over your spatula and swirl it around the pot.
18. Go in with your sauce mixture and let that boil together for about a minute. Then remove the garlic and ginger.
19. Add the lemon juice and zest. After about 15 seconds, add a slurry of 1 tsp cornstarch mixed with 1 tbsp water. Bring to a boil to let it thicken up, about 30 seconds.
20. Take your fried chicken and slice it into about 1.5-inch by 2-inch pieces. Transfer to a plate and smother with your lemon sauce.
21. Optionally, garnish with additional lemon slices and a sprig of cilantro.
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