Lemon Chicken Recipe

DH loves this. Frankly, he loves anything fried so when I mentioned in passing that I’m making this for dinner, his eyes practically twinkled. I figured that I had to give him some reprieve from that healthy low sodium low fat diet I’ve put him on before he started an all-out revolt against me and my cooking.

Chicken Marinade

• 2 chicken thighs – skinned and deboned
• 1 tbsp sugar
• 1 egg
• 1/4 tsp custard powder
• 1 tsp corn flour
• 2 tsp soy sauce
• 1 tbsp chinese cooking wine (far tiew chow)
• pinch of salt

Flour for deep-frying

• 4 parts flour
• 1 part corn flour
• dash of pepper
• pinch of salt

Sauce

• Juice of 1 lemon
• Juice of 1 orange
• 1/4 tsp salt
• 1 tbsp sugar
• 1 tsp corn flour mixed with 2 tbsp water

Method

1. Marinate chicken thighs for an hour.
2. Heat oil in wok until very hot. Cover chicken with flour for deep-frying. Gently place in wok.
3. Fry chicken thighs till it just starts turning golden. Remove from oil and cool for 10 minutes.
4. Place the chicken thighs back in the hot oil and fry till golden brown. Keep aside to cool.
5. Combine the ingredients for the sauce and heat it up. Let it boil until thicken. If the sauce is too sour, adjust accordingly with sugar.
6. Cut the slightly cooled chicken thighs into strips and place on a plate. Drizzle lemon sauce over it and serve.

By frying the chicken twice, I managed to have it remain crispy for a longer period of time. We couldn’t finish the dish in one sitting so we had some the next day and it still tasted good.