Crispy Tangy Lemon Chicken (Printable Version)

Golden chicken pieces coated in a tangy, sweet lemon sauce with a crisp texture.

# Ingredients Required:

01 - 450 grams boneless, skinless chicken breasts

02 - 1 large egg

03 - 1 1/2 teaspoons kosher salt

04 - 1 pinch black pepper

05 - 15 milliliters canola oil

06 - 65 grams cornstarch, divided

07 - 30 grams all-purpose flour

08 - 120 milliliters fresh lemon juice

09 - 50 grams granulated sugar

10 - 160 milliliters water

01 - Butterfly each chicken breast by slicing horizontally to create two thinner pieces per breast.

02 - In a large bowl, whisk together the egg, kosher salt, black pepper, and 15 milliliters of canola oil until well combined.

03 - In a separate bowl, mix 120 grams of cornstarch and all-purpose flour thoroughly.

04 - Heat canola oil in a large frying pan or wok over medium-high heat until approximately 190°C.

05 - Dip each chicken piece into the egg mixture, then dredge in the cornstarch and flour mixture, ensuring an even coating.

06 - Fry coated chicken pieces for 3 to 4 minutes on each side until golden brown and crisp.

07 - Remove chicken from the pan and drain excess oil on paper towels.

01 - To thicken the sauce, whisk 5 grams of cornstarch with 30 milliliters of water and add it while simmering.

02 - Serve immediately over steamed rice or noodles for best flavor and texture.