Name: Lemon Chicken
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 350 g boneless chicken thigh, cut into 2 cm pieces; 45 g cornstarch for coating; 0.25 tsp salt; 150 ml neutral oil for shallow frying; not all consumed; 2 tbsp lemon juice; 15 g sugar; 80 ml water; 1 tsp cornstarch for sauce; 1 tbsp cold water for slurry; 0.5 tsp washed lemon zest without white pith

Let’s get cooking

01
Dry and coat
Pat the chicken dry with kitchen paper. Toss with salt, then coat evenly with starch. Keep raw-food utensils separate.
02
Shallow-fry in batches
Heat measured oil in a small heavy pan to about 175°C; use a thermometer. Fry in uncrowded batches, turning, until crisp, usually 6–8 minutes. Chicken must reach 74°C in its centre. Lift out onto a rack. Never leave hot oil unattended.
03
Make lemon sauce
Simmer lemon juice, sugar, and water for 2 minutes. Mix sauce starch and cold water, stir in, and simmer until glossy. Turn off heat and add zest.
04
Coat briefly
Add the cooked chicken to the finished sauce and fold for 20–30 seconds. Serve promptly while the coating is crisp.