Simple Crispy Lemon Chicken
Today we are showing you this delicious lemon chicken recipe. You can find it in multiple cultures, but in this particular case, we will dive into an Asian-influenced version, due to the use of sesame oil and soy sauce. These two ingredients provide a unique and amazing flavour.
It is a very easy recipe to make, that mainly consists in frying some chicken coated with cornflour that has been previously marinating and a honey and lemon sauce with a syrupy texture.
We really hope you enjoy this dish. Would you like to give it a go?
Simple Crispy Lemon Chicken recipe
In this recipe, you will learn how to prepare this Asian-inspired crispy lemon chicken. You can find the ingredients very easily and you will see the sauce combines perfectly with the meat, because of its sweet and sour nuances.
Ingredients
- 2 chicken breasts
- 100 g of cornflour
For the marinade
- 1 tbsp of soy sauce
- 1/2 tbsp of sugar
- 2 tsp of sesame oil
- 1/2 tsp of black pepper
- 1/4 tsp of salt
- 1 tsp of nanami togarashi or chilli flakes (optional)
For the sauce
- Juice of one lemon
- 3 tbsp of honey
- 1 tbsp of white vinegar
- A pinch of salt
Instructions
- Prepare the marinade with:– 1 tbsp of soy sauce.– ½ tbsp of sugar.– 2 tsp of sesame oil.– ½ tsp of black pepper.– ¼ tsp of salt.– 1 tsp of nanami togarashi or chilli flakes (optional).– 1 egg.Add everything in to a bowl and mix it.
- Cut the chicken into small cubes (the size of a bite).Add the chicken to the bowl where you made the marinade. Let it there for about 30 minutes (no worries if it’s less time).
- Peel one lemon and cut the skin in thin slices.
- In a recipient mix together:– Juice of 1 lemon.– 3 tbsp of honey.– 1 tbsp of White vinegar.– A pinch of salt.
- Add the cornflour to the bowl with the chicken and the marinade and mix it together until all the chicken is evenly coated.
- Deep-fry the chicken until golden brown. Try to keep the chicken in individual pieces (as it will try to stick with others due to the marinade).While the chicken is being fried, you can start preparing the sauce (step 8).
- Remove the excess of oil, and save the chicken for later.
- In a separate pan, add 1 tsp of oil over medium-high heat and stir-fry the lemon peel for a few seconds, until it gets a golden colour.
- Add the mix done in step 4, and when it starts to caramelize add 250 mL of chicken stock.
- Once boiling, add:– 1 tsp of cornflour.– 3 tsp of water.Prepare this in a separate recipient and add it to the sauce.Mix everything together.
- Once the sauce has been reduced for a few minutes and it has a sticky texture, add the chicken pieces and mix everything together.And that’s it! The dish is ready!You can serve it in a bowl with some lemon peel on top.
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