Equipment
Ingredients
Chicken and Marinade
- 500 g boneless skinless chicken thighs, cut into 3cm pieces
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 2 g fine sea salt
- 1 g ground white pepper
Crispy Batter
- 100 g cornstarch
- 50 g all-purpose flour
- 3 g baking powder
- 1 egg, lightly beaten
- 60 ml ice water
Lemon Sauce
- 60 ml fresh lemon juice
- 2 g lemon zest, finely grated
- 120 ml chicken stock
- 50 g granulated sugar
- 20 g honey
- 5 ml light soy sauce
- 2 garlic, minced
- 5 g fresh ginger, minced
- 10 g cornstarch
- 5 ml sesame oil
Frying
- 1000 ml neutral oil
Nutrition (per serving)
Method
In a mixing bowl, combine the chicken pieces, light soy sauce, Shaoxing wine, salt, and white pepper. Toss well to coat.
Let the chicken rest at room temperature for 30 minutes to absorb the flavors.
In a separate large bowl, whisk together the cornstarch, all-purpose flour, baking powder, egg, and ice water until a smooth, thick batter forms. It should have the consistency of pancake batter.
In a small bowl, mix the lemon juice, lemon zest, chicken stock, sugar, honey, and light soy sauce until the sugar mostly dissolves. Set aside.
Pour the neutral oil into a wok or deep Dutch oven and heat over medium-high heat until it reaches 175 C (350 F).
Add the marinated chicken pieces into the batter bowl. Toss thoroughly until every piece is completely coated in the batter.
Working in batches to avoid crowding the pot, carefully lower the battered chicken pieces into the hot oil one by one. Fry for 4 to 5 minutes until pale golden and the internal temperature reaches 74 C (165 F). Remove with a spider skimmer and let drain on a wire rack.
Increase the oil temperature to 190 C (375 F). Return all the par-cooked chicken to the oil and fry for a second time for 1 to 2 minutes until deeply golden brown and ultra crispy. Remove and drain on the wire rack.
In the small saucepan, heat a teaspoon of oil over medium heat. Add the minced garlic and ginger, cooking briefly just until fragrant.
Pour the prepared lemon sauce mixture into the saucepan. Bring to a gentle boil over medium heat.
Stir the cornstarch and water slurry to recombine it, then pour it into the simmering sauce. Stir constantly until the sauce thickens and becomes glossy. Remove from heat and stir in the sesame oil.
Transfer the crispy fried chicken into a large clean mixing bowl. Pour the hot lemon sauce over the chicken and toss quickly to coat, then serve immediately.
Chef's Notes
- The double-fry method is essential for takeout-style crunch. The first fry cooks the meat and creates a baseline structure, while the hotter second flash-fry expels residual surface moisture for a glass-like crispness.
- Using ice cold water in your batter slows gluten development in the flour, resulting in a lighter, crispier shell rather than a dense, bready crust.
- Chicken thighs are preferred over breasts for deep frying because their higher fat content keeps them juicy and tender even when subjected to high heat.
- Fresh lemon juice is non-negotiable here. Bottled juice lacks the vibrant, volatile aromatic oils needed to cut through the richness of the fried chicken.
Storage
Refrigerator: 3 days — Store chicken and sauce separately if possible to maintain crispness.
Freezer: 1 month — Freeze chicken only. Reheat in an oven or air fryer; do not microwave if you want to keep it crispy.
Reheating: Reheat chicken in a 200 C oven for 10 minutes. Warm sauce separately on the stove.
