🍋I like my Lemon Chicken the old-school way. 🥰 - N x ❤️ Old-school Crispy Chinese Lemon Chicken 4 x 125g/3oz chicken thigh fillets, boneless (or 2 breasts cut horizontally), pound to 0.7cm / 1/3” thick 1/2 tsp cooking/kosher salt 1/4 cup cornflour (cornstarch) (30g) 1 – 1 1/2 litres (4 – 6 cups) vegetable or canola oil, for frying – 4cm / 1.6" depth STAY-CRISPY FRY BATTER: 1/4 cup cornflour (cornstarch) (30g) 1/2 cup plain flour (all-purpose flour) (75g) 1/2 tsp cooking/kosher salt 1/4 tsp baking powder 3/4 cup cold soda water, not sparkling mineral water LEMON SAUCE: 6 tsp cornflour (cornstarch) 1/2 cup chicken stock/broth, low sodium (125ml) 1/2 cup lemon juice, fresh (125ml) 1/3 cup white sugar (70g) 1/2 tsp each garlic and ginger, finely grated 1 tbsp Chinese cooking wine (can omit for alcohol-free) GARNISH (optional): Lemon slices & finely sliced green onion 1. Batter bowl chill - Whisk cornflour, flour, salt and baking powder, keep in fridge while you prep. 2. Sprinkle chicken with the salt, dust with cornflour, shake off excess, put aside on plate. 3. Starting heating oil to 160°C/320°F in a heavy based pot. Add soda water into the batter bowl and whisk just until combined, few little lumps ok. Dip chicken in, let excess drip off. Fry 3 min (will be very very pale gold) then transfer to paper towel (I fit 2 at a time). Repeat with remaining chicken. COOL 20 min. 4. Meanwhile make sauce. Whisk the cornflour with splash of stock in a small saucepan until lump free, then whisk in everything else. Simmer 3 min until consistency of thin honey (thickens as it cools), remove from stove and keep warm (note: sauce initially goes very thick then after a minute on stove it becomes thinner). 5. Heat oil to 200C/390F, fry chicken 3 min until deep gold and super crispy (can crowd pot). Slice, sauce, serve! PS No this can’t be air fried or baked, but if you don’t want to deep fry just coat the chicken in salt and flour then pan fry in oil for a thin crispy crust that the sauce will cling to. :) - @recipetineats