Lemon Chicken

Lemon ChickenThe Korean Chicken Wings brought me back to my childhood yesterday. I started to reminisce about all my favorite foods as a kid. And all I could think of was Lemon Chicken. Where do I even start with Lemon Chicken? I grew up in a little town called Pahoa in Hawai’i. And there in our little Pahoa Village was my favorite Chinese Restaurant. It was a small mom and pop restaurant. I’d always order the same plate…fried rice, char siu pork, and lemon chicken. A crispy fried chicken covered in a sweet, but tart lemon sauce. It was the perfect combination. I was very sad to have found out they were no longer there during my last visit home.

This morning, I knew what was for dinner, Lemon Chicken. The chicken is coated in a cornstarch-flour mixture, fried until golden and crispy, and coated in a sweet, yet tart lemon sauce.

Need a new chicken recipe? Love lemons? …Then this is for you!

Lemon Chicken

Lemon Chicken

(Yield: 4 servings)


4 Boneless Chicken Breasts or Boneless Chicken Thighs, cut into 1 1/2 inch pieces

¼ cup of Flour

¼ cup of Cornstarch

Salt and Pepper

1 to 2 cups of vegetable oil for frying

For the Sauce:

¼ cup of Lemon juice

¾ cup of Water

1 tbsp. of Cornstarch

¼ cup of Sugar

½ tbsp. of Honey

½ tsp. of Salt

Pinch of Black Pepper

2 to 3 drops of yellow food coloring (optional)

Here’s what you do:

Heat oil in a pot or pan with medium-high to high heat. Adjust temperature as needed for your stove. Rinse chicken under cold water and pat dry with a paper towel. Cut chicken into 1-½ inch strips or pieces. Season chicken with salt and pepper. In a pan or platter, whisk together flour, cornstarch, ½ teaspoon of salt and a pinch of pepper. Next, dust chicken pieces in the flour mixture. Then, in small batches, fry chicken in hot oil until golden and cooked through. Place cooked chicken on a platter or pan lined with paper towels to absorb any excess oil.

Now for the sauce:

Lemon sauce

Whisk ingredients in a pot until well blended. Place pot on the stove and cook for a few minutes on medium-high heat just until it starts to boil and the sauce thickens into a thick syrup. If you’d like that bright yellow color, add a couple drops of yellow food coloring and mix well. Next, taste and season with more salt if needed.

lemon sauce2

Now let’s combine the chicken and the lemon sauce together.

lemon chicken3In a bowl or straight into the pot, coat chicken pieces with the lemon sauce. Place chicken on a serving platter. Serve any extra lemon sauce on the side for dipping. Garnish with a lemon and it’s ready to be served.

And don’t forget to share your thoughts on this recipe in the comment section below. I’d love to hear from you. Happy Cooking!


Korean Chicken Wings

Korean ChickenI love chicken wings! Buffalo chicken wings, barbecue chicken wings, fried chicken wings, grilled chicken wings…but these are my favorite. Korean Chicken wings! It’s one of my childhood favorites. I always had that one aunt who would bring it to every family gathering and I would pile it high on my plate. So I asked my mom for the recipe when I moved away from home. I memorized the ingredients, but not the measurements. My first attempt, instead of calling my mom to ask for measurements, I dumped the ingredients that I remembered in a bowl and adjusted it until I had enough korean sauce to cover enough chicken wings for 20 people. I was only cooking for 2 that night. Then over time, a little bit of that and a little bit of this until it was just as I remembered.  I’ve made it for many friends and extended family. And it’s always been a big hit. It’s fried until golden and crispy, then bathed in a sweet soy sauce mixture with ginger and sugar.

It’s great as an appetizer, main dish, or snack. AND it’s perfect for potluck parties or this Sunday at your Superbowl Party!! Try it friends!

Korean Chicken Wings

Serves 4


3 to 4 lbs of Chicken Wings/drumettes

1/3 cup of Soy Sauce

1/3 cup of Brown Sugar

3 tsp of Ginger, freshly grated or 2 tsp of powdered ginger

1 clove of Garlic, smashed and peeled

1/8 cup of Mirin (sherry or rice wine vinegar will work as well)

1 tbsp Sesame Oil

1 tbsp Sesame Seeds

2 tbsps Green Onions, chopped

1/2 cup of Cornstarch

Couple pinches of Salt and Pepper

Oil for deep frying chicken (1 or more cups depending on your pot or deep fryer)

Here’s what you do:

For the sauce:

Korean Sauce
In a bowl, whisk together the soy sauce, brown sugar, mirin, garlic, ginger, sesame oil, sesame seeds, and green onions. Then add a pinch of salt and pepper. Set aside.

For the Chicken:

Korean Chicken Process
Heat oil in a pot or deep fryer using med high heat or adjust temperature of your stove or fryer as needed. Rinse chicken wings with cold water and pat dry using a paper towel. Season chicken with a pinch of salt and pepper. Next, sprinkle cornstarch on a platter. Lightly dust each wing in cornstarch. Now, time to fry those wings. Fry wings in hot oil until golden brown and cooked through. Cook chicken in small batches to avoid overcrowding pot or fryer, which usually slows down the cooking process. Place cooked chicken wings on a pan or plate lined with paper towels to absorb excess oil.

Now to give the wings a bath…
Give the sauce a stir. Dip each chicken in the sauce and place on your serving platter and serve warm or at room temperature.

Korean Chicken2

Don’t forget to share your thoughts in the comment section below. I’d love to hear from you.