The 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!
(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:
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.
Now let’s combine the chicken and the lemon sauce together.
In 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!