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+ servings

Lemon Chicken

Recipe by Connie Veneracion
Instead of coating the cut-up chicken fillet with batter, whole fillets are dredged in flour, dipped in egg and coated with panko before frying.
The lemon sauce is made without starch. Instead, a syrup is made by boiling together sugar, lemon juice, rice wine and salt.
Prep Time 10 mins
Cook Time 20 mins
Marinating time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Asian Fusion
Servings 4 people
Lemon chicken sprinkled with scallions

Ingredients
  

Marinade

Lemon sauce

  • ½ cup sugar
  • ¼ cup lemon juice freshly squeezed
  • 1 teaspoon salt
  • 2 tablespoons rice wine

Coating

  • ¼ cup rice flour
  • 1 large egg beaten
  • 1 ½ cups panko

Frying

  • cooking oil

Instructions
 

Marinate the chicken

  • Wipe the chicken thigh fillets dry.
  • Place the chicken fillets between sheets of sling film and pound with a kitchen mallet until the thickness is even.
  • Place the pounded chicken in a bowl, add the five-spice powder, salt and pepper, and toss well.
  • Cover the bowl with the seasoned chicken and keep in the fridge for three to eight hours.

Make lemon sauce

  • In a small sauce pan, stir all the ingredients for the lemon sauce.
    Lemon Chicken Recipe, step 1: Make the lemon sauce
  • Bring to the boil, lower the heat to medium and boil gently, oncovered, until thickened, about 12 minutes.

Double fry the chicken

  • Place the rice flour, egg and panko in three separate shallow bowls.
  • Take the chicken out of the fridge.
  • Dredge each chicken fillet in flour and shake off the excess.
  • Dip the floured chicken in egg making sure every inch of the surface is moistened.
  • Roll the chicken fillet in panko to coat the surface completely.
  • Heat enough cooking oil in a wok or frying pan to reach a depth of at least two inches.
  • Over medium heat, fry the chicken fillets in batches for two to three minutes per side, scoop out and rest on a rack or plate lined with paper towels.
  • Turn up the heat to high.
    Lemon Chicken Recipe, step 2: Double fry the chicken
  • Fry the chicken fillets a second time for a minute or so until browned and crisp.
  • Chop the fried chicken fillets into strips and arrange in a serving plate or bowl.
    Lemon Chicken Recipe, step 3: Slice the pank-coated fried chicken fillets
  • Drizzle the lemon sauce over the chicken and sprinkle with sliced scallions.
  • Serve the lemon chicken with rice.
Keyword Chicken Fillet