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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I have tried new recipes for Lemon Chicken over the years. Some of them are good and some are just terrible! This recipe is a tried and true recipe and is unique because the chicken thighs are marinated before being fried in oil. Read more . The chicken comes out flavorful, light and crispy-fried. The sauce is thick and lucious. You can serve the sauce as a dip on the side or pour it directly over the chicken upon serving. Have this chicken with a good bowl of rice and a light salad and you'll have a great meal! Ingredients:
3 pounds boneless chicken thighs, cubed or cut into 3 inch pieces (or butterfly the thighs before marinating) |
vegetable oil for deep-frying |
marinade |
1/4 cup water |
1/4 cup vegetable oil |
1/4 cup cornstarch |
1/4 cup all purpose flour |
1 egg |
1-1/2 teaspoons salt |
1/2 teaspoon powdered chicken base (bouillon) |
1/2 teaspoon white pepper |
1/2 teaspoon garlic powder |
lemon sauce |
1/4 cup of cornstarch |
1/4 cup water |
2 cups water |
1-1/2 cups sugar |
1 cup white vinegar |
1/2 fresh lemon, sliced thin |
1/2 ounce fresh ginger |
1 teaspoon lemon extract |
1/2 teaspoon yellow food coloring which is optional |
Directions:
1. Combine marinade ingredients and marinate chicken in refrigerator for 2 hours.
2. Drain off all of the liquid.
3. Deep-fry chicken in 350-degree oil for 3 minutes. (If you butterflied the thighs, cook until golden brown and firm!)
4. Drain well on paper towels.
5. To prepare lemon sauce, stir the cornstarch into the 1/4 cup of water to dissolve.
6. In a saucepan, combine remaining sauce ingredients and bring to a boil.
7. Stir in starch/water mixture and continue cooking until the sauce is thickened.
8. Serve chicken with sauce!
9. *I butterfly the chicken, slice at at an angle, place the chicken directly over some rice and pour the sauce over the chicken. Then I sprinkly lightly with some soy sauce.
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