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Ming's Lemon Chicken
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crispy chicken strips coated in sweet rice flour batter, paired with tangy lemon dipping sauce.
Ingredients:
  • 2 whole boneless chicken breasts, quartered lengthwise
  • 0.5 teaspoon ground black pepper
  • 4 tablespoons all-purpose flour
  • 1 cup water
  • 2 lemons, zested and juiced
  • 1 cup sweet rice flour (mochiko)
  • 3 tablespoons cold water, or as needed
  • 2 cups oil for deep frying
  • 3 tablespoons cornstarch
  • 6 tablespoons water
  • 1 egg yolk, beaten
  • 2 lemons, sliced
Instructions:
  • Season the chicken with a pinch of salt and pepper, then coat it evenly in flour.
  • Combine 1 cup of water with sugar, lemon zest, and juice in a saucepan, then set it aside.
  • Combine sweet rice flour with water until you achieve a thin, pancake-like batter consistency. Then, sprinkle in a pinch of salt and pepper.
  • Preheat the oil in a wok until it reaches 400 degrees F (200 degrees C). Coat chicken in batter, then fry in batches until golden brown, about 4 to 5 minutes per side. Place the fried chicken on a serving platter to keep warm.
  • Heat the lemon mixture over medium-low heat in a saucepan. Dissolve cornstarch in 6 tablespoons of water and add it to the saucepan. Stir until it thickens into a syrup-like consistency. Quickly blend in the egg yolk until well combined. Remove from heat.
  • Dice the chicken into bite-sized pieces, then drizzle with the zesty lemon sauce. Finish by adorning with fresh lemon slices.

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