Crispy Lemon Chicken Recipe


  • 2 chicken breast (1 lb), sliced
  • 1 egg white
  • 1-1/2 tablespoons soy sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • oil for frying
  • 1 tablespoon toasted sesame seeds

For the lemon sauce

  • 2/3 cup chicken stock
  • 4 tablespoon Korean lemon syrup and 8-10 lemon slices * (see the note)
  • 1 tablespoon honey
  • 2 tablespoons cornstarch
  • 3-4 fresh lemon slices, optional
  • 1 tablespoon oil

For the coating

  • 4 tablespoon cornstarch
  • 1/2 teaspoon baking powder

Cooking Instructions:

  1. Beat the egg white until very foamy in a mixing bowl, add the soy sauce, ginger, sesame oil, and the chicken breast slices. Mix well and set aside for 10 minutes.
  2. To make the lemon sauce, combine all the ingredients except the oil and sesame seeds. If you prefer more tarty flavor, add the fresh lemon slices to the sauce.
  3. Heat the oil to reach at 175˚C.
  4. Mix cornstarch with the baking powder in a shallow bowl. Coat the chicken lightly with the cornstarch mixture.
  5. Drop the chicken pieces into a hot oil and fry for 2 minutes. Do this in several batches. Once the entire batches are fried, repeat the frying again to get the crispier coating.
  6. In another skillet, heat 1 tablespoon oil over high heat until very hot. Pour the sauce mixture. It will bubble immediately. Let the sauce to thicken, about 2 minutes.
  7. Add the chicken pieces to the sauce and coat them evenly. Sprinkle with toasted sesame seeds and serve hot with rice.
  8. If you don’t have the Korean lemon syrup, use following for the lemon sauce:1/2 cup chicken stock + 1 tbsp lemon zest + 3 tbsp lemon juice + 3 tbsp sugar + 1 tbsp honey + 1-1/2 tbsp cornstarch.

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