Crispy Chicken With Lemon And Garlic Sauce Recipe

Ingredients

• 2 pounds Chicken Thighs (bone‑in, skin‑on) (trim excess fat; keep skin on for crispness)
• 3 cloves Garlic (finely minced)
• 1 large Lemon (zested and juiced (need 2 tbsp juice))
• 1 cup Unsalted Chicken Broth (cold)
• 4 tablespoons Cornstarch (2 tbsp for broth mixture, 2 tbsp for coating)
• 1 large Egg (beaten)
• 1 teaspoon Salt (for marinating)
• ½ teaspoon White Pepper Powder (for marinating)
• 1 tablespoon Rice Wine (Shaoxing) (optional; can omit)
• ¼ cup Vegetable Oil (for pan‑frying; high smoke point)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 tablespoon Brown Sugar (adds subtle sweetness)
• 1 teaspoon Sesame Oil (for finishing the sauce)

Instructions

1. Prepare Aromatics

   Finely mince the three garlic cloves and set aside. Zest the lemon using a microplane, then squeeze enough lemon juice to measure 2 tablespoons.

   Time: PT3M

2. Make Cornstarch‑Broth Slurry

   In a small bowl combine the cold chicken broth with 2 tablespoons cornstarch. Stir until completely dissolved; set aside.

   Time: PT2M

3. Marinate Chicken

   Using a sharp knife, make shallow criss‑cross cuts on one side of each chicken piece. In a bowl season the chicken with 1 tsp salt, ½ tsp white pepper, and 1 Tbsp rice wine (optional). Let it rest for 10 minutes.

   Time: PT12M

4. Prepare Coating Station

   Beat the egg in a shallow dish. In a separate dish place the remaining 2 Tbsp cornstarch. After the chicken has marinated, dip each piece first in the egg, then coat evenly with cornstarch.

   Time: PT4M

5. Pan‑Fry Chicken

   Heat ¼ cup vegetable oil in a large skillet over medium‑high heat until it reaches about 380°F (190°C). Add the chicken pieces, being careful not to overcrowd the pan. Fry without moving for 2 minutes, flip and fry another 2 minutes, then repeat once more on each side for a total of 8 minutes, until the crust is golden and the interior reaches 165°F (74°C).

   Time: PT10M

   Temperature: 190°C

6. Rest Chicken

   Transfer the fried chicken to a plate or wire rack and let rest while you make the sauce.

   Time: PT2M

7. Sauté Garlic

   In a medium saucepan add a splash of oil and heat over medium‑high. Add the minced garlic and sauté briefly—just until the raw smell disappears, about 30 seconds, before it turns golden.

   Time: PT1M

   Temperature: medium‑high

8. Create Sauce Base

   Stir the cornstarch‑broth slurry back together (it may have settled) and pour it into the saucepan. Add soy sauce and brown sugar. Bring to a gentle boil, stirring constantly, until the sauce thickens and coats the back of a spoon.

   Time: PT3M

   Temperature: medium‑high

9. Finish Sauce

   Remove the pan from heat and whisk in the lemon juice, lemon zest, and 1 tsp sesame oil. Taste and adjust salt or sugar if needed.

   Time: PT1M

10. Plate and Serve

    Drizzle the lemon‑garlic sauce over the rested chicken. Serve immediately with steamed rice or your favorite side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

1 g