Crispy Lemon Chicken

Ingredients

• 500 g Chicken breast (cut into 2 mm slices perpendicular to the grain)
• 30 ml Soy sauce (low sodium if possible)
• 0.5 tsp Ground black pepper
• 1 Egg (beaten)
• 1 Untreated yellow lemon (zest and juice)
• 100 ml Chicken broth (prepared or diluted from a cube)
• 5 g Sugar
• 0.5 tsp Salt
• 30 g Potato starch (or cornstarch, plus a little extra for coating)
• 500 ml Frying oil (peanut or sunflower) (for frying at 170‑190 °C)
• 1 tbsp Toasted sesame seeds
• 4 Lemon slices (for garnish)

Instructions

1. Slice and marinate the chicken

   Cut the chicken breast in half widthwise, then slice perpendicular to the fibers into slices about 2 mm thick. Place the slices in a bowl, add the soy sauce, pepper, beaten egg, mix well and refrigerate for 30 minutes.

   Time: PT10M

2. Prepare the lemon

   Grate the zest of half a lemon, avoiding the bitter white pith. Cut the zest into fine julienne. Squeeze the lemon to extract the juice. Set aside zest and juice in a bowl.

   Time: PT5M

3. Mix the sauce

   In the same bowl, add the chicken broth, sugar, salt and lemon juice to the zest. Stir until fully dissolved. Taste and adjust seasoning (more sweet, more salty or more acidic according to your preference).

   Time: PT5M

4. Coat the chicken

   Sprinkle the marinated chicken slices with potato starch, coating them lightly. Shake off the excess.

   Time: PT5M

5. First fry (pre‑crisp)

   Heat the oil in the pan to 170 °C. Fry the chicken pieces in small batches so the temperature stays stable. Brown for 6 to 7 minutes, then remove and drain on paper towels.

   Time: PT7M

   Temperature: 170°C

6. Second fry (final crisp)

   Raise the oil temperature to 190 °C and quickly submerge the already browned pieces for 2 to 3 minutes to achieve an ultra‑crispy texture. Remove and drain.

   Time: PT3M

   Temperature: 190°C

7. Thicken the sauce

   Bring the prepared sauce to a boil for 2 minutes. In a small bowl, dilute 1 tsp potato starch with a little cold water, add this mixture to the boiling sauce while stirring until a glossy consistency is reached.

   Time: PT2M

8. Plating

   Arrange the crispy chicken pieces on a plate or in a bowl. Generously coat with sauce, sprinkle toasted sesame seeds and lemon slices. Serve immediately, optionally with rice or as an appetizer with dipping fritters.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Soy sauce: tamari
• Instead of Chicken broth: homemade chicken stock
• Instead of Sugar: honey
• Instead of Potato starch: cornstarch, corn starch

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Whisk or fork
• Additional bowl
• Deep-fry pan or wok
• Cooking thermometer
• Frying spatula / slotted spoon
• Small saucepan
• Teaspoon
• Sauce ramekin
• Serving plate
• Serving bowl

Critical Steps — Do Not Skip

• Marinate the chicken for 30 minutes in the refrigerator for optimal tenderness.
• Precisely control the oil temperature (170 °C then 190 °C) to achieve the right crispness.
• Thicken the sauce correctly with the diluted starch to avoid lumps.

Chef Tips from the Video

• Use an untreated organic lemon to fully enjoy the zest aroma.
• For an even lighter crisp, add a pinch of baking soda to the starch before coating the chicken.
• Serve with steamed jasmine rice to balance the lemon acidity.

Troubleshooting

Storage

Refrigerator: Store leftover chicken and sauce in airtight containers for up to 2 days.

Freezer: Not recommended: the chicken would lose its crispness after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the night before to save time on the day.
• Prepare the sauce in advance and gently reheat before serving.
• Lemon zest can be grated and stored in the refrigerator for 1 day in a small airtight container.