Name: Ming's Lemon Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Whole boneless chicken breasts, quartered lengthwise - 2; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; All-purpose flour - 4 tablespoons; Water - 1 cup; White sugar - ½ cup; Lemons, zested and juiced - 2; Sweet rice flour (mochiko) - 1 cup; Cold water, or as needed - 3 tablespoons; Oil for deep frying - 2 cups; Cornstarch - 3 tablespoons; Water - 6 tablespoons; Egg yolk, beaten - 1; Lemons, sliced - 2

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ming's Lemon Chicken

1. Whole boneless chicken breasts, quartered lengthwise - 2

2. Salt - 1 teaspoon

3. Ground black pepper - ½ teaspoon

4. All-purpose flour - 4 tablespoons

5. Water - 1 cup

6. White sugar - ½ cup

7. Lemons, zested and juiced - 2

8. Sweet rice flour (mochiko) - 1 cup

9. Cold water, or as needed - 3 tablespoons

10. Oil for deep frying - 2 cups

11. Cornstarch - 3 tablespoons

12. Water - 6 tablespoons

13. Egg yolk, beaten - 1

14. Lemons, sliced - 2

How to cook deliciously - Ming's Lemon Chicken

1. Stage

Season chicken with salt and pepper. Roll in flour to coat.

2. Stage

Mix 1 cup water, sugar, lemon zest, and juice in a saucepan. Set aside.

3. Stage

Mix sweet rice flour with enough cold water to make a runny, pancake-like batter. Add a pinch of salt and pepper.

4. Stage

Heat oil in a wok to 400 degrees F (200 degrees C). Dip chicken into the batter. Deep-fry, a few pieces at a time, until light golden brown, 4 to 5 minutes per side. Drain oil and keep chicken warm on a serving platter.

5. Stage

Place lemon mixture over medium-low heat. Dissolve cornstarch in 6 tablespoons water and pour into the saucepan. Stir until mixture reaches a syrupy thickness. Add egg yolk; stir quickly until completely combined. Remove from heat.

6. Stage

Cut chicken into bite-sized pieces and serve with the lemon sauce. Garnish with lemon slices.