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Lemon chicken
Enjoy this delectable lemon chicken as a main course or serve as an appetizer.
Course
Main Course
Cuisine
Asian Fusion
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Marinating time
1
hour
hour
Total Time
1
hour
hour
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
Marinade
8
chicken thigh fillets
(we prefer skin on)
1
teaspoon
Chinese five-spice powder
1
tablespoon
salt
½
teaspoon
pepper
Lemon sauce
½
cup
sugar
¼
cup
lemon juice
freshly squeezed
1
teaspoon
salt
2
tablespoons
rice wine
Coating
¼
cup
rice flour
1
large
egg
beaten
1 ½
cups
panko
Frying
cooking oil
Garnish
thinly sliced scallions
Instructions
Marinate the chicken
Wipe the chicken thigh fillets dry.
Place the chicken fillets between sheets of sling film and pound with a kitchen mallet until the thickness is even.
Place the pounded chicken in a bowl, add the five-spice powder, salt and pepper, and toss well.
Cover the bowl with the seasoned chicken and keep in the fridge for three to eight hours.
Make lemon sauce
In a small sauce pan, stir all the ingredients for the lemon sauce.
Bring to the boil, lower the heat to medium and boil gently, oncovered, until thickened, about 12 minutes.
Double fry the chicken
Place the rice flour, egg and panko in three separate shallow bowls.
Take the chicken out of the fridge.
Dredge each chicken fillet in flour and shake off the excess.
Dip the floured chicken in egg making sure every inch of the surface is moistened.
Roll the chicken fillet in panko to coat the surface completely.
Heat enough cooking oil in a wok or frying pan to reach a depth of at least two inches.
Over medium heat, fry the chicken fillets in batches for two to three minutes per side, scoop out and rest on a rack or plate lined with paper towels.
Turn up the heat to high.
Fry the chicken fillets a second time for a minute or so until browned and crisp.
Chop the fried chicken fillets into strips and arrange in a serving plate or bowl.
Drizzle the lemon sauce over the chicken and sprinkle with sliced scallions.
Serve the lemon chicken with rice.