Ming's Lemon Chicken

A simple sweet rice flour batter cloaks these fried chicken strips that are served with a sticky lemon dipping sauce.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 380 Calories

Ingredients

• 1 teaspoon salt
• 4 tablespoons all-purpose flour
• 1 cup water
• 6 tablespoons water
• 1 egg yolk, beaten
• 3 tablespoons cornstarch
• 2 cups oil for deep frying
• 2 lemons, sliced
• 2 lemons, zested and juiced
• 1 cup sweet rice flour (mochiko)
• 3 tablespoons cold water, or as needed
• 2 whole boneless chicken breasts, quartered lengthwise
• 0.5 teaspoon ground black pepper
• 0.5 cup white sugar

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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