Easy Lemon Chicken

• chicken breasts↗2

  (about 400 g each)

• cornstarch↗½ tbsp tbsp
• white pepper↗½ tsp tsp
• vegetable oil↗950ml ml
• eggs↗2
• wheat flour↗150g g
• cornstarch↗75g g
• garlic salt↗1 tsp tsp

  or ½ tsp salt and garlic powder

• garlic powder↗2 tsp tsp
• baking soda↗½ tsp tsp
• Chinese red pepper (powder)↗1 tsp tsp
• lemons↗2

  juiced (about 100 ml)

• sugar↗2 tbsp tbsp
• honey↗1½ tsp tsp
• cornstarch↗1 tsp tsp

Step-by-step instructions

1. 1

   Slice the chicken breasts horizontally into two thin halves, then coat them with cornstarch, ½ tsp salt, white pepper and ½ tbsp water, and let marinate for 20 minutes.

2. 2

   Meanwhile, prepare the batter. In a separate bowl whisk the eggs and set aside. In another bowl combine wheat flour, cornstarch, garlic salt, garlic powder, baking soda and red chili powder, then pour half of the mixture into another bowl, leaving the rest. Add the beaten eggs to the flour mixture, gradually pouring in 3‑5 tbsp cold water, one tablespoon at a time. Mix well until the consistency resembles double cream.

3. 3

   Dredge one chicken breast half in the batter until evenly coated, then in the flour mixture. Rub the flour onto it by hand to ensure full coverage. Repeat until all four chicken breast halves are coated.

4. 4

   Pour the vegetable oil into a medium saucepan (no more than one‑third full) and heat over medium‑high until the oil reaches 160 °C or bubbles appear around a stick. Reduce heat to medium and carefully lower the chicken breasts into the oil in batches if the pan cannot hold them all at once, frying for 5 minutes, turning halfway, until pale golden.

5. 5

   Let the chicken rest for 5 minutes, heat the oil over high heat to 200 °C, then fry the chicken again for 30 seconds until a deep golden crisp crust forms. Set aside to cool before slicing into even pieces.

6. 6

   For the sauce, combine lemon juice, sugar and honey in a bowl. In a separate bowl mix cornstarch with 1½ tsp water. Place a pan over medium heat, pour in the lemon mixture and, once it begins to boil, slowly add the cornstarch mixture until the sauce reaches the desired consistency. Remove from heat and serve, drizzling over the chicken or as a dipping sauce.