This is a winning recipe because of the lemon sauce. Worlds better from what you get at a restaurant, this sauce isn’t sickly sweet or artificially flavored. With the sauce poured over the crispy chicken, it’s a masterpiece recipe.
For an even more flavorful lemon sauce, I recommend combining all of the sauce ingredients in a bowl and refrigerating them overnight. Remix before simmering.
What you’ll need for the chicken
- 4 – 6 large chicken thighs, skinned, boned, trimmed of fat and cut into thirds
- 1 large egg, beaten
- About 0.33 cups corn or potato starch
- Neutral oil for deep frying
- Grated lemon zest (optional garnish)
What you’ll need for the lemon sauce
- 3T lemon juice
- 2T plumb sauce (we were out, so used spring roll sauce)
- 0.75 cups water
- 2t corn or potato starch
- Pinch of salt
- Half a lemon—skin scrubbed—sliced as thin as possible
What to do
Combine all the sauce ingredients in a small saucepan and set aside.
Begin heating the oil to about 350 degrees F. While it’s heating, in turn for each chicken piece, dip the chicken in the egg wash and dredge it in the corn starch. Put the pieces on a plate until the oil’s hot enough.
In small batches, carefully lower the chicken pieces into the hot oil and cook for about 5 – 7 minutes. When done, remove the pieces and let them drain on paper towels or a rack.
Bring the sauce to a low boil over medium heat, letting it cook for about 3 minutes. Add the chicken to a serving dish and pour the sauce over it. Garnish with lemon zest, if using, before serving immediately.
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