recipe: Ming's Lemon Chicken

Ming's Lemon Chicken

Ming's Lemon Chicken
  • Prep Time: 40 m
  • Calories: 380 kcal

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  1. Season chicken with salt and pepper. Roll in flour to coat.
  2. Mix 1 cup water, sugar, lemon zest, and juice in a saucepan. Set aside.
  3. Mix sweet rice flour with enough cold water to make a runny, pancake-like batter. Add a pinch of salt and pepper.
  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.
  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.
  6. Cut chicken into bite-sized pieces and serve with the lemon sauce. Garnish with lemon slices.
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