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Crispy Chicken With Lemon Sauce

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“Crispy lemon chicken is a favorite of Chinese restaurant goers. This one is from the Mandarin restaurant in Beverly Hills CA.”
READY IN:
2hrs 40mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook chicken in simmering chicken stock to almost cover until nearly tender about 20 minutes.
  2. Remove and suspend over a bowl to dry at room temperature about 2 hours until chicken is thoroughly cooled.
  3. Heat oil to 350 degrees in a wok to fry chicken.
  4. Fry chicken for approximately 20 minutes turning until golden on oil sides.
  5. Combine squeezed lemon juice from 3 lemons with sugar and 1/2 cup boiling water in a saucepan. Bring this to a boil and simmer for 2 to 3 minutes until sugar is dissolved. Add 2 teaspoons oil and soy sauce to sugar mixture. Remove from heat and set aside. Place chicken on a serving platter and garnish with triangles of lemon peel. Bring reserved sauce to a boil again. Mix cornstarch with a small amount of cold water to make a paste and stir into lemon sauce. Cook stirring until thickened slightly and spoon over chicken pieces.

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