“The all time most popular entree in my restaurant and cooking classes!”

Ingredients Nutrition


  1. The batter should be about as thick as pancake batter, or just a little thicker.
  2. Dip chicken in batter and refrigerate for 10- 15 minutes (This will help the batter to adhere).
  3. Double deep fry the chicken, allowing at least 20 minutes between steps.
  4. (This is done to insure that you get a crispy, golden brown coating while the chicken cooks all the way through. The oil should be approximately 350º F for the first frying and about 375ºF for the second).
  5. Blot on paper towels to remove excess grease.
  6. When ready to add sauce, slice and put chicken on a serving platter lined with lettuce leaves and garnished with some cherry tomatoes.
  7. For the sauce: heat about a teaspoon of vegetable oil in a skillet (preferably a heavy one- like cast iron or Calphalon); stir in scallion until it sizzles, about 30 seconds.
  8. Add lemon slices & stir 1 minute until sizzling.
  9. Add chicken stock, salt, and sugar. Stir in cornstarch. cook 5 minutes to thicken.
  10. Pour over sliced chicken.
  11. *Be careful not to burn or overcook the lemon or it will turn very bitter.

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