Aug 19, 2024 The sauce is bursting with lemon flavor and gives the dish that gorgeous, crave-worthy takeout glossiness that makes me come back to this recipe again and again. I published this recipe in Chatelaine magazine as well, and it has received a multitude of 5-star reviews. It’s SO good! I’ve even given you an air fryer adaptation here (because I know someone is gonna ask). Enjoy!
Here’s What You Need
This recipe is made up of a few simple ingredients and kitchen tools. Just skim-reading this article? Here are the key take-outs:
For the chicken
Chicken thighs: Use boneless, skinless chicken thighs cut into bite-sized pieces for even cooking. Soy sauce: Regular soy sauce adds a savory flavor and “salt.” All-purpose flour: Provides structure to the batter, creating a crispy coating. Cornstarch: Helps achieve an extra crispy texture. It is also used in the sauce to add gloss and thickness. Baking powder: Adds lightness and helps the batter puff up during cooking. Canola or peanut oil: Ideal for frying due to their high smoke points. I don’t recommend olive oil for this recipe. Green onion: Thinly sliced for garnish, adding a fresh, vibrant touch.
For the sauce
Fresh lemon juice: Adds a bright, tangy flavor. Granulated Sugar: Balances the tartness of the lemon juice. Chicken broth: Use regular, not unsalted, for a rich, savory base. Alternatively, you can use water with bouillon concentrate. Lemon zest: Enhances the lemon flavor with its fragrant oils.
Chicken thighs: You can substitute chicken thighs with chicken breasts or tenderloins for a leaner option. Soy sauce: Use tamari or coconut aminos for a gluten-free alternative. All-purpose flour: Replace with rice flour or a gluten-free flour blend to make the recipe gluten-free. Canola or peanut oil: Substitute with vegetable or avocado oil if preferred. Green onion: Use chives or thinly sliced scallions as a garnish alternative. Chicken broth: Swap with vegetable broth for a vegetarian option, or use water with bouillon concentrate if you don’t have broth on hand. Orange Chicken: Swap in orange zest and juice, or try my Orange Chicken recipe.
Mixing bowl: To marinate the chicken in. Whisk: To whisk the cornstarch into. Saucepan: To cook the sauce in. Dutch oven: For frying. You could also use a deep skillet or pan. Tongs or slotted spoon: To remove the chicken from the oil. Wire wrack: To drain the chicken over. Air fryer – if you’re going with the air fryer version.
Marinate the chicken
Mix chicken pieces with soy sauce in a bowl and let them sit at room temperature while you prepare the batter and sauce.
Make the sauce
Off the heat, whisk cornstarch with lemon juice in a small saucepan until smooth. Place the saucepan on medium heat, add sugar, broth, and lemon zest. Bring to a boil, then reduce the heat and cook for a few more minutes until the sauce is thick and glossy. Remove from heat.
Prepare the oil
Heat 2-3 inches of oil in a large Dutch oven over medium heat until it reaches 375ºF. The pot should be deep enough so the oil doesn’t overflow.
Make the batter
In a medium bowl, whisk together flour, cornstarch, and baking powder. Stir in water gently, then add the chicken and any leftover soy sauce from the bowl. Mix to coat the chicken evenly.
Fry the chicken
When the oil is 375ºF, use tongs to slide 6-8 chicken pieces into the oil, making sure they don’t touch. Fry in two batches. Cook the chicken, turning once, until they are golden brown and reach 165ºF in the center, about 3-4 minutes. Transfer to a paper-towel-lined wire rack and repeat with the remaining chicken.
Serve
Just before serving, gently reheat the sauce and pour it over the chicken, tossing until coated. Top with green onions to serve.
Modify the coating
Instead of a cold-water batter, you’ll make a dry coating with little oil to make it crunchy:
¼ cup all-purpose flour 2 tbsp cornstarch 2 tbsp vegetable oil ¼ cup panko breadcrumbs
Marinate the Chicken:
Toss chicken pieces with soy sauce in a bowl and let stand at room temperature while you prepare the coating.
Prepare the Coating:
In a bowl, combine the flour, cornstarch, and panko breadcrumbs and oil, creating a slightly crumbly coating. Toss the marinated chicken pieces in this mixture, ensuring they are well coated.
Cook until crispy
Preheat your air fryer to 375ºF. Arrange the coated chicken pieces in a single layer in the air fryer basket, making sure they don’t touch. Cook for 10-12 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 165ºF and is golden brown.
Serve with sauce
Reheat the sauce, pour over the chicken, and toss to coat. Top with green onions to serve.
- Overcrowding the oil: Frying too many chicken pieces at once can lower the oil temperature, resulting in greasy and unevenly cooked chicken. Always fry in batches to maintain the oil temperature and ensure crispy results.
- Not checking oil temperature: Failing to maintain the oil at the correct temperature (375ºF) can affect the texture of the coating. Too hot and the batter may burn before the chicken is cooked; too cool and the chicken can become greasy. Use a cooking thermometer for accurate results.
- Using warm water in the batter: Warm water can cause the batter to become dense and less crispy. Always use cold water when mixing the batter to ensure a light, airy coating.
- Skipping the resting time: Allowing the marinated chicken to sit at room temperature before frying helps it absorb flavors and ensures a more even cook. Skipping this step can lead to unevenly seasoned and less tender chicken.
- Not draining excess oil: Immediately placing the fried chicken on a paper towel-lined rack helps drain excess oil and keeps the coating crispy. Failing to drain properly can result in soggy chicken. Mix the batter and coat the chicken just before you’re ready to cook to ensure the crispiest results.
Storage
Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, reheat the chicken in the air fryer at 375ºF for 3-4 minutes or until heated through. Avoid microwaving, as this can make the chicken soggy. Keep any leftover sauce in an airtight container in the refrigerator for up to a week. Reheat gently on the stove before using. It’s even yummy with pasta or mashed potatoes, so go ahead! You can also add it cold to salads, wraps or dip it into sauces.
Uniform pieces: Cut the chicken into uniform pieces so they cook evenly: Oil temperature: Maintain the oil temperature at 375ºF for the crispiest results. Use a thermometer for accuracy. Serve immediately: These chicken pieces are best served hot and fresh for maximum crispiness. Cornstarch in the batter: Cornstarch absorbs moisture and creates a crisper coating when fried. Baking powder: The leavening action of baking powder creates tiny bubbles in the batter, which expand during frying to make the coating light and airy.
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