This is the dish that makes takeout feel unnecessary. Crispy chicken, glossy lemon sauce, and just enough umami from garlic and ginger to make it feel like something a kitchen full of chefs cooked up.
Quick answer: Crispy battered chicken pieces glazed in a glossy, tangy lemon sauce made with fresh lemon juice, sugar, and garlic. It's restaurant-quality comfort food that comes together in under 30 minutes, finished with sesame seeds and scallions.
Toss the chicken pieces with salt and white pepper. In a bowl, whisk together the egg white, then coat the chicken in it. In another bowl, combine cornstarch and flour, then toss the chicken until evenly coated. Set aside on a plate.
Heat the vegetable oil in a large wok or heavy pot to 350F (175C). Working in batches, carefully add the chicken pieces and fry for 4 to 5 minutes until golden and cooked through. Drain on paper towels.
In a small bowl, combine the lemon juice, sugar, garlic, ginger, soy sauce, and chicken broth. In another small bowl, whisk together the cornstarch and water to make a slurry.
Heat a clean wok or large skillet over medium-high heat. Add the lemon sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Return the fried chicken to the wok and toss gently to coat evenly in the lemon sauce. Plate and garnish with sesame seeds and sliced scallions. Serve immediately over rice.
You can, though it won't have the same crispy texture. Bake at 400F (205C) for 15 to 18 minutes, or pan-fry in less oil if deep-frying feels like too much.
A large heavy skillet or Dutch oven works just as well. You need enough depth to fry the chicken safely.
Cook the chicken and make the sauce separately, then combine just before serving. The chicken stays crispier this way. Both keep in the fridge for up to 3 days.
More lemon juice for a brighter sauce, more sugar to mellow it out. Taste as you go. Some people add a splash of rice vinegar for depth.
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