While my mother dabbled in French pâtés, Indian food, and American cakes of all kinds, my father found his true passion in Chinese food. He still has a special kitchen cabinet filled with various soy sauces, vinegars, and spices. When he cooks, every inch of the kitchen is covered in small bowls with all the prep. This dish remains, by far, my favorite -- and requires the fewest bowls. The cornstarch creates a great crispy layer on the chicken, and the tang of the lemon and ginger makes it addictive.
Recipe courtesy of Alex Guarnaschelli
Save Recipe Print
Total:
4 hr 55 min
(includes marinating time)
Active:
55 min
Yield:
2 to 4 servings
Level:
Easy
Total:
4 hr 55 min
(includes marinating time)
Active:
55 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

1. Marinate the chicken: In a large bowl, whisk the eggs with 3 tablespoons of the cornstarch until smooth. Season the chicken on all sides with salt, and submerge it in the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.

2. Make the lemon sauce: In a medium saucepan, combine the soy sauce, lemon juice, white vinegar, and sugar. Simmer over medium heat until the flavors come together and the sugar has dissolved, 3 to 5 minutes. Add the ginger and garlic, and simmer for 1 additional minute. Remove from the heat and keep the sauce warm. 

3. Fry the chicken: Pour the peanut oil into a large heavy-bottomed pot (or wok) and bring it to 350 degrees F over medium-low heat. (Use a deep-frying thermometer to monitor the temperature as it heats.) Remove the chicken from any liquid in the bowl and spread it in an even layer on a baking sheet. Use a fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of the chicken pieces. Drop some of the lemon slices carefully into the oil and fry until light brown with crisped edges, just 1 to 2 minutes. Remove with a slotted spoon to a baking sheet lined with a kitchen towel. In batches, add the chicken to the hot oil and cook until crispy and browned, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to the baking sheet. Season with salt.  

4. Finish the dish: Stir the lemon slices and fresh chile into the sauce. Arrange the fried chicken pieces on a platter, and pour the sauce over them. Serve immediately.  

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Roasted Lemon Chicken Legs

Recipe courtesy of Ree Drummond

Chicken with a Lemon Herb Sauce

Recipe courtesy of Food Network Kitchen

Tuscan Lemon Chicken

Recipe courtesy of Ina Garten

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Chicken Piccata with Buttery Lemon Noodles

Recipe courtesy of Ree Drummond

Lemon and Garlic Roast Chicken

Recipe courtesy of Ina Garten

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Recipe courtesy of Robin Miller

Lemon and Herb Marinated Grilled Chicken Thighs

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories