Crispy Chinese Lemon Chicken

Instructions

1. 1

   Step 1: Whisk the cornflour, flour, baking powder, and salt together in a bowl. Place the bowl in the fridge while you prepare the other ingredients.

   Tip: Keeping the dry batter mixture chilled helps keep the batter cold.

2. 2

   Step 2: Place the chicken on a cutting board and cover it with a freezer bag or similar. Pound with a meat mallet or the bottom of a skillet until it is an even 0.7 cm/1/3 inch thick. Sprinkle both sides with the 1/2 teaspoon of salt.

   Tip: The chicken should be evenly thin.

3. 3

   Step 3: Spread the cornflour on a plate. Dust both sides of the chicken with it, shaking off the excess. Set the chicken aside on a plate.

4. 4

   Step 4: Heat the oil to 160°C/320°F in a large, heavy-based pot. The oil should be at least 4 cm/1.6 inches deep so the chicken can float.

   Tip: Use a heavy-based pot rather than a skillet.

5. 5

   Step 5: Take the bowl of dry ingredients from the fridge. Add the soda water and whisk just until combined; stop while there are still a few small lumps. The batter should be fairly thin but coat the chicken.

   Tip: Avoid overmixing, which makes the crust less puffy and light.

6. 6

   Step 6: Dip one piece of chicken in the batter and let the excess drip off. Carefully place it in the oil. Add another piece if it fits without crowding. Fry for 3 minutes, until very pale golden. Remove to a paper-towel-lined tray and repeat with the remaining chicken.

   Tip: Leave the chicken untouched in the oil for the first minute so the batter can adhere, then carefully turn it about halfway through.

7. 7

   Step 7: Let the chicken cool for 20 minutes. Meanwhile, make the lemon sauce.

8. 8

   Step 8: Put the cornflour and a splash of the chicken stock in a small saucepan. Whisk until smooth, then add the remaining stock and the other sauce ingredients. Whisk and bring to a simmer over medium heat. Simmer for 3 minutes, whisking occasionally, until it reaches a thin honey-like consistency. It will become very thick at first, then thin out. Remove from the heat, cover, and keep warm; reheat if needed to loosen.

   

   Tip: The sauce thickens as it cools.

9. 9

   Step 9: Heat the oil to 200°C/390°F. Fry 2 pieces of chicken for 3 minutes, turning halfway through, until deep golden and crisp. Remove to a paper-towel-lined tray and repeat with the remaining chicken.

10. 10

    Step 10: Cut the chicken into 2 cm/3/4-inch slices and arrange on individual or shared serving plates. Pour over the lemon sauce and garnish with green onion and lemon slices, if using. Serve with steamed rice.

    

    Tip: Serve promptly after adding the sauce.