Crispy Chicken With Lemon And Garlic Sauce

Steps

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1. 1
   Prepare the aromatics: finely mince 3 cloves of garlic. Prepare the lemon: zest 1–2 lemons using a zester, then squeeze the juice to obtain 2 tablespoons.
   ▶ ≈0:30
2. 2
   Make the broth-cornstarch mixture: combine cold unsalted chicken broth with 2 teaspoons of cornstarch, stirring until all the cornstarch dissolves completely.
   ▶ ≈0:54
3. 3
   Prepare the chicken: make shallow crosshatch cuts on one side of the chicken breast without cutting all the way through. Marinate the chicken with salt, white pepper powder, and rice wine for about 10 minutes.
   ▶ ≈1:09
4. 4
   Prepare the coating: crack and beat one egg, and have 1/2 cup of cornstarch ready. Dip the marinated chicken into the egg, ensuring it is evenly coated, then coat it thoroughly with cornstarch.
   ▶ ≈1:30
5. 5
   Heat the pan and oil: add oil to a skillet and heat over medium-high heat until it reaches about 190°C (380°F).
   ▶ ≈1:56
6. 6
   Pan-fry the chicken: place the coated chicken in the hot oil and fry for 2 minutes on each side, flipping a total of 4 times for 8 minutes total, until all sides are golden and crispy. Avoid moving the chicken too much during frying.
   ▶ ≈2:10
7. 7
   Remove the chicken: transfer the cooked chicken to a plate and let it rest for a moment.
   ▶ ≈2:54
8. 8
   Sauté the garlic: add a little oil to a saucepan and heat over medium-high heat. Add the minced garlic and lightly sauté just until fragrant, before the garlic begins to turn golden, then add the broth-cornstarch mixture.
   ▶ ≈3:10
9. 9
   Season the sauce: add soy sauce and brown sugar, stirring to combine. Bring to a boil, stirring, until it thickens to sauce consistency. Add the lemon juice and lemon zest and stir to incorporate evenly.
   ▶ ≈3:36
10. 10
    Finish: add a touch of sesame oil to the sauce and stir well. Pour the sauce over the crispy chicken and serve, ideally with rice.
    ▶ ≈4:07