Lemon Chicken

Steps

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1. 1
   Wash the lemons. Cut 1 lemon into 8 wedges and set aside for garnish.
   ≈0:00
2. 2
   Cut the chicken breast in half lengthwise, then halve it horizontally to regulate thickness. Cut into uniform strips.
   ≈0:43
3. 3
   Place chicken in a bowl. Add marinade ingredients: salt, sugar, white pepper, cornstarch, oyster sauce, and water. Mix the dry ingredients with water first to dissolve them, then combine with the chicken.
   ≈1:39
4. 4
   Beat an egg and add half of it to the chicken. Mix well. Massage the chicken gently with your hands to help it absorb the marinade flavors. Set aside.
   ≈2:07
5. 5
   Cut 2 lemons in half and juice them using a hand juicer (or by hand), collecting about 2 fl oz of juice in a bowl.
   ≈2:39
6. 6
   Add 4 tbsp sugar, 5 tbsp water, and 1/4 tsp salt to the lemon juice. Stir well and taste, adjusting the balance of sweet and sour to your preference.
   ≈3:18
7. 7
   In another bowl, combine 3 tbsp all-purpose flour and 2 tbsp cornstarch with 1/2 tsp salt and 1 tsp baking powder.
   ≈4:29
8. 8
   Gradually add water to the dry ingredients, starting with 2 tbsp and stirring well. Add additional water (2-4 tbsp total) until the batter reaches the consistency of pancake batter—it should drip slowly with faint ribbons that melt back into the bowl, not running like water.
   ≈5:00
9. 9
   Add 1/2 egg to the batter and mix until smooth with no lumps. Check consistency and adjust by adding more cornstarch and flour if too thin, or water if too thick. Finally add 1 tsp oil and mix until smooth.
   ≈5:33
10. 10
    Heat the wok on high. Add approximately 12 fl oz of corn oil (or peanut, vegetable, or canola oil). Heat the oil to 325°F. Test with a wooden chopstick—if it bubbles, the oil is ready.
    ≈7:10
11. 11
    Place all marinated chicken in the batter and mix well, ensuring each piece is evenly coated.
    ≈7:23
12. 12
    When oil reaches 325°F, turn heat to medium. Carefully place each chicken piece into the oil by hand or with chopsticks, keeping your hand close to the surface to prevent splattering. Fry in two batches to prevent pieces from sticking together.
    ≈8:05
13. 13
    Turn heat to medium-high and gently stir the chicken with chopsticks to separate the pieces. After about 2.5–3 minutes, when the chicken turns golden, remove the first batch with a slotted spoon and drain along the side of the wok. Repeat with the second batch.
    ≈8:34
14. 14
    Scoop out any remaining batter bits from the oil. Increase oil temperature to 400°F for the second frying.
    ≈10:25
15. 15
    For the second fry, work in two batches again. Fry each batch for 20–30 seconds until the pieces reach a deeper golden-yellow color, then remove and drain.
    ≈10:42
16. 16
    Turn off the heat. Pour the frying oil into a bowl to drain. Once cooled and filtered, it can be reused. Give the wok a quick rinse and dry to remove charred bits.
    ≈11:13
17. 17
    In a small bowl, mix 1.5 tsp cornstarch with 1.5 tbsp water, stirring quickly until the cornstarch dissolves to make a slurry.
    ≈11:33
18. 18
    Pour the lemon sauce into the clean wok, add 1 tsp oil for gloss, and add the 2 oz of lemon juice. Turn on the heat and bring the sauce to a boil.
    ≈11:47
19. 19
    Reduce heat to low. While stirring, drizzle in the cornstarch slurry a bit at a time to thicken the sauce. Continue cooking on high heat while stirring for about 1 minute until the sauce boils again, then turn off the heat.
    ≈12:22
20. 20
    Optional: add a small amount of yellow food coloring to the sauce for a more appetizing appearance.
    ≈12:43
21. 21
    Arrange the lemon wedges attractively around the edge of a plate. Add the fried chicken to the sauce and toss to coat just before serving to maintain crispiness. Sprinkle with sesame seeds and serve immediately.
    ≈13:15