Sticky Lemon Thai Chili Fried Chicken

I woke up today wanting orange chicken. Then I realized I didn’t have any oranges. So I racked my brain for potential alternative. I settled on a lemon alternative because in all honesty, lemons are plentiful on the tree we have outside. I figured it’s always good to have a alternative. Then I realized its Friday. Which is my usual grocery shopping day so I wasn’t in quite the pickle I initially assessed. But true to form after working out how id fry up some garlic and chilis, add some fresh lemon juice then thicken it up with honey I couldn’t get the ” What could have been” for this recipe out of my head. I’m glad I stuck with my gut because this lemon chicken is some stiff competition for the traditional orange. Check it out and let me know what you think.

INGREDIENTS

  • 6 Chicken Breast, cut into small bites
  • Salt
  • Pepper
  • 2 Eggs
  • 2c Flour
  • 3/4c Cornstarch
  • 4c Cooking Oil
  • Green Onion, chopped- Garnish
  • Basil, torn- Garnish

Lemon Thai Chili Sauce

  • 2c Lemon Juice
  • 3/4c Honey
  • 1Tb Rice Vinegar
  • 1Tb Ginger, grated
  • 10 Cloves Garlic, sliced
  • 3 Thai Chilis, sliced
  • 3tsp Cornstarch
  • 1Tb Lemon Zest
  • 1Tb Cooking Oil
  • 1tsp Salt
  • 1Tb Soy Sauce
  • 1Tb White Sugar

DIRECTIONS

  • SEASON CHICKEN: Season cut up chicken generously with salt and pepper. Incorporate the two eggs and let sit.
  • MAKE SAUCE: To make sauce add oil to a pan at medium high heat. Add in garlic and chilis. Cook for about 5 minutes. Till it starts to brown from the frying. Once garlic is cooked add in lemon juice, honey, vinegar, soy sauce, salt, sugar, zest, and ginger. Bring to a boil then reduce to a simmer for about 15 minutes. Once reduce by 1/4. Scoop 1/4 of a cup of the sauce in a measuring cup then add in cornstarch. Once cornstarch is mixed and not clumped return back to the pot and let simmer for 5 more minutes.
  • HEAT OIL: Heat cooking oil till temperature reached 375.
  • DREDGE CHICKEN: Combine the cornstarch with the flour. Toss in chicken till its coated.
  • FRY CHICKEN: Working in batches, fry chicken for about 8 minutes. Till it floats and is golden brown. ( Cooking times vary depending on size of the chicken)
  • TOSS CHICKEN: Remove chicken straight from oil using a slotted spoon. Toss straight into sauce.
  • PLATE: Serve chicken over steamed white rice. Sprinkle on some green onions and fresh basil.

4 Comments

  1. The Eclectic Contrarian says:

    Your personal recipe? That’s awesome!

    Like

  2. Me either till I made it up! I know you like the heat but If you like orange chicken and lemons you’ll like this.

    Liked by 1 person

  3. The Eclectic Contrarian says:

    Never had it but looks like I need to.

    Liked by 1 person

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