Crispy fried chicken pieces coated in a tangy and flavorful Thai lemon sauce, garnished with sesame seeds and fresh herbs. Perfect as a main dish paired with steamed jasmine rice.
Ingredients
For the Chicken:
- 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil (for frying)
For the Lemon Sauce:
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional, or extra soy sauce)
- 2 tbsp honey or sugar
- 1/2 tsp grated ginger
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
- Sesame seeds
- Fresh cilantro
- Lemon slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Prepare the Chicken:
- In a bowl, mix flour, cornstarch, salt, and black pepper. Coat the chicken pieces evenly with the mixture.
- Fry the Chicken:
- Heat vegetable oil in a skillet or wok over medium-high heat. Fry the chicken in batches for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- Make the Lemon Sauce:
- In a saucepan, combine lemon juice, soy sauce, fish sauce (if using), honey, and ginger. Bring to a gentle boil. Add the cornstarch slurry and stir until the sauce thickens.
- Coat the Chicken:
- Add the fried chicken pieces to the saucepan and toss gently to coat them evenly with the sauce.
- Serve:
- Transfer the chicken to a serving plate. Garnish with sesame seeds, fresh cilantro, and lemon slices. Serve hot with steamed rice.
Nutritional Information (Per Serving):
- Calories: 300 kcal
- Protein: 25g
- Carbohydrates: 20g
- Fat: 12g
- Sodium: 600mg
Notes
- For extra crunch, double-fry the chicken pieces.
- Adjust the tanginess of the sauce by adding more or less lemon juice.
- Substitute chicken with tofu or shrimp for variety.
Let me know if you’d like more recipes or tips! 😊