Back to 4 servings chicken 1.5 pound boneless skinless chicken, breast or thigh, cut into bite-size pieces salt and black pepper, to season 2 tablespoons all-purpose flour 1 large egg, beaten 1 cup panko breadcrumbs, about 100 g neutral frying oil or peanut oil, for shallow-frying, 1/2 to 3/4 inch deep lemon sauce 2 tablespoons fresh lemon juice, plus more to taste 1 teaspoon lemon zest, finely grated, white pith avoided 2 tablespoons sugar, plus a pinch more if needed 1 tablespoon soy sauce 1 tablespoon rice vinegar 0.5 cup chicken stock, about 120 ml 0.5 teaspoon fresh ginger, grated, or 1/4 teaspoon ground ginger 1 teaspoon cornstarch 1 tablespoon cold water, to mix with cornstarch to serve steamed rice, optional, to serve stir-fried greens or steamed broccoli, optional, to serve sliced scallions or cilantro, optional, for garnish
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1 Step 1: Season the chicken pieces with salt and pepper. Set up three shallow bowls: flour, beaten egg and panko.2 Step 2: Toss each piece of chicken in flour, dip it in the egg, then press it firmly into the panko to coat.3 Step 3: Heat 1/2 to 3/4 inch of oil in a wide pan over medium heat until shimmering. Fry the chicken in batches without crowding, 4 to 5 minutes per side, until deeply golden and cooked through.4 Step 4: Drain the fried chicken on a rack or paper towels, and keep it warm while you make the sauce.5 Step 5: Combine the lemon juice, lemon zest, sugar, soy sauce, rice vinegar, chicken stock and ginger in a small saucepan. Simmer gently until the sugar dissolves.6 Step 6: Mix the cornstarch with the cold water, then whisk it into the simmering sauce. Cook 30 to 60 seconds until glossy and thick enough to coat a spoon. Taste and adjust with more lemon juice or a pinch of sugar.7 Step 7: Toss the fried chicken in the sauce quickly so the coating stays crisp, and serve immediately with rice and greens, garnished with scallions or cilantro if using.getsaucepan.com/r/12114f64-6674-5921-a0d9-2fc70afc379f
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