The chicken doesn’t take long to fry since it’s cut into relatively small pieces, so be careful not to overdo it, or it will get tough and dry. I recommend using an instant-read thermometer. I use one called a Thermapen made by Thermoworks. After you’ve fried the chicken, it just gets tossed in a simple sauce packed with loads of lemon flavor, thanks to the addition of both lemon juice and zest, Honey balances out the tartness, while sake adds umami to the sauce. If you chose to substitute water for the sake, it would still taste great, but the flavor will not be quite as complex. Finally, I add just a bit of soy sauce for some extra flavor, but not enough to muddy the color of the lemon sauce. Serve this Lemon Chicken with with some rice, Chow Mein or Singapore Noodles for an awesome Chinese-American dinner that comes together in less time than ordering take-out.
📖 Recipe
