ONE GOOD RECIPE: MY DAD’S LEMON CHICKEN
sit for a few hours in the fridge in a bath of cornstarch Chinese food is a favorite mixed with egg. The sauce in our house, and we love comes together in no time, lemon chicken in particular. and the chicken fries up fast, There’s something about the too. yin and yang of pairing a tart The flesh from the lemon and tangy sauce with crunchy slices will disintegrate when chicken that’s just so addictive. you put them in the hot oil, so you may have to fish out
Turns out I’m in good company. some bits and pieces before New York chef Alex adding the chicken or else Guarnaschelli, a familiar face they’ll burn. (At least mine on Food Network’sdid!) Don’t forget the salt, “Chopped” cooking show, is and fear not the bird’s eye a fan of the classic dish, too, chili slices — they add just especially when it’s made by the right amount of heat. her dad, John. As she writes 2 large eggs in her latest cookbook, “The 6 tablespoons cornstarch, Home Cook,” her father divided found his “true passion” in 1 pound boneless, skinless Chinese food, “and still has a chicken thighs, cut into special kitchen cabinet filled 1-inch cubes with various soy sauces, vinegars, Kosher salt and spices.” 2 tablespoons dark soy
You don’t need any special sauce ingredients to make this Juice of 2 lemons dish, just a a bit of patience 1 tablespoon distilled to allow the cubed chicken to white vinegar 2 teaspoons sugar 1 tablespoon grated fresh ginger
2 medium garlic cloves, grated
6 cups peanut oil, for frying (I used less.)
1 lemon, cut into ¼-inchthick rounds ½ small Thai red chile Marinate chicken: In large bowl, whisk eggs with 3 tablespoons cornstarch until smooth. Season chicken on all sides with salt, and submerge into egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.
Make lemon sauce: In medium saucepan, combine soy sauce, lemon juice, vinegar and sugar. Simmer over medium heat until flavors come together and sugar has dissolved, 3 to 5 minutes. Add ginger and garlic, and simmer for 1 additional minute. Remove from heat and keep sauce warm.
Fry chicken: Pour peanut oil into large heavy-bottomed pot or wok and bring to 350 degrees over medium-low heat. Remove chicken from liquid in bowl and spread it in an even layer on baking sheet. Use fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of chicken. Drop some of the lemon slices carefully into oil and fry until light brown with crisped edges, 1 to 2 minutes. Remove with slotted spoon to paper towellined baking sheet.
In batches, add chicken to hot oil and cook until crispy and browned, 3 to 5 minutes. Transfer with slotted spoon to baking sheet and season with salt.
Finish Serves dish: