Ingredients
6
6 servings
- •2 whole boneless chicken breasts, quartered lengthwise
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •4 tablespoons all-purpose flour
- •1 cup water
- •½ cup white sugar
- •2 lemons, zested and juiced
- •1 cup sweet rice flour (mochiko)
- •3 tablespoons cold water, or as needed
- •2 cups oil for deep frying
- •3 tablespoons cornstarch
- •6 tablespoons water
- •1 egg yolk, beaten
- •2 lemons, sliced
Instructions
- Season chicken with salt and pepper. Roll in flour to coat.
- Mix 1 cup water, sugar, lemon zest, and juice in a saucepan. Set aside.
- Mix sweet rice flour with enough cold water to make a runny, pancake-like batter. Add a pinch of salt and pepper.
- Heat oil in a wok to 400 degrees F (200 degrees C). Dip chicken into the batter. Deep-fry, a few pieces at a time, until light golden brown, 4 to 5 minutes per side. Drain oil and keep chicken warm on a serving platter.
- Place lemon mixture over medium-low heat. Dissolve cornstarch in 6 tablespoons water and pour into the saucepan. Stir until mixture reaches a syrupy thickness. Add egg yolk; stir quickly until completely combined. Remove from heat.
- Cut chicken into bite-sized pieces and serve with the lemon sauce. Garnish with lemon slices.
Nutritional Facts
Per 6 servings
- Calories: 380
- Carbohydrate: 54g
- Fat: 11g
- Fiber: 4g
- Protein: 21g
- Sugar: 17g
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