Ingredients
- For the Chicken:
- 4 x 125g (3 oz) chicken thigh fillets (skinless and boneless)
- ½ tsp cooking salt / kosher salt
- ¼ cup cornflour / cornstarch
- 1 – 1 ½ litres (4 – 6 cups) vegetable or canola oil (for frying, about 4cm/1.6″ depth)
- For the Stay-Crisp Fry Batter:
- ⅓ cup cornflour / cornstarch
- ⅓ cup + 1 tbsp plain flour (all-purpose flour)
- ½ tsp cooking salt / kosher salt
- ¼ tsp baking powder
- ½ cup cold soda water (not sparkling mineral water)
- For the Lemon Sauce:
- 6 tsp cornflour/cornstarch
- ½ cup chicken stock (low sodium)
- ½ cup fresh lemon juice
- ⅓ cup white sugar
- ½ tsp garlic (finely grated)
- ½ tsp ginger (finely grated)
- For Garnish (optional):
- Lemon slices
- 1 green onion (finely sliced on the diagonal)
Instructions
- Prepare the Chicken: Pound the chicken thighs to an even 0.7cm (1/3″) thickness, then sprinkle both sides with ½ tsp of salt. Dust each piece of chicken with cornflour (cornstarch), shaking off the excess. Set aside.
- Make the Batter: In a bowl, whisk together the cornflour, plain flour, salt, and baking powder. Refrigerate the dry mixture while you prepare the chicken. When ready to use, add cold soda water to the dry ingredients and whisk until combined. Some small lumps are fine, as over-whisking can affect the batter’s crispiness.
- Fry the Chicken (First Frying): Preheat oil to 160°C/320°F in a large, heavy-based pot (about 4cm/1.6″ depth). Dip the chicken pieces into the batter, allowing excess batter to drip off, then carefully place them in the oil. Fry for about 3 minutes until lightly golden. Remove and place on a paper towel-lined tray. Let the chicken rest for 20 minutes.
- Make the Lemon Sauce: In a small saucepan, mix cornflour and a splash of chicken stock to make a smooth paste. Add the remaining chicken stock, lemon juice, sugar, garlic, and ginger. Whisk to combine, then bring to a simmer over medium heat. Let the sauce simmer for about 3 minutes until it thickens to a honey-like consistency. Remove from heat and cover to keep warm.
- Fry the Chicken (Second Frying): Increase the oil temperature to 200°C/390°F. Fry the chicken pieces again, in batches, for about 3 minutes until deep golden and crispy. Turn the chicken halfway through for even frying. Remove from the oil and place on paper towels to drain excess oil.
- Serve: Slice the chicken into 2cm (¾”) thick pieces. Arrange on a serving plate and pour the lemon sauce over the chicken. Garnish with green onions and lemon slices, if using. Serve immediately with steamed rice or your favorite side dishes.
Notes
- Pita Bread: Use thin pita pockets that can be opened for stuffing. Thicker pita works too but takes a little longer to cook.
- Meat: Lamb is the traditional choice in the Middle East, but beef works just as well.
- Spicy Level: Adjust the cayenne pepper for a milder or spicier kick.
- Tahini: Use hulled tahini for a milder flavor, and Chinese sesame paste as a substitute if you have it on hand.
- Serving Size: 3 pita halves are a satisfying meal with a side salad, though hearty appetites may want more!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 piece
- Calories: 498
- Sugar: 8g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg
