¼cuplemon juicefreshly squeezed (see notes after the recipe)
2bird's eye chilieschopped (omit if serving to children)
For the fried chicken
6chicken thigh filletscut into strips about half an inch wide
cooking oilfor frying
toasted sesame seeds
thinly sliced scallions
Make the sauce
In a sauce pan, pour in the rice wine and lemon juice.
Add salt, chilies (if using) and sugar.
Boil the sauce until syrupy and amber-colored. It should take about 10 minutes, uncovered, over medium heat.
Fry the chicken
While the sauce reduces, season the chicken with salt and pepper, and mix. Add the starch, mix well, pour in the egg white and mix again.
Heat enough cooking oil to reach a depth of at least three inches.
Fry the chicken in batches, about three minutes per batch, just until lightly browned.
Assemble the dish
Dump the fried chicken in a bowl, pour in the lemon sauce and toss for a minute until the sauce thickens (it thickens fast as it cools) and coats every piece of chicken well. By the time you're done tossing, there should be very little loose sauce in the bowl.
Transfer the lemon chili chicken to a platter, sprinkle with toasted sesame seeds and sliced scallions, and serve immediately.
For those of you in Southeast Asia and have access to kalamansi, you may use kalamansi juice instead of lemon juice.
Chinese Lemon Chili Chicken printed from https://tastysafari.casaveneracion.com/chinese-lemon-chili-chicken/ for personal use only. Not for republication nor distribution.