Get ready to sink your teeth into these incredibly crispy garlic-fried chicken thighs smothered in a vibrant lemon sauce! In this video, Chef Andrew guides you through making this classic Cantonese dish from start to finish.
First up, Chef Andrew shares his tips for perfectly crispy chicken thighs with that signature golden-brown, garlic-loaded crust. You'll learn his breading and frying techniques for achieving juicy, tender meat underneath that irresistible crunch.
But the real star is the luscious lemon sauce. With a bright, citrusy base balanced by savory chicken stock, rice vinegar, and rich seasonings, this sauce is absolutely addictive and drizzled over the hot fried chicken.
Chef Andrew reveals all his pro secrets, like the ideal oil temperature for frying and how to "velvet" the chicken for peak tenderness. Plus, he shares his grandma's secret ingredient for an extra punch of umami flavor.
Perfect for a Chinese banquet spread or cozy family feast, these garlic-fried lemon chicken thighs are sure to become a new favorite. Prepare to experience the vibrant flavors in every crispy, saucy bite!
Here's the full recipe for Garlic Fried Chicken Thighs in Lemon Sauce:
Ingredients:
8 chicken thighs, washed and cleaned
Salt and white pepper to taste
1 tbsp sugar
1 tbsp crushed garlic
Drizzle of oyster sauce
Drizzle of soy sauce
1 tsp sesame oil
1-2 tbsp brandy or Chinese rice wine
1 tbsp olive oil
1 egg
Corn starch for marinating and coating
All-purpose flour
Vegetable oil for frying
For the Lemon Sauce:
1 cup water
4 lemons, juiced
1/2 cup sugar
Drizzle of oyster sauce
Drizzle of soy sauce
Corn starch slurry (mix 1-2 tbsp corn starch with water)
Lemon slices for garnish
Instructions:
1. Make slits down the middle of each chicken thigh as demonstrated in the video.
2. In a bowl, marinate the chicken thighs with salt, white pepper, 1 tbsp sugar, 1 tbsp crushed garlic, a drizzle of oyster sauce, soy sauce, sesame oil, brandy or Chinese rice wine, olive oil, and 1 egg. Mix well.
3. Add enough cornstarch to create a thick marinating batter. Cover and marinate for 30 minutes.
4. In a separate bowl, mix all-purpose flour with 1 tsp cornstarch.
5. Remove chicken thighs from the marinade and coat them thoroughly in the flour mixture. Transfer to a tray.
6. Make the lemon sauce: In a pan, combine 1 cup water, juice of 4 lemons, 1/2 cup sugar, a drizzle of oyster sauce, and soy sauce. Bring to a simmer over medium heat.
7. In a small bowl, make a cornstarch slurry by mixing 1-2 tbsp cornstarch with a few tablespoons of water.
8. Slowly whisk the cornstarch slurry into the lemon sauce until it thickens to your desired consistency. Keep warm.
9. Heat oil for frying to 350°F (175°C) in a deep pan or wok.
10. Fry the coated chicken thighs in batches for 8-10 minutes until golden brown and crispy, using the double fry method demonstrated in the video.
11. Remove the fried chicken thighs from the oil and drain the excess oil on a wire rack.
12. Transfer the hot, crispy chicken thighs to the lemon saucepan. Gently toss to coat evenly.
Garnish with fresh lemon slices.
Serve hot and enjoy these crispy garlic fried chicken thighs smothered in bright, citrusy lemon sauce!
Let me know if you need any clarification or have additional instructions to add.
2 окт 2024
