Crispy pieces of battered boneless chicken thighs pan-fried to golden perfection and finished with a zippy sweet, lemon glaze.
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
4-6small organicBoneless skinless chicken thighs
1cupWaterplus more if batter is too thick
Corn Oilfor frying, about 1/2 a cup to shallow fry, more to deep fry
For Lemon Glaze
2largeGarlic cloves, minced
1/2a largeLemon, juiced
Watera splash to balance out the sauce - adjust according to taste
In a mixing bowl, combine flour, cornstarch, egg, olive oil, water, salt, pepper, soy sauce, and a squeeze of lemon juice. Mix with a whisk for about 30 seconds until the batter is smooth and all the ingredients are well incorporated. You want the mixture to be thick but not lumpy. If it’s too thin, add more flour to make It thicker. If too thick, add more water to loosen.
Submerge chicken thighs into the batter and coat well on both sides.
In a shallow frying pan on medium heat add oil (the oil is hot enough when you put a wooden spoon in the oil and you see tiny bubbles around it) and fry chicken thigh on both sides until golden brown, about 8-10 minutes, 4-5 minutes per side. Use a meat thermometer to check the chickens internal temperature, it should register 165 degrees.
While chicken cooks, in a sauce pan, add oil and sauté chopped ginger and garlic on medium-low heat for one minute, then add sesame oil, lemon juice, honey, brown sugar, soy sauce and cornstarch, whisk well and then bring glaze to a low simmer and allow it to thicken for 2 minutes on medium heat. Once sauce is thick enough to stick to a spoon and has darkened slightly in color, remove from heat and set aside.
Once chicken is fully cooked, remove from oil and drain on a wire rack.
Plate chicken and drizzle with lemon, honey glaze.
Garnish with sliced green onions and fresh lemons.
For faster cooking time and a different presentation, you can cut the chicken into small one-inch cubes and then batter and fry.