Pan-fried Chicken with Lemon Sauce 檸檬香煎雞扒

Crispy pan-fried chicken thigh fillets drizzled with a refreshing, tangy, and sweet lemon sauce. A beloved classic, offering a delightful contrast between the crispy skin and tender meat.

Nutrition (per serving)

Ingredients

• 2 boneless, skin-on chicken thighs (approximately 250g each)
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 3-4 tbsp cooking oil
• For the Lemon Sauce:
• 1/4 cup fresh lemon juice (from 1-2 lemons)
• 2 tbsp sugar
• 1 tbsp white vinegar
• 1 tbsp water
• 1/2 tsp cornstarch, mixed with 1 tbsp water (slurry)
• Zest of 1/2 lemon (for garnish)
• 1 slice red bell pepper, finely julienned (for garnish)

Steps

1. Butterfly cut the chicken thighs to flatten them if needed. Season both sides with salt and white pepper. Set aside.
2. Prepare the coating by mixing all-purpose flour and cornstarch in a shallow dish. Dip each chicken thigh into the beaten egg, then dredge thoroughly in the flour-cornstarch mixture, ensuring it's fully coated.
3. Heat cooking oil in a large pan or cast-iron skillet over medium-high heat. Pan-fry the chicken thighs, skin-side down first, for 6-8 minutes until golden brown and crispy. Flip and cook for another 5-7 minutes until cooked through and golden on the other side.
4. While chicken is frying, prepare the lemon sauce: In a small saucepan, combine lemon juice, sugar, white vinegar, water, and salt. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened. Keep warm.
5. Once chicken is cooked, remove from pan and let rest for a few minutes before slicing into strips. Arrange sliced chicken on a serving plate, drizzle generously with the warm lemon sauce. Garnish with lemon zest and julienned red bell pepper, then serve immediately.

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