LEMON CHICKEN ½ cup fresh-squeezed lemon juice ½ cup water ¼ cup white sugar 100g honey ½ tsp. grated ginger 2 tbsp. cornstarch 15g salted butter pinch of turmeric powder salt as needed 1kg chicken breast fillet, pounded 2 tsp. salt 1 tsp. cayenne pepper 1 tbsp. garlic powder 200g fresh milk 1 pc. whole egg 1 tbsp. lemon juice potato starch Shades of Spring" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Long Stroll" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

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Isa sa pinaka-favorite kong orderin sa mga Chinese restaurants ay Lemon Chicken.

I believe 2 or 3 years ago, meron akong recipe video ng Honey Lemon Chicken

pero sabi ng sister ko, parang hindi masyadong authentic yung pinaka-chicken.

Hindi masyadong malutong.

So today, let's recreate this Lemon Chicken.

Of course, let's start with the chicken.

May choice ka if you want to use Chicken Breast Fillet or Chicken Thigh.

Today, I'm using Chicken Breast, this is just 1 kilo.

So the Chicken Breast, you just flatten it a bit.

You may use it as pound, rolling pin or on how you want to make it thinner.

If you don't want to make it thinner, there's no problem.

So you just put your...

It's wrong, it's wrong, it's wrong.

There it is, right? Even though I made a mistake.

So you just leave your Chicken Breast there, don't copy me.

So your marinade when you mix it here first, I have here fresh milk.

1 egg.

Lemon juice.

Garlic powder.

Salt.

And cayenne pepper.

So you just combine them all together there, you mix it.

And then you put the chicken.

It's very excited, right? It's very excited.

That's why it has milk because actually, it will be your tenderizer.

It has milk, the enzymes from the milk helps tenderize the chicken.

Especially if you are using cuts such as your Chicken Breast, lean cuts.

So you just soak it there while we are heating the oil

so that the flavors would stick.

So I have here potato starch.

You just soak it there and then on the potato starch.

Making sure it's fully covered, put it on one side.

Potato starch.

About 3 pieces, let's fry it at the same time.

My oil is hot already, so you can see my chopstick.

If you don't have potato starch, you may use cassava starch.

But my type of potato is more crispy, it's more flaky.

Oh my! Wait a minute, maybe my chopstick would be toasted.

Wait a minute, I remove it from there first.

Okay, let's make it 4 pieces so that it won't be wasted.

Maybe by now, you already know how much I like fried chicken, right?

Because I have shared a lot of fried chicken recipes to you.

It's my ultimate comfort food.

There's no bad fried chicken on me, it's just that it's dry and it's not crispy.

Okay, let's start frying.

Okay, while you fry that.

That gives you time to coat your remaining chicken.

So we just deep fry this until it's crisp and golden brown.

Once the chicken has turned light golden and it's already crisp, you may remove it already.

And then I will fry this one more batch and then next, we will make our lemon sauce.

So while I fry the last batch of my chicken, let's make the lemon sauce.

This is super easy, so first off flame, you combine all the ingredients.

I have here water.

Freshly squeezed lemon juice.

I would highly suggest that you use freshly squeezed lemon juice for this recipe.

Don't really, if you can, avoid to buy the bottle one because the taste of it is already different for this recipe, okay?

White sugar.

Honey.

The honey, if you are a bit expensive, you may also put sugar, there's no problem.

Ginger, this is grated ginger.

A pinch of salt.

Pinch of turmeric powder for coloring so that you can achieve the yellowish.

If it's still not enough, you may add more of that.

Butter.

And cornstarch, I will put half of the cornstarch first.

So the thickness, if you want it thicker, we will just add slurry.

So I'm just mixing it like this, I will put a bit more of turmeric.

Just a pinch.

This is just for coloring, okay?

So be careful not to put too much and then turn on the flame.

You may also use food color, you know me, it's for natural effect.

So my lemon sauce is already boiling and I find it a bit thin.

So I will make more slurry.

This looks perfect.

Well, it's up to you, okay?

If you want it thicker, you may put all of the cornstarch.

It's really up to you.

The choice is yours and you see how nice the color.

I will also taste it, just to make sure that it's taste is perfect already.

A little bit of salt.

And maybe a little bit more of the slurry.

So this is now my sauce, all of the chicken is also fried already.

I will just put it thinly sliced lemon.

Just make sure that your thinly sliced lemon has no seeds

because the seeds will make the sauce bitter.

When you put lemon, you turn off the flame already so that it won't be bitter, right?

We don't like bitter in our lives.

So now, let's plate it already.

I will taste it already because this is my ultimate favorite.

I will just get a small slice of chicken because I'm on a diet, just kidding.

Okay, look.

How nice, how moist, how flaky, how chunky.

All of it.

All of the lifting of the bench.

And then your lemon sauce.

Oh! It's not food color.

Not food color.

Life can be colorful and vibrant even without those fake elements.

Just kidding, it's already bitter, right?

All natural.

And then you put your...

Oh my God! Isn't it so proud?

Right?

What can you say?

So proud of myself.

Super proud of myself.

Lemon sauce.

It's delicious.

And you know what I like about this?

We use chicken breast, okay?

But it's so moist on the inside, it's so juicy.

And its breading.

It's not the breading that you would say that it's fake.

It's just breading, right?

It's a 5-star quality breading.

You know what I can only say?

I hope there's rice, right?

But our rice, it's already cold.

Because I've been waiting for 4 hours for this.

For the lemon chicken, I'll just heat it later.

What are you...

So there, show them the inside.

You see how juicy, how nice the breading and you see the color of your sauce.

Mmm...

Please make this already and I'm going to see you all soon.