Crispy fried chicken with a refreshing lemon sauce. How about some when you're feeling tired, but still want something filling? There is a secret to frying it crispy. Also check out my other recipe (Recipe ID: 542823) for fried chicken with tartar sauce.
Seasoning (sake, soy sauce, garlic, ginger, green onions)
1 to 2 teaspoons
• Lemon juice (or rice vinegar)
• Water (with consomme)
• Salt & pepper
Add the ingredients for the lemon sauce into a pot and heat (if you can, add katakuriko to thicken). I recommend you make a generous batch of the sauce.
Make incisions with a knife in the chicken and cut into half.
Add the seasoning ingredients and massage well until the sauce is fully incorporated (it'll taste better if let it marinate for a while, time willing).
Gently dredge the chicken with katakuriko...
Soak and coat with a generous amount of beaten egg.
Fry until crisp in 180°C oil. Once fried, drain ona paper towel so it will cook through. It will become even crispier if you have the time to fry it again. Cut once it has totally cooled down.
Soak in the lemon sauce from Step 1 and serve on a plate.
Story Behind this Recipe
I fry the chicken thigh after cutting it in half, but I feel like it's easier to cut it into bite-sized pieces first and then fry them. That way, the pieces will turn out crispier, will be well flavored, and won't need to be cut afterwards. Do this however you like! The fried chicken from Recipe ID: 542823 was really good, so I tried it with lemon sauce this time. Having learned the method of coating the chicken with egg after dusting with katakuriko, I've made my fried chicken this way many times.
The tartness differs significantly between rice vinegar and lemon. It also differs between lemons in the summer and winter, so be sure to taste. I think tastes better if it's rather sweet. I made the sauce strong in flavor with Recipe ID: 542823, but the sauce this time is rather light and refreshing, so it's better to season your chicken well.