14 oz boneless chicken thighs
2/3 tsp salt
2 tsps water
6 tbsps corn starch (or potato starch if you have it)
oil for frying (as required)
7 1/2 tbsps sugar
6 tbsps lemon juice
4 tbsps rice vinegar
6 tbsps water
2 tsps corn starch (or potato starch)
Score the chicken using the tip of a knife, making incisions in places where the flesh is thick. Put the chicken in a dish and sprinkle the salt and 2 tsps of water over the chicken. Can easily add other seasonings of your choice. Leave the chicken skin-side down to marinate for 10 minutes. Coat all of the chicken except the skin with the 6 tbsps starch.
In a separate bowl mix the sugar, rice vinegar, and 6 tbsps water. Add to that the freshly squeezed lemon juice. Add the 2 tsps starch and stir thoroughly until it dissolves.
Line a deep dish with paper towels to absorb excess oil after frying. Put enough oil to deep-fry the chicken in the pan and heat it to 350*. Put the chicken in the hot oil and fry, turning it over occasionally. Fry the chicken for one more minute after it begins to float to the surface to ensure that it cooks all the way through. Place the chicken on paper towels and allow the oil to drain off. Leave it to sit for 2 minutes to let the juices settle.
Put the sauce ingredients into a small saucepan. Place it over moderate heat. Stir until the sauce thickens, then remove it from the heat.
Cut the fried chicken in half lengthwise, then cut cut the chicken horizontally into 3/4" strips. Arrange the chicken on a serving dish and pour over it the hot lemon sauce.
We love this dish, but it's really the sauce that makes it so good. So if you're not into the fried chicken part, feel free to make the sauce and pour it over a healthier cooked chicken. :D