75 minutes
A zesty and crispy chicken dish infused with lemon and a delightful blend of spices.
Medium Egg Whites
0 oz
tablespoons
tablespoons
teaspoons
pinches
Boneless, Skinless Chicken Breasts
each
Spring Onion, trimmed and finely sliced at an angle
each
Cilantro (Coriander Leaves), roughly chopped
tablespoons
Lemon Juice (from 1 To 2 Lemons)
tablespoons
Large Unwaxed Lemon (about 4 Ounces/150 Grams), ends trimmed and discarded, then cut into 1/4-inch / 1/2-centimeter-thick rounds, seeds removed
each
Flaky Sea Salt
teaspoons
cups
tablespoons
Garlic Clove, peeled and minced
each
Superfine Sugar (caster Sugar)
tablespoons
Turmeric Powder
teaspoons
Cumin Seeds, toasted and roughly crushed in a mortar and pestle
teaspoons
tablespoons
Lemon Juice (from 1 To 2 Lemons)
tablespoons
pinches
pinches
1. Prepare the marinade
In a large bowl, whisk together the egg whites, soy sauce, and cornstarch until the mixture is smooth and free of lumps. Season with half a teaspoon of salt and a good pinch of black pepper.
2. Pound the chicken breasts
Place each chicken breast between two sheets of parchment paper and pound them gently with a meat mallet or the bottom of a pan until they are an even 1/2-inch thick.
3. Marinate the chicken
Coat the chicken breasts in the marinade, making sure they are well covered. Cover the bowl and refrigerate for at least an hour, or overnight if you have the time.
4. Make the preserved lemon paste
In a small lidded saucepan, combine the lemon juice, lemon rounds, sea salt, chicken stock, butter, garlic, sugar, turmeric, and cumin. Bring the mixture to a simmer, cover, and cook for about 12-14 minutes, until the lemon rinds are translucent and the juice has reduced by half. Transfer the mixture to a food processor and blend until smooth.
5. Prepare the sauce
In a medium saucepan, combine the preserved lemon paste with additional chicken stock, butter, garlic, sugar, turmeric, and cumin. Bring the mixture to a boil and let it reduce by a third, which should take around 15 minutes. Whisk in the cornstarch and continue to cook until the sauce is smooth and slightly thickened.
6. Fry the chicken
Heat the neutral oil in a large high-sided frying pan over medium-high heat. Once the oil is hot, add the marinated chicken breasts, frying them for about 3 minutes on each side until they are golden and crispy.
7. Simmer with sauce
Pour the prepared sauce over the chicken in the frying pan. Add the remaining lemon juice and let everything simmer together for about 3 minutes, allowing the chicken to soak up the delicious sauce.
8. Garnish and serve
Garnish the chicken with finely sliced spring onion and roughly chopped cilantro. A final squeeze of lemon juice will add a fresh, zesty note to the dish. Serve the lemon-infused crispy chicken on a large platter and enjoy!
Air-Fried Lemon Chicken . Prepare with the same lemon infusion and breading, but cook in an air fryer for a healthier version that still achieves a crispy texture.
Panko and Parmesan . Mix finely grated Parmesan cheese with panko breadcrumbs for an extra crispy and savory crust.
Honey Lemon Glaze . Brush the chicken with honey lemon glaze post-frying for a sweet and tangy finish.
Yogurt and Lemon . Use a yogurt-based marinade with lemon zest and juice for tenderizing and adding tangy richness.
Grilled Lemon-Rosemary Chicken . Instead of a crispy coating, marinate the chicken in lemon juice, olive oil, and rosemary, then grill for a smoky flavor.
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