The lemon sauce in this recipe is what pulls the dish together. It adds a perfect hint of citrus that pairs perfectly with crispy fried chicken and sticky white rice.
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- 2 tablespoons cornstarch
- ¼ cup fresh lemon juice Zest of 1 lemon
- 1½ cups chicken broth, low-sodium preferred
- 2 teaspoons grated fresh ginger
- 1 small garlic clove, finely minced
- ¼ cup packed light brown sugar
- 2 egg whites
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil Cooked white rice,
- for serving
- Chopped green onions, for garnish
- Lemon wheels, for garnish
1. In a small bowl, mix the cornstarch with the lemon juice.
2. In a small saucepan, add the lemon zest, chicken broth, ginger, garlic, and brown sugar. Stir in the cornstarch mixture.
3. Bring to a boil and cook for 2–3 minutes, until slightly thickened. Set aside while preparing the chicken. The sauce will thicken as it cools.
4. In another small bowl, whisk together the egg whites and 2 tablespoons of water.
5. In a shallow dish or pie plate, mix together the ﬂour and cornmeal.
6. Dip the chicken in the egg white mixture, and then in the ﬂour mixture to coat evenly.
7. In a large skillet, heat the olive oil over medium-high heat. Fry the chicken pieces until they’re golden and the juices run clear, 10–12 minutes.
8. Pour the lemon sauce over the chicken, serve with the white rice, and garnish with chopped green onions and lemon wheels.