How Chinese Chef Cooks Garlic Fried Chicken Thighs in Lemon Sauce

Hi everybody, welcome back to my YouTube channel. Today I'll be showing you guys how to make a lemon fried chicken. So it's basically lemon and garlic fried chicken. So the chicken will be garlic fried chicken coated with my special lemon sauce. So over here I've got about 8 pieces of chicken thighs. It's cleaned and washed. Okay, let's get cooking. Okay guys, before we begin we're first going to cut our chicken thighs over here. As you can see my chicken thighs look like this. It feels like there's an L over here, L bone over here. So we're just going to slice the center over here just to open up the chicken thighs so that when we deep fry this it will cook better. Let's just give this a cut in the center. I can feel that there's a bone here. So by the drumstick bone over here we're going to... by the thigh bone we're going to give it a quick slice around the center. Just to open it up. Just like that. You don't want to penetrate it to the chicken thigh skin because that is the most crispiest piece that we want for the chicken thigh. So yes, you're just going to slice it down like this. And then yeah, we'll do this for the rest of the chicken thighs and then I'll show you guys how to marinate this. Okay guys, so all my chicken thighs are done. Let me show you guys how to marinate this. Okay guys, so here's my chicken. Let's marinate the chicken. First we're going to sprinkle a good amount of salt. Here's a chicken thigh. So you guys just decide how much salt you like. Less or more, it doesn't matter. If you're adding tons of salt, obviously it will become salty. You should know that. But anyways, just a good amount of salt is good enough. Next we're going to sprinkle some white pepper. A good amount. Just for it to coat all the chicken pieces here. Next I'm going to add in a tablespoon of sugar. The sugar will coat the chicken nicely and then when you fry it, it will create this crunch on this chicken here. Oh yeah guys, before this video continues please don't forget to like this video and subscribe to my YouTube channel. Thanks guys. Okay guys, so this is a lemon garlic fried chicken. So the chicken will have that garlic flavor and then after it's fried, it will be coated with this delicious sweet and lemony flavor sauce. So it will be lemon garlic fried chicken. So over here I've got a heaped tablespoon of garlic here. Just going to put that here. You can add more or less, doesn't matter. Okay, next I will drizzle some oyster sauce. Give it a good amount, more or less doesn't matter. Just give it a good drizzle all around. Today I won't be adding in no chicken bouillon powder so I'm skipping the MSG. Next we'll drizzle some soy sauce all around. Good amount. You don't want to add too much soy sauce because soy sauce is salty, you know. And you already sprinkled a lot of salt so just give it a good drizzle. Okay, next we're going to drizzle some sesame oil. Also a good drizzle all around. Okay guys, so on the previous video one of you guys commented saying to do like a brandy chicken. Brandy chicken is just swapping the Chinese rice wine for some brandy over here. So I'm just going to drizzle here with some brandy. There you go. That's your brandy fried chicken. Okay, next give it a good drizzle of olive oil. There you go. And next we're going to crack one egg. The egg will create that batter. Okay guys, let's mix this chicken up. Okay, so I ran out of mixing gloves and I'm just putting on a plastic bag here and one of you commented to put a rubber band around my hand over here so I can mix this properly. So yeah, now just rub all the sauces and the ingredients into the chicken thighs. Just combine all the ingredients and the egg yolk and the egg white with the sauce and then you'll create this gooey sauce that's coating the chicken thighs over here. Okay, so you just gave this a quick mix over here. Now we'll add in some cornstarch to form a batter. So you're going to add enough cornstarch to form a gooey thick batter that's not so drippy. So first I'm just going to add in two teaspoons here and mix it up. You just want to thicken up the sauce so it becomes a batter sauce for the chicken here. And then when you're coating the chicken with the flour then the flour will stick onto the chicken pieces nicely. You're just going to check. Okay, it's still a bit drippy here so you're just going to add in more cornstarch. You just want a batter that can stick onto the chicken. Then you know it's correct. So add in two more teaspoons here. Maybe it's because I added in too much that wet brandy in this. That's why it's a bit wet. It doesn't matter. Just add in more cornstarch. Okay, I'm testing. It's still a bit drippy, guys, as I can see. I'm just going to add in one more teaspoon. Because if you don't have that kind of thick batter the flour won't stick onto the chicken nicely. Because when you fry this you want a good crispy coating on this fried chicken. Then the garlic and all that ingredients will be kept inside the chicken thigh and you won't get burnt garlic because the flour coating is coating over the garlic batter over here. Okay. I can feel it's getting a bit smooth which is good. That's what I'm looking for. So yeah. This is what I'm looking for, guys. Just like that. Okay. I'm just going to let this marinate for about 30 minutes. Okay, guys. It's time to coat our chicken. Our chicken thighs. So over here I've got a good amount of cake flour. You can use all-purpose flour. Then we'll add in one teaspoon of cornstarch. Give that a good whisk. Okay. Now we're going to coat our chicken. So over here our chicken has been marinated for about 30 minutes. Just give a good dip in that batter so it'll be more wet. Then you're just going to dump it into your flour here. I'm just going to coat each piece nicely until there's no more wetness. Give it a good roll like this until you don't feel no wetness. Afterwards give it a good squeeze like this. Then make sure the openings over here like the skin here also gets coated. So you dust it with some flour. So basically just make sure there's no more wetness on the chicken. Make sure the whole chicken piece is floured. Then you're ready to go. This will create the perfect piece of fried chicken. Then once we coat it with that lemon sauce that I'll show you guys just now it'll be absolutely delicious. Okay. I'll show you one example here. I'm sure you guys saw my other previous fried chicken videos. Okay. Just like that. So nicely coated. So I'm going to do this for the rest of my chicken thighs over here. Dump it into a pan over here. Let it rest while I do the others. Okay. Okay guys. My last piece here. You can see. If your chicken is not coated nicely like this it won't come out that good. If your flour doesn't stick onto your chicken thighs that means the batter that you made was too wet. So you must make sure you add enough corn starch to make a thicker kind of sticky gooey batter that sticks onto your chicken before you coat the flour on the chicken thighs here. So yeah. Now it's all coated. We can fry this up. Okay guys. I'm going to show you guys how to make our lemon sauce. Okay. First I'm going to add in one cup of water. This is half a cup here. So one cup of water. Okay. Over here I've got some squeezed lemon juice over here. I use four lemons over here. Add this in. Fresh lemon juice. Okay. Next we're going to add in a quarter cup of sugar. It's supposed to be half a cup but we don't want too much sugar in our system so we're just adding in a quarter cup of sugar. Now we're going to give it a little drizzle of oyster sauce. Just a little bit. And also a little drizzle of soy sauce. Soy sauce. There you go. And that will give it its color. Okay. Let's give this a little taste. I think guys a quarter cup of sugar won't do so we have to make it that full half a cup of sugar because now it's too sour. So a full half a cup of sugar. Okay. Smelling good. Let's give this a taste again. Mmm. Now the taste is perfect guys. It's perfect. Okay. Now I'm going to make a little corn starch slurry. Okay. Over here I've got one teaspoon of corn starch mixed in with some cold water. Now we're going to pour this in slowly. Keep on mixing. If you don't keep on mixing and it's not on a good high heat temperature it will form a lot of clumps in the sauce. Mixing nicely and slowly. Add it. Add a little bit. Keep on mixing. Okay. Now you can see the sauce is starting to thicken up. You can see that yellowish lemon color from the lemon juice. If you didn't add in that oyster sauce and soy sauce you won't even see this color. You just see like a watery color. So that's why you have to add in that little bit of oyster and soy sauce in this. And it just makes the sauce taste way better. Okay. So yeah. This is the perfect lemon sauce to coat the garlic fried chicken guys. Okay. Let's go fry the chicken. Okay. Sauce is ready. Okay guys. So here I've preheated some oil. Let's test it out by throwing in a piece of the flour crumb here. Okay. As you can see the piece of flour crumb is lifting up. So it's ready. So now I'm just going to place the chicken inside the oil. Now I'm going to turn the heat down to medium. But here I'm using sunflower oil. So we're going to do two fries. So the first fry is going to be at medium heat. It's going to be at medium heat for two to three minutes to form a golden crust. And then we'll lift the pieces of chicken thighs out of this oil. Okay. So you're just going to leave it in the oil for two to three minutes at medium heat just to form its crust. Then we'll take this out. Okay. After one minute, let's just give it a little flip around. As I can feel with my tongs over here, I can feel that the coating of the chicken is not solid enough. So I'm just going to just leave it in there. I don't want to move it around. I'm going to flip it or else the base of the chicken thigh is going to burn. Flip it out slowly. I can see the crust is starting to form. So we're looking at three to four minutes here. Once you feel that the crust is a bit hard, then we can lift this out. Okay guys, so it's been about three minutes here. I can feel the crust is not so hard or not too soft. That's what you want. Now we're going to lift the chicken thigh out of this oil. As you can see, it's not too hard or too soft, the chicken skin coating. That's what we're looking for. Okay. As you can see, it formed its crust like this. The crust is a bit soft, but not so hard. Now to make this chicken crispy, we must tune the heat up on high. Now I want you guys to, for the second fry of this chicken thigh, you're going to tune the heat. You're going to tune the oil's heat up high. Then we'll dump back in the chicken. Then we'll start timing to fry the chicken for about five to six minutes. Inside should be well done. The skin coating should be very crispy. That's how you do the double fry, guys. Okay guys, so I preheated this oil for about four minutes now. It should be very hot. Now I'm just going to place back all my chicken thighs in the oil. Okay, so you know the oil's on high heat so that maybe every 30 seconds we're going to be flipping the chicken around whilst the base of the chicken thigh will burn. You see now the oil's very hot and it's going to form that crispy crunch on this chicken thigh skin here, the chicken thigh coating. Okay, so we're going to fry this for about five minutes. Then we know the inside of the chicken thigh will be well done and the coating will be crispy. About every 30 seconds, just give it a good flip. I can already feel the chicken pieces are starting to get crispy here. Once it gets crispy, you're guaranteed that the coating won't fall off the chicken thigh over here. You're going to get a crunchy bite with a good flip again. I can already see the chicken thigh skin. Can you see it's starting to bubble up, the skin? It only bubbles up when the oil's on high heat. I can already start to smell that garlic flavour coming out of these chicken thighs here. Okay guys, so the chicken has been frying for about five minutes now on high heat. I'm now going to turn the temperature down to medium heat and prepare the wok to toss the fried chicken in the lemon sauce. Okay guys, so I'm preheating my wok here. Adding a tiny bit of olive oil. Over here, I've got one cut up lemon slices here. Toss that in. Wow, check at that. Check at that fried chicken. Okay, now over here, I've got that lemon sauce over here. Just drizzle the lemon sauce all over the fried chicken here. Okay, let's turn up the heat. I'm just going to toss the chicken, fried chicken pieces in the lemon sauce. While the heat is on high, it is dissolving a lot of water so that it will become a thicker sauce for the fried chicken, chicken thighs here. Okay. Should be ready guys. Let's get the flame. Lemon garlic fried chicken thighs. Yummy. For dinner tonight. Wow. Some of that lemon here. Okay guys, voila. Let's check that out. Quick and easy lemon fried chicken here. Yummy. Okay guys, let's give this a taste. Yummy. Okay guys, it's time to try some of my lemon garlic fried chicken over here. Look at that. Wow. Okay, enough talking. Let's taste a piece of this. I can smell that lemon flavor. Okay, let's check that. Wow. Smells so good. Check that out. That lemon sauce that's coated on this fried chicken here. Let's have a taste. Mmm. Guys, give this recipe a try. It's so delicious. Damn. That lemon flavor. Yummy. Thanks guys for watching. Give this recipe a try. Let me know how it went. See ya.