Crispy Lemon Chicken with Rice

Instructions

1. 1

   Rinse the raw white jasmine rice and drain thoroughly. Mince the garlic and thinly slice the spring onion. Mix the lemon juice, sugar, honey and ready-to-use chicken stock in a jug. In a separate small bowl, stir 6 g cornstarch with 15 ml water.

2. 2

   Cut the chicken into even 2 cm pieces. In a bowl, lightly beat the egg white with the soy sauce, then mix in the chicken. Add the remaining 54 g cornstarch and all the flour, tossing until every piece has a thin, tacky coating.

3. 3

   Put the drained rice and remaining 500 ml water in a 2-litre saucepan. Bring to a boil over high heat, cover tightly and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered for 10 minutes. Heat the frying oil and make the glaze while the rice cooks and rests.

4. 4

   Pour 1000 ml vegetable oil into a dry, heavy 3-litre saucepan approximately 18 cm across internally; the oil should be about 4 cm deep and fill no more than one-third of the pan. Heat over medium-high heat to 180°C/356°F, allowing approximately 8–10 minutes. Keep the pan attended and keep water away from the hot oil.

5. 5

   While the frying oil heats, warm the remaining 5 ml oil in a separate 26 cm frying pan over medium heat. Cook the garlic for 30 seconds, then add the lemon mixture and simmer for 2–3 minutes. Stir the cornstarch slurry again, pour it in and simmer for 30–60 seconds, stirring until glossy. Remove from the heat.

6. 6

   Fry the chicken in four batches of approximately 150 g, carefully separating the pieces as they enter the oil. Cook each batch for 4–5 minutes, turning occasionally, until golden and at least 74°C/165°F in the centre of the largest pieces. Let the oil return to 180°C/356°F between batches. Transfer cooked chicken with tongs to a wire rack over a tray; do not stack or cover it.

7. 7

   Bring the glaze back to a simmer over medium heat. Add the cooked chicken and toss briefly until coated. Fluff the rice, divide it among four plates and top with the chicken and spring onion. Serve immediately to retain the crisp coating.