Pan-fried Chicken with Lemon Sauce

Ingredients

Instructions

1. 1

   Butterfly cut the chicken thighs to flatten them if needed. Season both sides with salt and white pepper. Set aside.

2. 2

   Prepare the coating by mixing all-purpose flour and cornstarch in a shallow dish. Dip each chicken thigh into the beaten egg, then dredge thoroughly in the flour-cornstarch mixture, ensuring it's fully coated.

3. 3

   Heat cooking oil in a large pan or cast-iron skillet over medium-high heat. Pan-fry the chicken thighs, skin-side down first, for 6-8 minutes until golden brown and crispy. Flip and cook for another 5-7 minutes until cooked through and golden on the other side.

4. 4

   While chicken is frying, prepare the lemon sauce: In a small saucepan, combine lemon juice, sugar, white vinegar, water, and salt. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened. Keep warm.

5. 5

   Once chicken is cooked, remove from pan and let rest for a few minutes before slicing into strips. Arrange sliced chicken on a serving plate, drizzle generously with the warm lemon sauce. Garnish with lemon zest and julienned red bell pepper, then serve immediately.