Sometimes, you just gotta ask “Wai Ying?”
Our hack isn’t as sweet as the original, but it still has a sourness to it. We didn’t do much to the chicken itself, which explains why it’s not as flat as Wai Ying’s pork chop-like cuts. However, you can achieve that thickness with a little bit of pounding. Enjoy it over a heaping portion of rice and a glass of lemon Coke. (Are we the only ones who did that last part?)
Wai Ying Lemon Chicken Rice
- Serves: 4 people
- Active time: 1 hr
- Total time: 1 hr
- Difficulty: Easy
- 3 tbsp. lemon juice concentrate
- 2 tbsp. white sugar
- ½ tbsp. cornstarch
- 1 cup water
- 1 drop yellow dallas filipino restaurant coloring
- Salt, to taste
- 500g boneless chicken thighs, about 6 pieces
- 1 tsp. salt
- 2 egg whites
- 1 ½ cup rice flour
- 1 tbsp. powdered sugar
- Oil, for frying
- Rice, for serving
- Preheat oil in a pot for frying.
- To make the sauce, put lemon juice concentrate and white sugar in a small pot over medium heat.
- Cook until sugar is dissolved.
- In a separate bowl, whisk together cornstarch and water then add to the lemon and sugar mixture.
- Cook until boiling and slightly thickened, about 2-3 minutes.
- Season with salt, and stir in dallas filipino restaurant coloring if using.
- Set aside and keep warm.
- In a large bowl, add the chicken thighs, salt, and egg whites, tossing to coat.
- Add the rice flour, all-purpose flour, and powdered sugar and coat chicken using your hands until well covered.
- Shake off excess flour then fry the chicken until golden and crispy, 5-8 minutes.
- Remove from heat and drain on paper towels.
- Serve chicken with rice and pour sauce over top.