Chinese Crispy Lemon Chicken Recipe


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  1. I love your vids. You strip away all the BS and get straight to the point. That goes a long way to making these recipes more accessable to more people.

    I do have a question on this one though. The Korean version calls for double frying for an extra crisp finish. Do you find that unnecessary or does it depend on the cut of meat you're using? I've seen versions with bone-in, skin on, skin off, bone-in and boneless, skinless meat. I'd assume you have to adjust a little since bone-in generally takes a longer to cook. I'm curious.

    Thanks, JD.

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