Steps

1. In a bowl, squeeze the juice of 1 lemon and add the pulp along with 100ml of orange juice.
   🕒 01:08
2. For [A] ingredients, add 2 tbsp of sugar and mix well.
   🕒 02:12
3. Cut 1 chicken thigh (approx. 300g) into pieces of about 40g each.
   🕒 02:43
4. Sprinkle a pinch of salt, a pinch of pepper, 1 tbsp of Cooking Sake (Rice Wine), and 1 tsp of Soy Sauce (for [B] ingredients) onto the cut chicken thigh pieces and mix well by kneading.
   🕒 02:52
5. Add 1 tbsp of beaten egg, and also add the squeezed lemon peel to knead together, infusing the flavor. (Key Tip!) Allow the lemon peel's aroma to permeate the chicken.
   🕒 03:16
6. Remove the lemon peel.
   🕒 03:55
7. Add 2 tbsp of Potato Starch, then 1 tbsp of all-purpose flour, and coat the chicken evenly.
   🕒 04:00
8. Let the coated chicken rest for about 10 minutes to let the flavors meld.
   🕒 04:26
9. Place the chicken into oil heated to 170-180℃ and fry for 2 minutes 30 seconds.
   🕒 04:30
10. Remove the fried chicken from the oil and let it rest for about 3 minutes. (Key Tip!) This resting period allows the chicken to become extra crispy when double-fried.
    🕒 06:35
11. Pour the prepared lemon sauce base (made in steps 1 and 2) into a pot and warm it up.
    🕒 05:42
12. When the edges of the sauce start to bubble, turn off the heat, add 1 tbsp of Potato Starch slurry (for [A] ingredients), and stir lightly to thicken.
    🕒 07:10
13. Return the rested chicken to the frying oil heated to 170-180℃ and fry for about 1 minute.
    🕒 07:39
14. Drain the oil from the fried chicken and arrange it on a plate garnished with lemon slices (for decoration). Pour the lemon sauce over it just before serving. Enjoy!
    🕒 08:50