Steps

1. Wash 1 lemon and slice it into rounds.
   🕒 03:14
2. Place the sliced lemon rounds in a frying pan.
   🕒 03:59
3. Cut 2 chicken thighs (approx. 700g) into about 10 pieces each, for a total of approximately 20 pieces.
   🕒 04:03
4. In a bowl, add 4 tbsp potato starch and a small amount of water, mix well, and let it sit for a few minutes to allow the starch to settle.
   🕒 05:12
5. In a separate bowl, place the cut chicken, add 2 tbsp soy sauce, 4 pinches of salt, 2 tbsp sake, 2 tsp sesame oil, and 14 shakes of MSG(Ajinomoto), then rub it in well.
   🕒 06:02
6. To the lemon rounds in the frying pan, add 90cc water, 4 tbsp honey, 1 tsp chicken stock, and 2 tsp potato starch, then mix thoroughly before heating. Tip! Mixing well before heating prevents the potato starch from clumping.
   🕒 07:06
7. Heat over medium heat, stirring constantly until it thickens and reduces. Once done, lightly press the lemons to extract their juice, and adjust with water if the sauce is too thick.
   🕒 08:33
8. Discard the clear water (supernatant) from the settled potato starch.
   🕒 09:35
9. To the bowl with the chicken, add an additional 6 tbsp potato starch and rub it in well.
   🕒 09:55
10. Add the settled potato starch (after discarding the supernatant) and rub it in well, coating the entire chicken. Tip! Rubbing in the settled potato starch creates a super crispy coating.
    🕒 10:32
11. Pour about 1cm of oil into the bottom of a frying pan and heat over medium heat.
    🕒 11:27
12. Once the oil is hot, carefully place the potato starch-coated chicken into the hot oil, skin-side down. Fry over strong medium heat until the coating becomes super crispy. If pieces stick together, separate them during frying.
    🕒 11:38
13. Once cooked through and golden-crispy, remove from oil.
    🕒 13:51
14. Plate the freshly fried Hong Kong Lemon Chicken and generously drizzle the prepared lemon sauce all over.
    🕒 15:17
15. Garnish with lemon rounds and serve.
    🕒 15:35