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1
Cut up the chicken thighs into bite-sized pieces.
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2
You can take off the skin if you like, though it does make the chicken crispier.
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3
You can also use breast meat instead.
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4
Combine the chicken stock, lemon juice, and grated lemon zest in a bowl.
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5
Add 1 teaspoon of salt and mix well.
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6
Taste - it should be fairly salty but not overwhelmingly so.
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7
Add a bit more salt if needed.
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8
Put the chicken pieces in the bowl.
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9
Let marinate for a minimum of 30 minutes - an hour is ideal.
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10
If marinating for more than an hour (say, overnight), do not put salt in the marinade.
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11
When you're ready to fry the chicken, take it out of the marinade and pat it dry.
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12
If you didn't add salt to the marinade, salt the chicken now and rub it inches Leave for a few minutes, and pat dry again.
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13
Grind a ton of black pepper on the chicken (it can stand a lot) .
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14
Heat the oil; if using a temperature-controlled fryer or a thermometer, aim for 160C / 355F, a fairly low temperature.
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15
Toss enough potato or cornstarch into the marinated chicken so that each piece is completely coated.
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16
Fry the chicken pieces a few at a time at 160C / 320F until cooked through.
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17
The chicken will still be quite pale.
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18
Take the chicken out of the oil, and drain off while you raise the temperature of the oil to 180C / 355F.
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19
When the oil is hot, re-add the chicken pieces and cook until a light golden brown - about 30 seconds to a minute.
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20
It won't get as dark in color as the soy-sauce marinated version.
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21
Don't overcook or the chicken will dry out.
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22
Drain well on a rack, or old newspaper lined on top with paper towels.
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23
Serve with lemon wedges, and even more pepper if you like.
