This method of steaming oysters makes the shellfish soft and simple to open without having a rubbery texture. I’ve steamed oysters on the stovetop, in the oven, on the grill, and even in the air fryer, but the Instant Pot is by far the finest option.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 whole boneless chicken breasts, quartered lengthwise
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons all-purpose flour
- 1 cup water
- ½ cup white sugar
- 2 lemons, zested and juiced
- 1 cup sweet rice flour (mochiko)
- 3 tablespoons cold water, or as needed
- 2 cups oil for deep frying
- 3 tablespoons cornstarch
- 6 tablespoons water
- 1 egg yolk, beaten
- 2 lemons, sliced
Instructions
- Season chicken with salt and pepper. Roll in flour to coat.
- Mix 1 cup water, sugar, lemon zest, and juice in a saucepan. Set aside.
- Mix sweet rice flour with enough cold water to make a runny, pancake-like batter. Add a pinch of salt and pepper.
- Heat oil in a wok to 400 degrees F (200 degrees C). Dip chicken into the batter. Deep-fry, a few pieces at a time, until light golden brown, 4 to 5 minutes per side. Drain oil and keep chicken warm on a serving platter.
- Place lemon mixture over medium-low heat. Dissolve cornstarch in 6 tablespoons water and pour into the saucepan. Stir until mixture reaches a syrupy thickness. Add egg yolk; stir quickly until completely combined. Remove from heat.
- Cut chicken into bite-sized pieces and serve with the lemon sauce. Garnish with lemon slices.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 4 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 435 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was not received very well by my family. The rice batter did not stick well to the chicken and ended up all in my pan. The chicken also did not crisp up. I followed the recipe to the T, my 7 year old loved it. The sauce is very sweet but the kids said it tasted like lemonade.