Friday, January 23, 2009

Boneless Lemon Chicken





Many cuisines have their own lemon chicken, this one carries a sweet and sour tang and perfect for a family gathering.




#Marinade:#Sauce:
  • 180 g Boneless chicken breast (or thighs)

  • 4 tbsp Cornstarch

  • Oil for frying
  • 1/2 tsp Salt

  • 1/2 tsp Sugar

  • 1 Egg white

  • 2 tsp Cornstarch

  • 1 tsp Jiafan rice wine

  • 1/4 tsp White pepper powder

  • 1/4 tsp Sesame oil
  • 50 ml Lemon juice

  • 1 tbsp Sugar

  • 80 ml Chicken stock

  • 2 tsp Cornstarch

  • Lemon slices


  1. Cut the chicken breast in half. Combine marinade ingredients in a bowl. Mix the chicken breast with marinade and set aside for 15 minutes.


  2. Heat some oil in a large skillet to 190C/375F. Coat the chicken breast halves with cornstarch and fry until golden, about 5 minutes. Drain and then cut into serving size pieces and arrange on a serving platter.

  3. Combine all sauce ingredients in a medium saucepan and mix well. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Take out the lemon slices to put on the chicken first, then pour the sauce over. Garnish with shredded spring onions if desired.


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