Deep fried chicken in lemon sauce: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">Lovely and lemony</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">As good as any takeaway.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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[[Lemon sauce]] is a perfect combination for this dish and although it is Chinese in origin, it works with virtually any other cuisine. | [[Lemon sauce]] is a perfect combination for this dish and although it is Chinese in origin, it works with virtually any other cuisine. | ||
Revision as of 20:02, 30 December 2021
| Deep fried chicken in lemon sauce | |
|---|---|
Random recipe reviewLovely and lemony 5/5 As good as any takeaway. The Judge |
| Servings: | Serves 4 |
| Calories per serving: | 245 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 23rd October 2012 |
Lemon sauce is a perfect combination for this dish and although it is Chinese in origin, it works with virtually any other cuisine.
If you are bothered by deep-frying, then just pan fry the chicken instead.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 350 g (12 oz) skinless chicken breasts
- ½ teaspoon sea salt
- 1 teaspoon Shaoxing rice wine or dry sherry
- ½ tablespoon light soy sauce
- 1 tablespoon cornflour
- 150 ml (1/4 pint) chicken stock
- 1 egg yolk
- 3 tablespoons plain flour
- Oil for deep frying
- For the sauce
- 1 to 2 tablespoons of honey (according to your taste)
- ½ teaspoon sea salt
- 3 tablespoons fresh lemon juice
- Grated zest and juice from 1 whole lemon
- 1 tablespoon cornflour
- 1 teaspoon sesame oil
- 150 ml (1/4 pint) chicken stock
Method
- Slice the chicken into thin slices, width-wise
- In a small bowl, whisk ½ a teaspoons of sea salt, 1 tablespoon of cornflour, 1 tablespoon chicken stock and the egg yolk so you have a marinade
- Add the chicken pieces, stir and refrigerate for 15 minutes
- Heat the oil for deep frying so that a cube of bread sizzles within 10 seconds
- Add the chicken in small batches and fry until golden brown
- Remove and drain on kitchen paper
- In a pan or wok, mix the sauce ingredients: honey, lemon zest and juice, ½ teaspoon sea salt, sesame oil, 1 tablespoon cornflour and the remaining stock
- Heat the sauce gently and stir until it thickens
- Add the chicken pieces back into the sauce and blend well
Serving suggestions
Serve with Special fried rice
Chef's notes
After making this many times, I prefer to serve the sauce as a side-dish rather than mix it up with the fried chicken as the batter tends to go soft.
See also
- Get chicken pieces the economical way, joint the chicken yourself
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