Deep fried chicken in lemon sauce: Difference between revisions
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| '''For the [[Sauce|sauce]]''' | | '''For the [[Sauce|sauce]]''' | ||
| ½ teaspoon [[Sea Salt|sea salt]] | | ½ teaspoon [[Sea Salt|sea salt]] | ||
| 3 tablespoons fresh | | 3 tablespoons fresh [[lemon juice]] | ||
| [[Grated]] [[Zest|zest]] from ½ [[Lemon|lemon]] | | [[Grated]] [[Zest|zest]] from ½ [[Lemon|lemon]] | ||
| 1 teaspoon [[Sesame oil|sesame oil]] | | 1 teaspoon [[Sesame oil|sesame oil]] | ||
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[[Category:Deep fried]] | [[Category:Deep fried]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
Revision as of 14:56, 21 July 2014
| Deep fried chicken in lemon sauce | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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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.
If you are bothered by deep-frying, then just pan fry the chicken instead.
Ingredients
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
- 2 tablespoons cornflour
- 150 ml (1/4 pint) chicken stock
- 1 egg yolk
- 3 tablespoons plain flour
- Oil for deep frying
- For the sauce
- ½ teaspoon sea salt
- 3 tablespoons fresh lemon juice
- Grated zest from ½ lemon
- 1 teaspoon sesame oil
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: sugar, 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 hot
See also
- Get chicken pieces the economical way, joint the chicken yourself