Deep fried chicken in lemon sauce: Difference between revisions

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| [[Oil]] for [[Deep frying|deep frying]]
| [[Oil]] for [[Deep frying|deep frying]]
| '''For the [[Sauce|sauce]]'''
| '''For the [[Sauce|sauce]]'''
| 1 to 2 tablespoons of [[honey]] (according to your taste)
| ½ teaspoon [[Sea Salt|sea salt]]
| ½ teaspoon [[Sea Salt|sea salt]]
| 3 tablespoons fresh [[lemon juice]]
| 3 tablespoons fresh [[lemon juice]]
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| 1 tablespoon [[Cornflour|cornflour]]
| 1 tablespoon [[Cornflour|cornflour]]
| 1 teaspoon [[Sesame oil|sesame oil]]
| 1 teaspoon [[Sesame oil|sesame oil]]
| 150 ml (1/4 pint) [[Chicken stock|chicken stock]]
}}
}}
===Method===
===Method===
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| Add the [[Chicken|chicken]] in small batches and [[Fry|fry]] until golden [[Brown|brown]]
| Add the [[Chicken|chicken]] in small batches and [[Fry|fry]] until golden [[Brown|brown]]
| Remove and drain on kitchen paper
| Remove and drain on kitchen paper
| In a pan or [[Wok|wok]], mix the [[Sauce|sauce]] ingredients:'' [[Sugar|sugar]], [[Lemon|lemon]] [[Zest|zest]] and juice, ½ teaspoon [[Sea Salt|sea salt]], [[Sesame oil|sesame oil]], 1 tablespoon [[Cornflour|cornflour]] and the remaining [[Stock|stock]]
| In a pan or [[Wok|wok]], mix the [[Sauce|sauce]] ingredients:'' [[honey]], [[Lemon|lemon]] [[Zest|zest]] and juice, ½ teaspoon [[Sea Salt|sea salt]], [[Sesame oil|sesame oil]], 1 tablespoon [[Cornflour|cornflour]] and the remaining [[Stock|stock]]
| Heat the [[Sauce|sauce]] gently and stir until it thickens
| Heat the [[Sauce|sauce]] gently and stir until it thickens
| Add the [[Chicken|chicken]] pieces back into the [[Sauce|sauce]] and blend well
| Add the [[Chicken|chicken]] pieces back into the [[Sauce|sauce]] and blend well

Revision as of 17:56, 11 March 2021


Recipe review

Lovely and lemony 5/5 As good as any takeaway. The Judge

Deep fried chicken in lemon sauce
Electus
Servings:Serves 4
Calories per serving:245
Ready in:25 minutes
Prep. time:10 minutes
Cook time:15 minutes
Difficulty:Average difficulty
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

Method

  1. Slice the chicken into thin slices, width-wise
  2. 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
  3. Add the chicken pieces, stir and refrigerate for 15 minutes
  4. Heat the oil for deep frying so that a cube of bread sizzles within 10 seconds
  5. Add the chicken in small batches and fry until golden brown
  6. Remove and drain on kitchen paper
  7. 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
  8. Heat the sauce gently and stir until it thickens
  9. Add the chicken pieces back into the sauce and blend well

Serving suggestions

Serve hot

See also

Randomly pick another recipe 🍴

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