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Boneless Lemon Chicken

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


MarinadeSauce
  • 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.




11 comments:

pigpigscorner 24/1/09 11:01

This looks delicious! The chicken looks very juicy!

[Reply]
Anonymous 24/1/09 15:39

Yum. Moist..juicy chicken. It reminds me of escabeche with the way it is cooked. MMM Must get escabeche now.

[Reply]
Anonymous 24/1/09 18:20

This looks delicious. My husband loves lemon anything - I bet he'd really enjoy this!

[Reply]
Angie's Recipes 24/1/09 21:50

pigpigcorner, Nila, Fearless Kitchen

Thank you very much for your guys' nice comments. But I have to admit, it's a real treat! :-)

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