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Sunday, March 24, 2013

Lemon Chicken

Pan-fried boneless chicken breasts in tangy lemon sauce.

750 grams to 1 kilo skinless, boneless chicken breast meat cut into bite size pieces
1 tbsp soy sauce
1/2 teaspoon salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
Oil for frying

Lemon Sauce:
4 1/2 tbsp sugar
4 1/2 tbsp lemon juice
4 1/2 tbsp chicken stock
3/4 tsp salt
2 tsp cornstarch
1 1/2 tsp sesame oil
Rind from lemon
1 1/2 tsp yellow food coloring (optional)

In a large bowl combine the chicken, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat oil. Coat chicken with batter and fry in wok until browned. Set aside.

For sauce:
Cook sauce until thick over high heat, stirring constantly. Pour sauce over chicken pieces. Serve hot.

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