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Lemon Chicken Part 1 – Seasoning The Chicken Recipe Video
|Sliced chicken breast||700 Gram|
|Black pepper powder||1⁄2 Teaspoon|
|Eggs||2 , lightly beaten|
|Sunflower oil||1 Cup (16 tbs) (For Frying)|
|Juice of lemon||3 Tablespoon|
|Soy sauce||2 Tablespoon|
|Brown sugar||7 Teaspoon|
|Chicken stock powder||1⁄2 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Coriander||1 Tablespoon (Use Fresh)|
Serving size: Complete recipe
Calories 1942 Calories from Fat 632
% Daily Value*
Total Fat 71 g109.9%
Saturated Fat 30 g150.1%
Trans Fat 0 g
Cholesterol 771.7 mg
Sodium 11933.1 mg497.2%
Total Carbohydrates 193 g64.2%
Dietary Fiber 3.1 g12.4%
Sugars 38.9 g
Protein 134 g267.3%
Vitamin A 52.8% Vitamin C 51%
Calcium 12.9% Iron 34.7%
*Based on a 2000 Calorie diet
# Add in 3 tbsp. of cornstarch and mix well.
# Slightly beat eggs, pour on chicken and mix thoroughly.
# Add additional 8 tbsp. of cornstarch and mix until chicken is well coated.
# In a large pan or wok, heat sunflower oil and fry chicken until done.
# Strain chicken and place on kitchen paper to absorb excess of oil.
# Prepare sauce: mix water, soy sauce, lemon juice, brown sugar, chicken stock powder and cornstarch.
# Remove oil from pan/wok, add butter and roast garlic until golden.
# Pour in sauce mixture and cook at low heat until thickens.
# Add chicken and let simmer for some minute.
# Before serving, mix in fresh coriander leaves
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