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Lemon Chicken Part 2 – Complete Dish Recipe Video
|Cornstarch||8 Tablespoon (To Be Added In A Second Time)|
|Sliced chicken breast||700 Gram|
|Black pepper powder||1⁄4 Teaspoon|
|Eggs||2 , lightly beaten|
|Sunflower oil||1 Cup (16 tbs) (For Deep Frying)|
|Lemon juice||3 Tablespoon|
|Soy sauce||2 Tablespoon|
|Brown sugar||7 Teaspoon|
|Chicken stock powder||1⁄2 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Fresh coriander leaves||1 Teaspoon|
|Lemon||1 , sliced (For Garnish)|
Serving size: Complete recipe
Calories 2056 Calories from Fat 570
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 29.1 g145.6%
Trans Fat 0 g
Cholesterol 771.7 mg
Sodium 11933.6 mg497.2%
Total Carbohydrates 238 g79.3%
Dietary Fiber 5.3 g21.2%
Sugars 38.8 g
Protein 134 g268.1%
Vitamin A 39.6% Vitamin C 111.6%
Calcium 14.9% Iron 34.9%
*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 (leave some for decoration)
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