LEMON CHICKEN - VERSION II PART 2 Recipe Video

This is my second version of cooking LEMON CHICKEN.

Summary

Health IndexAverageCuisineAsian
CourseAppetizerMethodFrying
SpecialityChristmasMain IngredientChicken

Ingredients

 
* SLICED CHICKEN BREAST €“ 700gr
 
* SALT €“ ½ tsp.
 
* BLACK PEPPER POWDER €“ ¼ tsp.
 
* CORNSTARCH - 3 tbsp.
 
* CORNSTARCH €“ 8 tbsp. (to be added in a second time)
 
* EGGS €“ 2 PCs. (lightly beaten)
 
* SUNFLOWER OIL FOR FRYING
 
LEMON SAUCE:
 
* LEMON JUICE €“ 3 tbsp.
 
* SOY SAUCE €“ 2 tbsp.
 
* BROWN SUGAR €“ 7 tsp.
 
* CHICKEN STOCK POWDER €“ ½ tbsp.
 
* CORNSTARCH €“ 1 ½ tbsp.
 
* WATER €“ 300ml
 
* BUTTER €“ 3 tbsp.
 
* FRESH CORIANDER LEAVES €“ (optional)
 
* SLICED LEMON - (for garnishing)

Directions

# Season chicken breast with salt and black pepper powder.
# 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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