Lemon Chicken

Sweet Lemon Chicken Recipe

Preparation time: 15 minutes + 30 minutes marinating
Total cooking time: 10 minutes
Serves: 4

Ingredients
1 egg white, lightly beaten
2 teaspoons cornflour
1/2 teaspoon salt
1/4 teaspoon grated ginger
500g (1 lb) chicken breast, cut into thin strips
3 tablespoons oil

Lemon Sauce
2 teaspoons cornflour
1 1/2 tablespoons caster sugar
2 tablespoons lemon juice
3/4 cup (185 ml/6 fl oz.) chicken stock
2 teaspoons soy sauce
1 teaspoon dry sherry

Directions
Combine the egg white, the cornflour, the salt and the ginger in a bowl. Add all the chicken and mix it well to coat in the marinade. Leave it in the fridge to marinate for about 30 minutes.

Heat the oil in a wok, swirling it gently to coat the side. Drain all the chicken, discarding the marinade, and stir-fry it until becomes well cooked but not really browned and remove from the wok.

To make the lemon the sauce and mix the cornflour with 2 tablespoons of water until it becomes a smooth paste. Add to the wok with all the remaining sauce ingredients. Stir it and boil for about 1 minute or so. Return all the chicken to the wok and stir it to coat with all the sauce. You can serve immediately.

Note
Cut all the chicken breast fillets into thin strips on the diagonal – they tend to hold together better.

Drain all the chicken from the marinade and stir-fry it until it becomes well cooked but not browned.

Mix all the cornflour and some water until it forms a paste and add to the wok with the other sauce ingredients.

Lemon Chicken Breast Recipe

There are many different chicken breast recipes that can be made using this delicious poultry. This article discusses one possibility – a lemon-based version with a bit of batter.

Allow for around 40 minutes for the process, including up to 25 for preparation, and another 15 for cooking. The meal can be served warm (although it can also be chilled and saved for later). The recipe as described below serves roughly 4 people.

Ingredients
2 large chicken breasts, cut into small chunks (around 12 oz. in weight)
1 tsp. soy sauce
1 lemon, both the juice and zest (shavings from the rind)
1/4 c. water
1 tbsp. sugar
2 tbsp. cornstarch
2 tbsp. olive oil
1 egg yolk
1 tsp. cornstarch
Pepper and salt, to taste

Directions
In a bowl, mix the soy sauce in with the chicken. Then allow it to marinate for roughly half an hour. You can continue preparing the sauce and even beginning its cooking process while the chicken marinates.

Mix the lemon ingredients along with the water, sugar, and the 2 tbsp. cornstarch in a pan, using a whisk. Allow this sauce to reach a boil, and continue to whisk it until it becomes thicker. Then keep it warm, on low heat, while the rest of the meal is being worked on.

In a separate pan, heat up the olive oil. In a bowl, use a whisk to mix the 1 tsp. corn starch and egg yolk. These two ingredients make the batter. Now, cover put the chicken in this matter mixture and cover it well. Then, fry the chicken in the oil for a few minutes before turning the pieces over and frying the other side for a few more minutes. Be sure they are thoroughly done.

Take the pieces out of the pan and put them on plates for serving. The sauce can be poured over the chicken now. Enjoy your delicious lemon chicken.

Labels: lemon chicken, sweet lemon chicken recipe, lemon chicken marinades, Chicken with lemon sauce, deep fried lemon chicken, indian style chicken lemon fry, lemon chicken breast, punjabi style lemon chicken recipes


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