Sunday, April 12, 2015

Lemon Chicken

Remove skin and any fat, then slice into ¾ cm lengthwise slices:

about 500 gm chicken breasts

Marinate for 30 minutes or more, in:

1 T soy sauce
1 T sesame oil
1½ t cornstarch
1 egg
½ T finely grated ginger
¼ t pepper


Canola or other oil for deep frying
Cornstarch (in a wide shallow bowl) for dredging before frying

Heat about 1cm of canola oil in a heavy-bottomed frying pan. Remove chicken one-by-one from marinade and dredge with corn starch. When a wooden chopstick put into the oil bubbles a little, the oil is hot enough to use. Reduce heat to medium-low, and fry chicken slices for about 1 minute on each side, or until golden brown. Drain on a grill with newspaper underneath.


¼ C lemon juice
2 T water
¼ C honey 
A pinch of salt
1 T cornstarch - mixed with 3 T water until smooth
(Thin slices of lemon)

Please feel free to change these measurements according to how much sauce you want and the strength of the sauce you prefer. 

Heat lemon juice, water, honey, and salt. When very hot, add cornstarch mixed with water. Keep stirring until slightly thickened. (Add lemon slices and allow them to soften.) Pour over chicken right before serving.

Serve with rice.

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