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Friday, June 21, 2013

Lemon Chicken

The haze condition is getting bad recently and it refrains us to go outdoor, especially during weekend. Even staying indoor we still can smell the burning smell which make us so uncomfortable. Cleaning up the house could be a good choice at this moment and also to make sure everyone consume plenty of fluids and nutritious food to strengthen our body. I still remember I have plenty of must-try recipes which I have bookmarked and kept for sometime, finally I am free to browse through and have a lucky pick for few recipes to whip up for my family.

Annabel Karmel's lemon chicken recipe was one of those that inspired me as the ingredients and method are pretty simple and easy. Nevertheless, lemon chicken is one of my family's favourite. The light batter and zesty lemon make this dish truly appetizing and pleasure to eat. At the same time, I am also a lemon flavour's lover.

The chicken is soft and tender to bite on and the lemon sauce simply compliment it. I would surely whip this up again the next time or pack this up as part of my son's lunch box. If you too like lemon chicken, you will surely like this. Till then peeps, take care and have a nice weekend ahead!

Recipe adapted from Annabel Karmel Lemon Chicken

Ingredients for the Chicken:
2 large chicken breat fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
1 teaspoon soy sauce
1 egg yolk
1 1/2 tablespoon cornstarch
2-3 tablespoon canola or vegetable oil, for frying
4 thinly sliced scallions (optional)

For the Sauce:

1 large lemon, zest and juice, (1/4 cup)
2 tablespoons sugar
1/4 cup water
1 teaspoon cornstarch, salt, and freshly ground black pepper

1. Put the bite-sized chicken chunks in a bowl and toss with soy sauce. Leave it aside and marinate for 30 minutes.
2. Meanwhile, make the sauce by whisk together the lemon zest, juice, sugar, water and cornstarch in a small saucepan. Mix well until all combine.
3. Bring the sauce to a boil, whisking constantly until thickened, keep warm.
4. In another large heavy-based saucepan, hear the oil. Whisk together the egg yolk and cornstarch in a small bowl to make batter.
5. Toss the chicken in the batter and fry for 3- 4 minutes on each side until golden and cooked through.
6. Drain the oil then transfer the chicken to a plate and spoon the warm lemon sauce over the chicken.
7. Garnish with scallions over the dish before serving.

2 Comentários:

Food For Tots said...

Hope the haze will go away soon so that we can go out to exercise again. Your dish is a good fit for lunch box. So yum!!

evasbakingpassion said... of my favorite dishes.

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