How to cook Lemon Chicken at Home

I enjoyed eating Lemon Chicken very much when I dine at Chinese restaurants.

This chicken recipe is unique and easily prepared with just 2 ingredients;

Fried chicken
Lemon juice with honey or melted sugar

Lemon Chicken goes great with white rice or you could have it as a main course dish.

I would recommend you to add in some side dishes such as mashed potatoes with mushroom soup, vegetable or fruity salads and assorted muffins for a wholesome meal.

How to prepare Lemon Chicken

#chicken

Locally, Lemon Chicken is prepared easily with boneless chicken such as chicken fillets, chicken keel or chicken cubes with less bones.

This recipe requires lots of deep frying in order to produce crispy chicken parts but some chefs prefer to retain the chicken skin, although I wouldn’t recommend it.

By removing the skin and fats, you can reduce the calories and cholesterol in your Lemon Chicken meal.

Coat the chicken parts with plain flour or All Purposed Flour before deep frying them in a deep fryer or a wok with palm (or peanut) oil.

#Lemon

Now, the secret to the tangy sauce is fresh lemon, squeezed out the juice, mix with vinegar, white sugar and fish sauce.

Do not add too much fish sauce into your sauce mixture because it will produce a “fishy” odor.

You can buy brown sugar or white sugar or even use honey for the sweetening purpose.

Lemon juice, squeezed by hand, remove the pulps and seeds, makes a great sourish tangy flavor for fried chicken.

You will need to heat up a frying pan with a little oil, saute the garlic and pour in the sauces, simmer until the gravy thickens.

Pour the lemon gravy over the fried chicken, garnish with lemon slices, your main course dish is ready to be served!

Lemon Chicken Recipe

Ingredients:

1 chicken breast or 1 tray of chicken fillets-cut into thick slices
4 tbsp corn flour
1 clove garlic-chopped
250ml chicken stock or water mix with 1 cube chicken stock
1 tsp fish sauce
1 tsp sugar
White pepper to taste
2 lemon -squeeze out the juice

Method to make:

Remove the skin from the chicken breast , cut them into chunks or thick slices, depends on your preference.
Marinate the chicken with lemon juice for 20min.
Drain them but retain the lemon juice for later use.
Coat the chicken pieces with corn flour on both sides.
Bring a wok to heat with sufficient oil for deep frying
Deep fry the chicken meat until crisp and brownish.
Remove, set aside for later use.
Remove the excess oil, leaving 2 tbsp in the wok.
Stir fry garlic until aromatic.
Pour in the chicken stock , fish sauce and sugar.
Allow to simmer for a couple of minutes.
Pour in the remainder lemon juice.
Add in the pre-cooked chicken pieces and thick with corn starch solution ( mix 1 tsp of corn flour with 2 tsp water).
Add pepper, wait until the lemon gravy thicken.
Scoop up, transfer to a plate, decorate the plate with slices of lemon and lime. Garnish with crispy sticks of ginger.