Ingrediants: |
|
| For chicken | |
| Boneless chicken cut into small pieces | ½ kg |
| Soy sauce | 1 tea spoon |
| Salt | to taste |
| Egg | 1 |
| Lemon Juice | ½ tea spoon |
| White pepper | ½ tea spoon |
| All purpose flour | ½ cup |
| Bread crumbs | ¼ cup |
| Salt | to taste |
| Vegetable oil | for frying |
For sauce |
|
| Sugar | 3 table spoon |
| Chicken broth | 1 cup |
| Cornstarch | 1 table spoon |
| Lemon juice | 2 table spoon |
| Salt | to taste |
| Lemon zest | ½ tea spoon |
| Vegetable oil | 2 table spoon |
| Yellow food colour (optional) | a pinch |
For garnishing |
|
| Slices of Lemon | 2 |
Method
For Chicken
- 1. Place chicken pieces into a bowl and mix them with soy sauce and salt. Cover and marinate in the refrigerator for 30 minutes.
- 2. Beat egg with white pepper, lemon juice and baking powder and keep aside.
- 3. Mix all purpose flour with bread crumbs and keep it dry in a plate.
- 4. Now take the marinated chicken pieces, dip them into egg mixture and coat them in bread crumbs – all purpose flour mixture.
- 5. Keep them in refrigerator for 15 minutes.
- 6. Heat oil and deep-fry in batches until chicken is fully cooked. Drain out on a paper towels and set aside.
For Sauce
- 1. Now, to make sauce combine sugar, cornstarch, chicken broth, lemon juice, lemon zest, food colour and salt. Mix until well combined.
- 2. Heat 2 tablespoons of oil and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear.
- 3. Remove it from flame.
How to proceed
- 1. Take hot fried chicken pieces into a plate.
- 2. Pour the sauce over the fried chicken.
- 3. Garnish it with lemon slices and serve hot.
- Recipe Type : Indo chinese, Starters
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