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Lemon Chicken

Lemon chicken


½ cup lemon juice 2 chicken stock cubes 2 tablespoons cornflour 2 tablespoons honey 2 ½ tablespoons brown sugar I teaspoon grated green ginger 1 ¾ cups water

Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger, and water in a saucepan, stir over a low heat until sauce boils and thickens­


4 whole chicken breasts ½ cup cornflour 3 tablespoons water 4 egg yolks salt, pepper 6 shallots, or spring onions oil for deepfrying

  1. carefully remove the skin from the chicken breasts
  2. use a sharp knife to remove the chicken breasts from the bone, making eight individual pieces
  3. pound the chicken breasts out lightly
  4. put the cornflour into a bowl, gradually add water, and lightly beaten egg yolks
  5. add salt and pepper, mix well
  6. dip chicken breasts into this batter, drain well.
  7. put a few pieces of chicken into deep hot oil, fry until lightly golden brown and cooked through
  8. drain on absorbent paper, keep warm while cooking remaining chicken
  9. slice each cooked chicken breast across into three or four pieces
  10. arrange on serving plate, sprinkle with chopped shallots, and spoon over with hot sauce

Serves 4

tahi Page last modified on 2022 May 14 14:42

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