Derek Still
Crispy Lemon Chicken
  • INGREDIENTS: (Serves 4)
    marinade:
    1/2 teaspoon ginger root - crushed
    3 teaspoons white wine
    1 teaspoon salt
    1/2 teaspoon ground pepper
    lemon sauce:
    90 mL lemon juice
    175 mL chicken stock
    1 1/2 teaspoons white vinegar
    90 g caster sugar
    4 teaspoons cornflour
    1 lemon - sliced thinly
    chicken preparation::
    4 chicken breasts - trimmed to even thickness
    1 egg - lightly beaten
    75 g cornflour
    500 mL vegetable oil
    1 lemon - sliced thinly
    METHOD:
    1. Prepare marinade. Crush ginger root and mix with rest of marinade ingredients in a bowl. Brush over chicken and refrigerate for 20 minutes covered with plastic wrap.
    2. Make sauce. Place all ingredients except lemon slices in saucepan. Simmer while stirring until it thickens slightly and becomes clear. Remove from heat and put aside.
    3. Prepare chicken. Dip chicken in beaten egg and then in cornflour. Ensure that it is well covered. Fry in medium-hot oil until golden brown and crispy (usually about 8 minutes). When to your liking remove chicken breasts and drain on kitchen paper towels.
    4. Reheat sauce. Place sliced lemon in sauce and re-heat, occasionally stirring.
    5. Plate up. Slice chicken and arrange with lemon slices neatly on plate. Drizzle sauce over the top.
    NOTES:
    Serve with rice, and/or stir fried vegetables of choice. It's particularly nice when garnished with toasted flaked almonds.
  • Crispy lemon chicken and rice1.jpg
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