My dearest readers, I've been so tired from cleaning up that my body is sore. I had to spend the whole day yesterday taking quick naps in between my usual house chores. Anyway, I still have a lot of recipe post backlogs so here goes...
1 1/2kg chicken breast fillet, cut into nugget-size chunks
4tsp light soy sauce
1/2tsp ground white pepper
2pcs eggs, slightly beaten
1cup cornstarch, for dredging
oil for deep frying
For the Lemon Sauce:
2T lemon juice
2tsp sesame oil
2tsp cornstarch, dissolved in...
1T chicken stock
1 1/4cups chicken stock
How to do it:
Season chicken with light soy sauce, salt and pepper.
Marinate for at least six (6) hours inside the chiller/refrigerator.
Remove the chicken from the chiller then add the eggs.
Dredge in cornstarch and pat each piece well until covered.
Fry the chicken over medium heat until cooked. Set aside.
To make the sauce, combine all the ingredients (for the sauce) in a saucepan.
Stir constantly over medium heat until sauce thickens.
You may choose to just pour the sauce over the chicken pieces or,
add the chicken pieces while the sauce is still simmering, and toss until well coated.
:: :: ::
M says this lemon chicken recipe is great because the lemon sauce is not too overpowering unlike the ready-mix sauce available in supermarkets.
This dish is great to make if you're running short of time especially during parties. =D
*Recipe is adapted from 'Shipshape' recipe book by Glenda Rosales-Barretto
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