Crispy Lemon Chicken
Ingredients
- 1 tsp fresh ginger crushed
- 3 tsp white wine
- 1 tsp salt
- ½ tsp ground pepper
- 4 chicken breast fillets trimmed
- 1 egg lightly beaten
- 80 grams corn flour
- White rice cook to packet directions
- 500 ml veg oil
- 1 lemon thinly sliced
Instructions
- Marinade Combine ginger, white wine, salt and pepper. Trim chicken to bite sized pieces. Brush marinade over chicken and refrigerate for 20 minutes covered in plastic wrap.
- Sauce Place all ingredients in a saucepan, except lemons. Simmer while stirring until sauce thickens slightly and becomes clear. Remove from heat and set aside.
- Chicken Dip chicken in beaten egg and then corn flour. Ensure chicken is well coated. Fry in medium hot oil until golden brown and crispy, approximately 8 minutes. Remove and drain on kitchen towels.
- Add sliced lemon to sauce and reheat, stirring occasionally.
- Serve on rice. Arrange chicken pieces on top and top with lemon sauce and sliced lemon. You could have stir-fry veg with this.
Notes
Lemon Sauce
90mls lemon juice
175mls chicken stock
1 ½ tsp white vinegar
90g caster sugar
5 tsp corn flour
90mls lemon juice
175mls chicken stock
1 ½ tsp white vinegar
90g caster sugar
5 tsp corn flour
