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Friday, 14 December 2018

Lemon Chicken Easy Recipe Lemon Sauce

Lemon Chicken Recipe, Fried Chicken with Easy Lemon Sauce

4 chicken fillets (uncooked)
Vegetable Oil for frying (to shallow fry use approx 1 or 2 cups of oil for a small frying pan)
2 eggs (beaten in a small bowl)
1 & 1/2 cups of white flour in a separate bowl

*a) For the Saute Marinade Sauce:-
Mix the ingredients together into a small bowl.
2 tablespoons of sesame oil
1/2 teaspoon of salt
1/2 teaspoon of black pepper 
1 teaspoon of lemon pepper seasoning powder (optional)
1 teaspoon of garlic minced 

*b) For the Lemon Sauce Glaze:-
2 tablespoons margerine
1 teaspoon of garlic mince
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of lemon/pepper seasoning (optional)
1 teaspoon of sesame oil
1 teaspoon of ginger powder
2 tablespoons of white flour
2 tablespoons of honey
4 tablespoons of lemon juice
2 teaspoons of vinegar 
1 & 1/2 cup of water

Steps to make & start cooking;

1. Mix together the ingredients, 'ingredients listed in *a)' for the marinade into a bowl.
2. Cut up the chicken fillets into thumb sizes.
3. Rub the cut up chicken fillets coated all over evenly with the marinade sauce *a) mixed in a bowl.
4. Let the marinated chicken to sit in a refrigerator for 20 minutes, to soak in the flavours.
5. Meanwhile you can prepare to make the 'fried chicken' :- 
*beat the two eggs in a small bowl, 
*and in a "separate bowl" put the white flour.
*take the marinated chicken from the refrigerator, and coat each chicken pieces unto the bowl of flour and coat evenly, then move to get coated into the beaten eggs, then lastly coat it into the flour again, set aside to sit unto a large plate (sitting waiting to get cooked in frying).
*repeat the steps above, until all chicken pieces are coated with the flour, the egg coating and the flour coating again, until you have no more uncooked chicken pieces uncoated. 

6. Prepare the vegetable oil for shallow frying in a small frying pan or if using an electric home deep-fryer. Put oil into frying pan, unto a stove at medium heat to heat up, never leave the stove, frying pan or deep-fryer unattended. Then add the coated chicken fillets to fry in the oil, as much as it fits into the pan or deep-fryer. Once chicken is fried, let it sit to cool down in a separate bowl.

7. Using a separate wok or big cooking pan, place onto a stove at medium heat, then add 2 tablespoons of margerine. 
8. Add also the garlic mince, the 1/2 teaspoon of salt, black pepper, lemon/pepper seasoning, 1 teaspoon of sesame oil, 1 teaspoon of ginger powder, 2 tablespoons of honey, 4 tablespoons of lemon juice, and 2 teaspoons of vinegar. Stir in well, until sauce looks evenly mixed. 
9. Then add all the Fried Chicken, stir well into the sauce, and let cook with the sauce for 5 minutes. 
10. Add the 2 tablespoons of white flour and stir well for about 1 minute as you can see the fried chicken in the pan and sauce looks like it is drying up.
11. Lastly, add 1 & 1/2 cups of water, stir in well with the chicken, until you see the sauce thickens, let cook for a further 5 to 7 minutes. Enjoy! Best served on a bed of salad, steamed cabbage or steamed jasmine rice.