Lemon Chicken Part 2 – Frying And Finishing
|Sliced chicken breast||700 Gram|
|Black pepper powder||1⁄2 Teaspoon|
|Sunflower oil||1 Cup (16 tbs) (For Deep Frying)|
|Juice of lemon||3 Tablespoon|
|Soy sauce||2 Tablespoon|
|Brown sugar||7 Teaspoon|
|Chicken stock powder||1⁄2 Tablespoon|
|Coriander||1 Tablespoon (Use Fresh)|
# Season chicken breast with salt and black pepper powder.
# Add in 3 tbsp. of cornstarch and mix well.
# Slightly beat eggs, pour on chicken and mix thoroughly.
# Add additional 8 tbsp. of cornstarch and mix until chicken is well coated.
# In a large pan or wok, heat sunflower oil and fry chicken until done.
# Strain chicken and place on kitchen paper to absorb excess of oil.
# Prepare sauce: mix water, soy sauce, lemon juice, brown sugar, chicken stock powder and cornstarch.
# Remove oil from pan/wok, add butter and roast garlic until golden.
# Pour in sauce mixture and cook at low heat until thickens.
# Add chicken and let simmer for some minute.
# Before serving, mix in fresh coriander leaves
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Calories 478 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.5%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 192.9 mg64.3%
Sodium 2983.1 mg124.3%
Total Carbohydrates 46 g15.5%
Dietary Fiber 0.76 g3%
Sugars 9.7 g
Protein 33 g66.8%
Vitamin A 13.2% Vitamin C 12.7%
Calcium 3.2% Iron 8.6%
*Based on a 2000 Calorie diet