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Lemon Chicken Part 2 – Frying And Finishing

peachy24's picture
This is my own version of cooking and preparing LEMON CHICKEN... I am sure you will like it.
  Sliced chicken breast 700 Gram
  Salt 1⁄2 Teaspoon
  Black pepper powder 1⁄2 Teaspoon
  Cornstarch 8 Tablespoon
  Eggs 2
  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
  Cornstarch 1 Tablespoon
  Water 300 Milliliter
  Butter 3 Tablespoon
  Coriander 1 Tablespoon (Use Fresh)
  Sliced lemon 1

# 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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Recipe Summary

Here is part 2 of lemon chicken video series. In this section the chef demonstrates instructions to deep fry the seasoned chicken and then combines it with lemon sauce to make a perfectly tangy tasting chicken which would melt in the mouth and your guest are sure to rave about it for long.

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Lemon Chicken Part 2 – Frying And Finishing Recipe Video