- to be removed 1 -
|Chicken breast||700 Gram, sliced|
|Black pepper powder||1⁄4 Teaspoon|
|Cornstarch||8 Tablespoon, to be added in a second time|
|Eggs||2 , lightly beaten|
|Sunflower oil||1⁄4 Cup (4 tbs) (For Frying)|
|Lemon juice||3 Tablespoon|
|Soy sauce||2 Tablespoon|
|Brown sugar||7 Teaspoon|
|Chicken stock powder||1⁄2 Tablespoon|
|Fresh coriander leaves||1 Tablespoon|
|Lemon||1 , sliced (For Garnish)|
# 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 (leave some for decoration)
For more information please visit: http://www.cookingwithpeachy.com/