Pan Fried Lemon Chicken (4)

This Hong Kong recipe is from Ken Hom’s ” Fragrant Harbour Taste” published in 1991.

Pan Fried Lemon Chicken (4)
Print Recipe
Pan Fried Lemon Chicken (4)
Print Recipe
Ingredients
BATTER
LEMON SAUCE
Servings:
Instructions
  1. Beat the chicken breasts lightly between two pieces of plastic wrap.
  2. Combine all the batter ingredients together in a medium sized bowl and mix well. Add the chicken and coat thoroughly.
  3. Heat the wok until hot and add the groundnut oil. Fry the chicken pieces over a moderate heat for about 2 minutes on each side until browned and crisp. Drain on paper towels.
  4. Drain the wok and wipe clean. Add all the ingredients for the sauce and simmer for 2 minutes. Meanwhile cut the chicken into bite sized pieces and arrange on a serving plate.
  5. Pour the sauce over the chicken and serve at once.
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