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
  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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