Lemon Chicken

Lemon chicken goes down well with most of our family and friends whether they are western or Chinese. The recipe we have for you this week gives you a twist on the theme of chicken nuggets. We haven't included a sauce recipe because we just eat it as it is, but if you really want a sauce just use ketchup, mayonaisse or oriental sweet chilli sauce.

Enjoy

Ingredients for 4 people



4 chicken breasts
Oil for frying (either sunflower or canola. I prefer canola as it gives a better color to the nuggets)

Ingredients A - marinade

1 t salt
1 t sugar
1 egg yolk
1 T rice wine or vodka
juice from half a lemon
zest from 1 lemon
1 t white pepper

Ingredients B - coating

1/2 cup all-purpose flour
1/2 cup tapioca flour
(or substitute with 1 cup of 炸zhá 粉fěn, literally frying flour. Usually available at your local Asian food store)


Ingredients C

juice from half a lemon

Ingredients D - garnish

a couple of sprigs of coriander (cilantro)
a spring onion
lemon slices

Procedure

1. Cut the chicken into thin pieces

2. Mix ingredients A and then add chicken.




3. Let the mixture marinade in the refrigerator for at least half and hour

4. Mix the flours together (ingredients B)

5. Coat the marinaded chicken in the flour mixture

6. Heat the oil for deep frying and fry the chicken until golden

7. Shake off any excess oil, drain and put on a serving plate

8. Drizzle the lemon juice on top of the chicken nuggets

9. Garnish with chopped coriander, spring onion and lemon slices

10. Serve hot

The secrets are to marinage the chicken for at least half an hour, and the flour mixture. This creates a really crispy outside and very tender chicken inside.

If you don't want to use chicken you can also use a white fish such as cod and make fish nuggets instead.