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Pan-fried Chicken with Lemon Sauce

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Pan-fried Chicken with Lemon Sauce檸檬煎雞扒

This pan-fried chicken with lemon sauce will surely appeal to your appetite. You know I’m obsessed with fruit cooking. The sour taste of lemon cuts through the chicken meat. You won’t feel the meat too heavy for stomach. I used skinless chicken thighs with no fat at all. You can easily get them from any supermarkets, so it’s very handy. But if you’d like to enjoy crispy fried chicken skins, you can keep them of course.

  • 400 gm chicken thigh fillet
  • 1 lemon
  • 2 teaspoons soya sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon corn flour
  • a dash of cooking wine
  • a pinch of white pepper
Lemon Juice Sauce:
  • 1/2 cup water
  • 3 tablespoons lemon juice (or to your taste)
  • 1/8 teaspoon finely grated lemon rind (yellow part only)
  • 2 teaspoons sugar (or to your taste)
  • 1 teaspoon corn flour
  • 2 tablespoons water
  1. Wash and trim chicken thigh fillets, marinade them for half an hour.
  2. Slide 1/3 of lemon to garnish the plate. Squeeze the rest for juice. Grated lemon rind. Mix lemon juice sauce. Put aside.
  3. Add oil to preheated pan, fry marinated chicken thigh fillets until both sides turn golden and done. Remove and dish up.
  4. Use a clean pan and turn to low heat, pour in lemon juice sauce and stew well. Complete with a little con flour solution and pour sauce over chicken fillets. Garnish around with lemon slices and serve hot.


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