Lemon chicken
A popular retro classic from our friends at Women’s Weekly.
Ingredients
4 whole chicken breasts
1/2 cup cornflour
3 tablespoon water
4 egg yolks
salt and pepper to taste
6 shallots
oil, for deep frying
Lemon sauce
1/2 cup lemon juice
2 Massel Chicken Style Liquid Stock cubes
2 tablespoon cornflour
2 tablespoon honey
2 1/2 tablespoon brown sugar
1 teaspoon grated green ginger
1 3/4 cup water
Lemon sauce
Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger, and water in a saucepan; stir over a low heat until sauce boils and thickens.
Lemon chicken
- Carefully remove skin from chicken breasts. With a sharp knife, remove chicken breasts from bone, giving eight individual pieces.
- Pound chicken breasts out lightly.
- Put cornflour into bowl and gradually add water, lightly beaten egg yolks, and salt and pepper, mixing well. Dip chicken breasts into this batter and drain well. Put a few pieces of chicken into deep hot oil; fry until lightly golden brown and cooked through. Drain on absorbent paper. Keep warm while cooking remaining chicken.
- Slice each cooked chicken breast across into three or four pieces. Arrange on serving plate, sprinkle with chopped shallots and spoon hot sauce over.
Recipe from our friends at Australian Women's Weekly.
