Chicken in Lemon Sauce (西檸雞)
Dinner, Lunch, Chicken, Meat
300g of chicken thigh meat
2 tablespoons of cornstarch
- 1/2 tablespoon of soy sauce
1/2 tablespoon of sugar
1/2 tablespoon of corn starch
- zest and juice of one lemon (leave a slice for garnishing if you want)
2 tablespoon of honey (or half honey half sugar)
2 tablespoon of water
1/2 cornstarch dissolved in 1 tablespoon of water
- pinch of salt
- Cut the chicken into cubes of about 5 cm. mix well with marinate and leave for 30 minutes.
Beat one egg. Add to the chicken.
In a pan, add oil to about 0.5cm deep. Heat at medium heat. In a bowl, add cornstarch. Dip the chicken with egg mixture in the cornstarch to coat it and add in the heated oil. Do it one by one and make sure they don’t stick together. Cook each side for about 4 minutes until golden brown. Set the chicken aside.
In a clean pan, add all ingredients of lemon sauce and heat until dissolved. Adjust taste. Remove from heat and add cornstarch liquid. Mix well and return to heat. Cook until sauce becomes thick.
Either pour the sauce over the chicken, or add the chicken to the sauce and give it a quick stir.