Lemon Chicken – Crispy Lemon Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g chicken breast fillet (s), each pounded flat
- 50 g cornstarch
- 0.25 teaspoon ¼ salt
- some pepper
- 220 ml water
- 2 egg yolks, whisked
- 2 spring onions, cut into rings
- 1 lemon (s), juice it
- 2 tablespoon sugar, brown
- 2 tablespoon honey
- 1 teaspoon chicken broth, instant
- some ginger root, finely chopped
- some oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Set aside 1 ½ tablespoon of the 50 g cornstarch, mix the rest for the breading with salt and pepper and then mix with the egg yolk and 30 ml water.
- Dip the flattened fillets in the breading so that they are evenly coated and then fry them directly until the meat is cooked through.
- Keep the fried chicken fillets warm while the sauce is being prepared, then cut into smaller pieces and spread the spring onion rings on top.
- For the sauce, mix the 1 ½ tablespoons of cornstarch with the remaining 190 ml of water, lemon juice, sugar, honey, chicken stock and chopped ginger until everything is well mixed and then in a pan or saucepan over medium heat Heat, stirring constantly, until the sauce simmers and has thickened enough.
- Pour the finished sauce over the prepared chicken fillet pieces and serve immediately, e.g. with fragrant rice.
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