Tuesday, December 2, 2014

Asian Style Lemon Chicken - Willie Evangelista

 Serves: 4-5
Fried Chicken
  • 800 g boneless chicken thighs, cut into strips
  • 1 cup all-purpose flour
  • ½ cup corn starch
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • salt
  • freshly ground black pepper
  • oil, for deep frying
Lemon Sauce
  • ¼ cup soy sauce
  • ½ cup honey
  • ½ cup pineapple juice
  • 2 tbsp malt vinegar
  • 4 tbsp brown sugar
  • juice from 1 lemon
  • 2 tsp cornstarch
  • ½ tsp garlic powder
  • freshly ground black pepper
  • chopped spring onions
  • sliced lemons
  1. In a saucepan combine all Lemon Sauce ingredients, mix well until free of lumps.
  2. Place in low heat and bring to a boil, simmer in low heat for 10 minutes. Set aside.
  3. Season chicken with salt and freshly ground black pepper.
  4. Combine flour, corn starch and garlic powder. Lightly season it with salt them place in a shallow dish.
  5. Dredge chicken pieces in flour mixture then into the butter milk then to the flour mixture again then place in a pre-heated deep fryer and fry chicken for 5-6 minutes or until cooked and golden brown in colour.
  6. Place cooked chicken in a paper towel lined plate to remove excess oil then place them in a serving plate drizzles with lemon glaze and garnished with chopped spring onions and sliced lemons.