Log in

No account? Create an account
entries friends calendar profile Previous Previous Next Next
Lemon Chicken - dinnerjournal
Lemon Chicken
Tonight's Dinner: Lemon Chicken
Jeff's Rating: 4.0 Yums Left Over Rating: 3.5 Yums
Things You need that aren't standard: A gas mask if you heat the oil too hot! Perhaps a fire extinguisher...definitely a lid for your wok. A candy/deep fry thermometer would be really nice but I didn't have one until after this lesson in how not to cook.

This was my second time deep frying in the wok, and I am still learning about how to properly control the temperature of the oil. I had it way too hot at first and it was splattering and seeming like a grease fire was inevitable, and I even got the joys of a little flare up but I threw the wok lid on and kept it under control after that point. Despite all of that, everything turned out fine.


1lb 10oz chicken breast or thigh fillets, trimmed. (I used a 3 pack boneless skinless chicken breast)
1 egg, lightly beaten
cornflour, to coat
oil, for deep frying (I used a blend of vegetable and canola oil, a big bottle, almost the whole thing)
1/2 cup lemon juice
1 tablespoon white vinegar
1/4 cup sugar
1 1/2 tablespoons cornflour, extra
sliced spring onions, to garnish
lemon, to garnish (I had one but I forgot to use it, good thing it's just for garnish!)

1. Season the chicken with salt and freshly ground black pepper. Coat with the egg, then the cornflour, shaking off any excess.

2. Fill the wok one-third full of oil and heat to 350 degrees. Add the chicken in batches (1 breast at time) and cook for 6 minutes, or until golden brown and cooked through. Drain on paper towels.

3. Combine the lemon juice, vinegar, sugar, and 1/4 cup water in a small saucepan, and stir over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and simmer 1-2 minutes. Combine the extra cornflour with 1/4 cup of water, add to the pan and mix well. Cook for 1 minute, or until the sauce boils and thickens.

4. To Serve, slice the chicken, spoon on the sauce and garnish with the spring onion and lemon. Serve with rice. (or something else if you prefer)

This was decent, the sauce was a bit sweet for my taste and in the leftovers it really showed. The chicken was exceptionally tender so that was really nice and I was pretty excited about how it turned out after the initial troubles with the deep frying. Obviously this is pretty unhealthy, but it didn't seem that awful, all things considered.

Pictures here:

Full Plate!

Close Up #1

Close Up #2

Tags: , , ,
Current Location: Bed (it's late!)

Leave a comment