Feed Your Family The Cookbook

Chinese Lemon Chicken

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Yields4 Servings

 2 Large chicken breasts
 Large pinch black pepper
 Salt
 1/3 tspn MSG
 4 drops Dessrtspoonspotato starch
 2 Dessertspoons custard powder
 A little water
 SAUCE
 2 Lemons squeezed
 250 ml DOUBLE CONCENTRATE lemon squash
 400 ml Cold water
 2 Dessertspoons lemon curd
 4 Dessertspoons sugar
 1 tsp Salt
 1/2 tspn MSG
 1 Onion sliced
 Oil to fry onions
 Cornflour and water paste

1

Cut the chicken breast in half ( butterfly them then cut )

2

Mix all the dry ingredients (pepper, salt , MSG , potato starch and custard powder)together

3

Take out about a 1/4 of it and maybe x with water until you have a beaten egg consistency

4

Heat your air fryer to 180c or heat oil in a pan

5

Dip the chicken in the dry mix , then the wet , then back in the dry

6

Air fry or cook until crispy and coloured

7

Put the water , squash bowl, sugar .lemon juice and lemon curd in a saucepan and boil , stirring so the lemon curd dissolves .

8

Remove from the heat

9

Heat a little oil in a frying pan . Add the sliced onions as they soften add in the salt and MSG.
Just as they start to colour add in half the sauce . Boil and stir , now add the cornflour water paste and stir until thickened .

10

Slice each piece of chicken arrange on top of rice and spoon over the sauce

11

The remaining sauce will keep about a month in the fridge

Category,

Ingredients

 2 Large chicken breasts
 Large pinch black pepper
 Salt
 1/3 tspn MSG
 4 drops Dessrtspoonspotato starch
 2 Dessertspoons custard powder
 A little water
 SAUCE
 2 Lemons squeezed
 250 ml DOUBLE CONCENTRATE lemon squash
 400 ml Cold water
 2 Dessertspoons lemon curd
 4 Dessertspoons sugar
 1 tsp Salt
 1/2 tspn MSG
 1 Onion sliced
 Oil to fry onions
 Cornflour and water paste

Directions

1

Cut the chicken breast in half ( butterfly them then cut )

2

Mix all the dry ingredients (pepper, salt , MSG , potato starch and custard powder)together

3

Take out about a 1/4 of it and maybe x with water until you have a beaten egg consistency

4

Heat your air fryer to 180c or heat oil in a pan

5

Dip the chicken in the dry mix , then the wet , then back in the dry

6

Air fry or cook until crispy and coloured

7

Put the water , squash bowl, sugar .lemon juice and lemon curd in a saucepan and boil , stirring so the lemon curd dissolves .

8

Remove from the heat

9

Heat a little oil in a frying pan . Add the sliced onions as they soften add in the salt and MSG.
Just as they start to colour add in half the sauce . Boil and stir , now add the cornflour water paste and stir until thickened .

10

Slice each piece of chicken arrange on top of rice and spoon over the sauce

11

The remaining sauce will keep about a month in the fridge

Chinese Lemon Chicken

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