Tuesday, April 18, 2017

Lemon Chicken Strips

This entree is a little messy to process, but believe me, the results are well worth it. Just be prepared to have flour-clumpy fingers that you'll need to clean off every now and then.

Chicken goes well with citrus, and this recipe takes advantage of the partnership.

I garnished mine with minced sweet pickled peppadaw and green onions.

  • CHICKEN (Options: breasts or tenders) 1 pound
  • CORN STARCH, ½ cup
  • FLOUR, ½ cup
  • EGGS, 3, beaten
  • SOY SAUCE, 1 tablespoon
  • LEMON JUICE, 1 lemon
  • LEMON JUICE, ½ cup
  • WATER, ½ cup
  • SUGAR, 2 tablespoons
  • LEMON ZEST, 1 lemon
  • SALT, pinch
  • CORN STARCH SLURRY, 1 tablespoon

  1. Heat a deep pan of canola oil.
  2. If using chicken breasts, pound to flatten, and cut into 1-inch wide strips.
  3. Combine the corn starch and flour, mix well.
  4. In a separate bowl, combine the eggs, soy sauce, and juice of 1 lemon.
  5. Dredge the chicken in the flour, coat in the egg mixture, and again in the flour.
  6. Deep-fry the coated chicken until golden brown on both sides.
  7. In another pan, combine ½ cup of lemon juice, water, sugar, lemon zest and salt, whisking to combine as it cooks.
  8. Thicken the sauce with the cornstarch slurry.
  9. Coat the chicken in the sauce and serve on steamed rice.