|Luscious Lemon Chicken|
Hello and a very happy Friday to you!
Did you have a lovely week? I sure hope you did.
As for myself, I paid a visit to the dentist yesterday. My dentist is very nice and gentle, that really helps with the general dread I have of visiting dentists. However, I still get very nervous. I had to get a filling replaced yesterday and had to be numbed before the procedure. Needles at dentists are the worst aren't they? Even worst then at the doctors! It went very smoothly and really was much better than I thought it would be but the whole left side of my face was numb for a good 3 hours after the procedure. In that time, since I could not eat, I baked a cake. It helped to cheer me up. At night, to cheer myself up further (that is my excuse) I decided to cook up some lemon chicken.
|Fried Chicken Strips - without the Lemon Sauce|
For this, I de-boned 3 chicken thighs and cut them into strips. Then I coated them in an egg white and flour mixture before deep frying them. You can eat these delicious little chicken strips as it is, or put them on top of a fresh salad (Chinese chicken salad anyone?) or you can follow this recipe, go a step further and make a lemon sauce. I give you plenty of options!
It's not too messy to do, and it is much better than those you find at those Chinese buffet places. Go on and give this recipe a try!
P.S: As you can see from the photos, I am experimenting with PicMonkey! It's so easy to add text to photos. What other software or programs would you recommend to me?
Recipe for Lemon Chicken
Prep Time: 15 minutes / Cooking Time: 15 minutes / Serves 2-3
For the Fried Chicken Strips
3 Chicken thighs (approximately 220gm, de-boned and cut into strips)
50 gm Plain Flour
50 gm Corn Flour
2 Egg Whites
For the Lemon Sauce
2 medium Lemons (juice only)
3-4 tsp Sugar
1-2 Tbsp Water
Cooking oil - enough for deep frying
1. Season the chicken strips with salt and pepper, set aside. In a shallow, wide bowl, mix the plain flour and corn flour together evenly.
2. Heat the cooking oil in a wok or deep pan. Dip the chicken strips into the egg white and then, roll in the flour mixture. Once the oil is hot, start frying the chicken strips in batches. Do not overcrowd. Once the chicken strips are done, take them out and cool on some paper towels.
3. For the lemon sauce, squeeze the juice of 2 lemons into a bowl. Heat a small pan and sieve the lemon juice into it. Gently, over medium heat, combine the sugar with the lemon juice adding 1-2 tablespoons of water, as needed.
4. Taste and add more sugar if you want a sweeter tasting sauce. The consistency should be thick and syrupy, not watery. Once done, remove from heat and pour over the chicken strips.