Monday, June 14, 2010

Lemon Chicken

1 chicken breast (with skin)
2 tbsp cornflour
1 tsp Kentucky flour
deep frying oil

3 tbsp lemon juice
3 tbsp sour plum
1 tbsp light soya sauce
1 tsp sugar
1 tsp cornflour
80ml water

1/4 tsp salt
1/4 tsp white pepper

2 lettuce leaves
2 slices lemon

1. Tenderize the chicken with meat tenderizing hammer. Then marinate for 15 minutes.
2. Coat the chicken breast with cornflour and Kentucky flour, cover all areas evenly.
3. Deep fry marinated chicken breast until golden brown. Drain and set aside. Let it cool and cut into pieces.
4. Pour the seasoning into a wok, let it boil. Adjust the sourness and sweetness according to your preference.
5. Garnish the plate and pour the sauce over the chicken.

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