Saturday, January 3, 2009

Crispy Chicken with Lemon Sauce

Tried this dish for last weekend dinner from Jimmy Chua's Fest for Guest book. Thou I remove the chicken skin, it still turn out taste good. But the lemon sauce in the recipe is way too much.


3 chicken drumsticks (deboned)

1tbsp light soy sauce
½ tbsp cooking wine
1 egg yolk
¼ tsp salt
¼ tsp pepper

Deep frying batter
5tbsp corn flour
1 tbsp self raising flour
1 tbsp sesame seed

300ml water
3tbsp sugar
3tbsp lemon juice
½ tsp salt

Thickening glaze:
some cornflour
some water
(mix well)

1. Mix chicken with marinade well and leave for ½ hour.

2. Coat chicken in deep frying batter. Deep fry in hot oil over medium heat until golden brown. Remove and cut into slices. Arrange on a plate.

3. Bring sauce to the boil. Add thickening glaze and stir well. Bring to the boil again and pour over chicken. Serve.

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