We can never do away with classic good old recipes. The reason why they have become classics is because we go back to them again and again. Fruit in meat dishes is just the sort of taste I like. The sweet and sour flavour just complements and cuts down on the richness of the meat. It provides a refreshing balance to the taste of the dish.
Lemon chicken is good, right? Well if you've cooked them one too many times, give this a try. Add some mandarin orange slices and believe me that it just hits the spot. They'll never even suspect that it's lemon chicken. This is the sort of dish I'd cook over and over again.
Yield: 4 servings
Ingredients for the chicken:
6 boneless chicken thighs, each piece cut in three crosswise
2 tsps. light soy sauce
1 tsp. salt
1/2 tsp. sesame oil
corn flour (corn starch) for dredging
1 egg white
cooking oil for frying
Mix the soy sauce, salt and sesame oil in a bowl. Add the chicken pieces and mix. Sprinkle with 2 tbsps. of corn flour and stir to coat.
Beat the egg white and stir into the chicken. Dredge each piece lightly in corn flour. Shake off the excess flour.
Heat up some cooking oil in a shallow pan. Fry the chicken pieces over medium heat until golden brown.
Ingredients for the sauce:
1 tin of mandarin orange segments
1 1/2 tbsps. light soy sauce
juice and grated rind of 1 lemon
2 tsps. corn flour (corn starch)
2 tbsps. honey
1 spring onion, sliced into 1" long diagonal pieces
2 tbsps. butter
Drain the orange segments and set aside.
Put the juice in a sauce pan and add the lemon juice, soy sauce, corn flour and honey. Stir continuously over low heat until the mixture thickens. Take off the heat and add the spring onion, butter and lemon rind.
Arrange the chicken pieces on a serving plate, top with the orange segments and drizzle with the sauce. This recipe serves four.
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