Lemon Chicken
This recipe was is based on the BBC Good Food recipe but, I've modified the volumes. I was really impressed with their recipe the first time I tried it but, it needs much more lemon sauce. I use 4 chicken breasts (650g) but, this is probably enough for 8 people.
Time: ~20 minutes preparation, >20 minutes to marinade, ~20 minutes to cook
Serves: 4-8
Ingredients
Coating
- 1 tbsp cornflour
- 1 tsp white pepper
- 1 tsp salt
Batter & Coating
- 150g plain flour
- 75g cornflour
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- ½tsp bicarbonate of soda
- 2 eggs
Sauce
- 4 lemons
- 4 tbsp caster sugar
- 3 tbsp honey
- 2 tsp cornflour
Method
- Slice the chicken breast in half horizontally into two thin halves.
- Coat in the cornflour, pepper, salt mix and leave in the fridge for 20 minutes.
- Combine all of the batter ingredients into bowl, apart from the eggs. Mix well.
- In a second bowl, whisk the two eggs and add half of the batter mixture, whilst whisking.
- Still whisking, add cold water, one tablespoon at a time until it reaches the consistency of double cream.
- Coat each piece of chicken in the batter, letting the excess driop off and then coat in the remaining flour mixture.
- Fry the chicken in vegatable oil over a medium heat until golden brown, typically about 2-3 minutes per side. You can use a frying pan or saucepan for this and it may all have to be done in batches.
- Let the chicken rest and then fry it again on a higher heat to get a deep brown crispy coating.
- Combine the lemon juice, honey and sugar into a saucepan on a medium heat until it starts to bubble. Stir regularly. Mix the cornflour with a small amount of water and add this in slowly, to get a thicker consistency to the sauce.
Tips
- Slice the chicken pieces with a sharpe knife before pouring the sauce over it.