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Lemon Chicken

   
Lemon Chicken

Dip marinaded chicken first in the egg, coat evenly in the batter, shaking off the excess flour (Step 3)

Lemon Chicken Recipe

For best results, deep fry the chicken just before serving so that it is hot and crispy.

Serves: 2

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients

  • 200g boneless chicken fillet or chicken breasts
  • 1 egg beaten
  • vegetable oil for shallow/deep frying
  • lemon wedges/slices for garnishing

A) Lemon Sauce

  • 2 tbsp lemon juice
  • 1 tbsp plum sauce
  • 1 tbsp sugar
  • 1/4 tsp tumeric powder (for the yellow colour – see noob cook tip below)
  • cornstarch solution 1 tbsp cornstarch dissolved in 2 tbsp water

B) Marinade

  • 1/2 tsp light soy sauce
  • 1/2 tsp sesame oil
  • dash of white pepper powder

C) Batter (sifted)

  • 3 heaped tbsp plain or all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Directions

  1. In a saucepan, bring ingredients for lemon sauce (A), except cornstarch solution, to a simmer. Gradually add cornstarch solution to thicken the sauce to desired consistency. Transfer the sauce to a small serving bowl.
  2. Marinade chicken fillets with ingredients (B) for at least 10 minutes.
  3. Combine batter ingredients (C) in a plate. Dip marinaded chicken first in the egg, then coat evenly in the batter, shaking off the excess flour.
  4. Heat the oil in a wok or deep-fryer (180°C/356°F) and deep or shallow fry battered chicken until golden brown. Drain excess oil on kitchen towels/tempura papers before serving.
  5. Slice the chicken to bite-sized pieces and transfer to serving plate, with lemon edges at the side. Drizzle lemon sauce over the chicken just before serving.

Noob Cook Tip

Tumeric is staining. To prevent the tumeric from staining my saucepan, I prepared the lemon sauce ingredients without the tumeric first. I then transferred the sauce to a stain-proof ceramic bowl, and while it is still hot, I mix in the tumeric. Besides tumeric, you can use yellow food colouring too. You may also omit the tumeric/yellow colouring if you prefer a natural, pale translucent yellow.

                                           

Leave a Comment





23 Responses to “Lemon Chicken”

  1. HoppingHammy — October 15, 2011 @ 7:41 pm

    This dish is totally making me drool! I wanna try! And it looks fantastic too….so bright and cheery. :)

    Reply

  2. tigerfish — October 17, 2011 @ 11:21 am

    Love lemon chicken including the skin. ;p But I can only try this when I feel like frying….hahahah!

    Reply

  3. marlin — October 17, 2011 @ 8:56 pm

    Susan Jung, food editor Post Magazine, wrote about your blog, congratulations.

    Reply

    • wiffy replied: — October 17th, 2011 @ 11:08 pm

      Found the article! Thanks for letting me know :)

      Reply

  4. Little Corner of Mine — October 18, 2011 @ 1:03 am

    Your lemon chicken looks divine. Crispy fried chicken with a sauce on top can’t go wrong.

    Reply

  5. Norma — October 20, 2011 @ 9:51 pm

    This is right up my alley…love this dish…thanks for posting

    Reply

  6. Yummy Bakes — October 21, 2011 @ 2:05 pm

    I wanna try this soon. Looks very delicious.

    Reply

  7. Chris — October 27, 2011 @ 12:33 pm

    Hi Wiffy

    Am stopping by to let you know I have tried the lemon chicken – its very nice and thanks for sharing.
    http://yummykoh.blogspot.com/2011/10/lemon-chicken.html

    Reply

  8. themenon — December 30, 2013 @ 3:15 am

    This was great, I love lemon chicken and I never thought I’d be able to cook it at home! Only one quibble – maybe my plum sauce was too strong, but the first time I tried this, I followed the recipe and there was hardly any lemon flavour, just a lot of plum. The second time I used half a lemon worth of juice and it came out perfect. Thanks for the recipe!

    Reply

  9. Kat Tan — April 3, 2014 @ 9:11 pm

    Hi, I tried this today. Doesn’t turn out well due to the sauce.
    My sauce was so sticky like a harden glue.
    Btw, just want to confirm with you the cornstarch solution is 1 teaspoon of cornstarch or 1 tablespoon?

    Reply

    • wiffy replied: — April 6th, 2014 @ 8:53 am

      tbsp=tablespoon. “Gradually add cornstarch solution to thicken the sauce to desired consistency.” adjust and add the cornstarch solution used to reach your desired consistency.

      Reply

  10. Vicki L — August 15, 2014 @ 10:35 pm

    Hi Wiffy, can’t begin to describe how much i enjoyed your site! Thanks for sharing the numerous wonderful cook ideas! I especially love the variety of cuisines :)

    Reply

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