Crispy Chicken with Sweet Sour Lemon Sauce

Crispy Chicken with Sweet Sour Lemon Sauce
I remember thinking when I was cutting the chicken stripes for this dish  that it was produced by three pair of good cook hands so it should be (as they would say here down under) fair dinkum good food.

Not that the recipe was hard to make but at that day we were working almost like a food production line:  one was cutting, another one grinding beef, another one frying and me... well I was mainly in charge of baking but I wasn't having a good day in the kitchen (yes, it happens to everybody) and I manage to get distracted and swap the amount of sugar and flour in the recipe and at the end I could not turn the cake from the pan.  :-)

Luckily, my friends saved our meal and produced three awesome dishes.   Menu was:  twice cooked pork belly in tea sauce, crispy chicken with sweet lemon sauce and lamb lettuce cups - all served with a nice warm salad.

These Crispy Chicken almost didn't make it to the table!  We just could not wait and had most of it while cooking the other dishes.      I am sure it will also disapear in a blink of your table!

Enjoy it!

Crispy Chicken with Sweet Sour Lemon Sauce
Serves: Cost:$$ | Difficulty:  Medium | Time: 1h
Author: Marina Body

For the Chicken
  • 3 Chicken Drumsticks deboned and cut as filets
  • 2 Tablespoons Soy Sauce
  • 1/2 Tablespoon Rice Wine
  • 2 Egg yolks
  • 1/2 Teaspoon Freshly ground black pepper
  • 1/4 Teaspoon Salt
  • 5 Tablespoons Corn Flour
  • 1 Tablespoon Self Raising Flour
  • 1 Tablespoon Sesame Seeds
  • Oil to deep fry
For the Sauce
  • 300 ml Water
  • 3 Tablespoons Sugar
  • 3 Tablespoons Lemon Juice
  • 1/2 Teaspoon Salt
  • 1/2 Tablespoon Corn Flour
For the Chicken
  1. In a large bowl mix the soy sauce, the rice wine, the egg yolks, the black pepper and the salt. 
  2. Sir is the Chicken making sure it is coated well.     Leave it marinating for 1/2 of an hour, covered with a plastic wrap and at room temperature.
  3. In another bowl mix the corn flour, the self raising flour and the sesame seeds. 
  4. Heat the oil in a large sauce pan - the oil will be hot enough to fry when you dip the tip of the cable of  a wood spoon in the oil and lots of bubbles form around it.
  5. In batches quick coat the fillets with the flours and sesame seeds mixture and fry it immediately until golden brown and the chicken completely cooked (that will be about 5 minutes depending on the thickness of the fillets).
  6. Remove it from the oil and allow it to drain for some minutes on a plate covered with a paper towel.
For the Sauce
  1. Mix all sauce ingredients together and bring it to boil for a couple of minutes in a small sauce pan over medium heat.
  2. For Assembling
  3. Cut the Fillets in stripes, arrange in a plate and drizzle the sauce on the top of it.
  4. Serve the extra sauce as a side.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

1 comment:

  1. Oh my, I can see why they almost didn't make it to the table! Yum! Sounds like my kind of dish!