Lemon Chicken

Recipe by Connie Veneracion

Instead of coating the cut-up chicken fillet with batter, whole fillets are dredged in flour, dipped in egg and coated with panko before frying.

The lemon sauce is made without starch. Instead, a syrup is made by boiling together sugar, lemon juice, rice wine and salt.

Prep Time 10

Cook Time 20

Marinating time 1

Total Time 1 30

Course Main Course

Cuisine Asian Fusion

Servings people

Wipe the chicken thigh fillets dry.
Place the chicken fillets between sheets of sling film and pound with a kitchen mallet until the thickness is even.
Place the pounded chicken in a bowl, add the five-spice powder, salt and pepper, and toss well.
Cover the bowl with the seasoned chicken and keep in the fridge for three to eight hours.

In a small sauce pan, stir all the ingredients for the lemon sauce.
Bring to the boil, lower the heat to medium and boil gently, oncovered, until thickened, about 12 minutes.

Place the rice flour, egg and panko in three separate shallow bowls.
Take the chicken out of the fridge.
Dredge each chicken fillet in flour and shake off the excess.
Dip the floured chicken in egg making sure every inch of the surface is moistened.
Roll the chicken fillet in panko to coat the surface completely.
Heat enough cooking oil in a wok or frying pan to reach a depth of at least two inches.
Over medium heat, fry the chicken fillets in batches for two to three minutes per side, scoop out and rest on a rack or plate lined with paper towels.
Turn up the heat to high.
Fry the chicken fillets a second time for a minute or so until browned and crisp.
Chop the fried chicken fillets into strips and arrange in a serving plate or bowl.
Drizzle the lemon sauce over the chicken and sprinkle with sliced scallions.
Serve the lemon chicken with rice.

Keyword Chicken Fillet