Lemon Chicken
Serves: Makes 4 servings
  • 1 lb (about 450 g) chicken fillet (breast or thigh), cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 large egg
  • 2 tablespoons cornstarch
  • black ground pepper
  • cooking oil (for frying)
  • 3 tablespoons sugar
  • ½ cup chicken broth (or water)
  • 1½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • turmeric powder (optional)
  • dash of dried oregano (optional)
  • salt and ground black pepper to taste
  • 1 teaspoon cornstach + 2 tablespoons water, mix well
  1. Combine chicken breast pieces with soy sauce in a bowl. Cover and marinate in the refrigerator for half an hour.
  2. In a separate bowl, beat the egg with cornstarch, season with some salt and black pepper. Add the marinated chicken pieces to the batter.
  3. Deep-fry chicken pieces until brown. Drain on paper towels and set aside.
  4. Combine sugar, chicken broth, lemon juice, salt and turmeric (if using) mix until well combined.
  5. Bring to a boil, lower heat and add slurry (for thicker sauce, add more cornstarch-water mixture) Pour the sauce over the chicken and mix.
  6. Serve with rice and veggies on the side.
Recipe by Latest Recipes at http://www.latestrecipes.net/2012/02/03/lemon-chicken/