12 February, 2016
Crispy Chicken in Lemon Sauce
Crispy Chicken in Lemon Sauce
Serves: 4
Ingredients:
- 2 chicken breasts
- 1 cup plain flour (or gluten free flour for a gluten free option)
- 1 teaspoon Chinese 5 spice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup chicken stock
- 1/2 cup lemon juice
- 1/4 cup honey
- 1/2 cup caster sugar
- 1/4 cup arrowroot or corn flour
- 1/4 cup water
Method:
- Place the flour, 5 spice, salt and pepper in a large plastic container with a well sealing lid, place the lid on and shake to mix well
- Chop your the chicken into equal size pieces and place into the plastic container
- Once all chop seal the lid on the container well and shake for 2 minutes vigorously until the chicken is well coated
- Heat 2-4 tablespoons of rice bran oil in a large heavy based frying pan over a medium heat and cook the chicken in batches, you will need to vary your cooking time depending on how large your chicken pieces are, pictures shown was about 3-4 minutes both sides
- Drain on kitchen paper which you cook the remaining chicken
- To prepare the sauce bring the stock, lemon juice, honey and sugar to the boil in a small saucepan and then reduce to a simmer
- Mix the arrowroot flour into the water to create a paste and whisk the paste into the simmering lemon sauce until well combined
- Allow the sauce to simmer over a low heat for 5 minutes to cook the flour out and for the sauce to thicken.
Recipe Notes:
- Picture shown has the crispy chicken with lemon sauce served with C4K Fried Rice
- Store covered in the fridge for the maximum of 2 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.
C