A refreshing take on the takeaway classic. Crispy fried chicken breast is served with a rich lemon sauce spiked with fresh ginger.
Soggy batter and gloopy sweet sauces are banished in this recipe which is great served with homemade egg fried rice.
Lemon Fried Chicken
For the Chicken: 2 Chicken Fillets, 200ml Milk, 200g Plain Flour, 2tsp Paprika, Sea Salt, Cracked Black Pepper
For the Sauce: Juice and Zest 3 Lemons, 2″ Fresh Ginger (Peeled and Finely Chopped), 2tbsp Light Brown Sugar, 200ml Vegetable Stock, 1tbsp Cornflour, Cracked Black Pepper, Sunflower Oil
1) Remove the inner fillets from the chicken fillets and cut each fillet in half on the horizontal. Cut each portion into two. Place all of the chicken in a small tub and cover with the milk. Allow to stand for 30 minutes.
2) Meanwhile make the sauce. Add the cornflour to a little water in a small bowl and mix to combine, set aside. Place the lemon juice and zest, ginger, light brown sugar and vegetable stock in a saucepan. Place the saucepan over a medium heat and bring to the boil. Stir continuously and slowly add the cornflour mixture until a thick pouring consistency is achieved. Season with cracked black pepper – you may need to add a little extra sugar to taste. Keep warm (add a little water if the sauce thickens).
3) Place a large non-stick frying pan over a medium-high heat, add enough sunflower oil to cover the pan by 1cm. Combine the plain flour and paprika in a large shallow dish and season well with sea salt and cracked black pepper, mixing well to combine. Remove each chicken piece from the milk and dredge in the flour mixture. Shallow fry all of the chicken in the hot oil for around 4 minutes each side or until golden brown, crisp and cooked through (you may need to do this in batches).
4) Drain the chicken on some kitchen towel and serve with the warm lemon sauce. Great served with egg fried rice.