Thursday, September 26, 2013

Lemon Chicken

Tangy and sour lemon sauce on crispy, fragrant and tender chicken - children would fancy this dish because it is relishing and the sour lemon sauce whets their appetite. 

Recipe:  Source from Y3K (  Issue No. 74 , 9/10 - 213) with minor modifications of my own.

2 chicken boneless whole leg
1 egg  - lightly beaten

1/2 teaspoon salt.
1/2 teaspoon pepper
1 tablespoon tapioca flour
1 teaspoon custard powder
2 tablespoon water

For coating: (mixed together)
3 tablespoon self-raising flour
3 tablespoon tapioca flour

For Lemon Sauce:
1 tablespoon butter
1 lemon juice (squeeze from one lemon)
some lemon  pulp
1  tablespoon sugar
1/2 cup of water

For thickening: (mixed together)
1 tsp custard powder
1/2 tbsp tapioca flour
1 tbsp water

1)  Marinate chicken with the marinade for 1/2 hour.
2)  Dip marinated chicken into beaten egg and coat with flour. Deep-fry in hot oil until crispy.
3) Remove, cool, and cut into pieces. Place on plate.
4) Heat butter on a hot pan until it melts. Pour lemon sauce and bring to boil over medium fire. Add thickening sauce. 
5) Drench or drizzle no. 4 over chicken.


  1. Veronica, this is one of my must order dishes at the restaurant! But what I dislike is some of them use artificial lemon to make the sauce. It tastes terrible!

  2. Hi Veronica, I wouldn't mind just having this dish often. Lovely.