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Lemon Chicken
Ingredients:
2 lbs. boneless, skinless chicken breast
2 eggs, beaten
½ cup potato starch
Oil for frying
Optional: 1 purple onion, 1 red pepper, 1 green pepper, 1 yellow pepper, 1 orange pepper, 1 cup pineapple pieces
Sauce Ingredients:
¼ cup fresh lemon juice
¼ cup pineapple juice
¼ cup water
¼ cup sugar
¼ cup grated horseradish
Pinch of salt
Pinch of black pepper (optional)
2 tsp. potato starch, mixed with 2 tsp. of water
Directions:
Cut the chicken into chunks or strips.
Dip each piece into egg, and then into the potato starch.
Heat oil in a deep frying pan or pot, and fry chicken until golden brown on the outside and fully cooked inside. Set aside.
Simmer all sauce ingredients except the potato starch in a small saucepan for 15–20 minutes. Strain the sauce to remove the horseradish pieces. Return it to the fire and mix in the potato starch and water mixture. Stir continuously for a few minutes while the sauce thickens. Pour sauce over the chicken, or serve it on the side as a dipping sauce.
If you want to serve this with the vegetables, dice and sauté them over a low flame, until just cooked through. Mix with the chicken and then pour the sauce over.
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