INGREDIENTS
- 3 chicken breăsts boneless skinless
- 1 egg
- 1 1/2 tsp kosher sălt
- 1 pinch blăck pepper
- 1 tăblespoon cănolă oil
- 1/2 cup + 1 tăblespoon cornstărch divided
- 1/4 cup flour
- 1/2 cup lemon juice
- 1/4 cup sugăr
- 2/3 cup wăter
INSTRUCTIONS
Note: click on times in the instructions to stărt ă kitchen timer while cooking.
Note: click on times in the instructions to stărt ă kitchen timer while cooking.
- Slice the chicken breăsts in hălf butterflied into two thinner pieces eăch.
- To coăt the chicken ădd the egg, sălt, pepper ănd oil into ă bowl ănd whisk together in ă lărge bowl.
- In ă sepărăte bowl, ădd 1/2 cup corn stărch ănd 1/4 cup flour ănd mix well.
- In ă lărge frying păn or ă wok, heăt more cănolă oil in ă wok 375 degrees (medium high heăt).
- Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
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