Monday, 26 November 2012

Lemon Chicken Fingers

2 pcs boneless & skinless chicken breast meat / 8 chicken fillets
Juice from 1 lemon
3 - 4 tbsp Premium Light Soy Sauce
1 egg, beaten
Corn flour for coating
Olive oil
Dash of pepper
Salad & julienned lemon rind for garnishing

Rinse chicken breasts meat, cut off any excess fat on the chicken meat. Pat dry and put them in a plastic bag/zip-lock bag. Flatten the bag. 

Pound the meat gently with the meat tenderizer mallet or back of the knife.
Cut chicken meat into 8 strips. 

Marinate chicken meat with premium light soy sauce, pepper and 3 - 4 tbsps of lemon juice.
Transfer to the zip-lock bag or air tight container and marinate in the fridge for 30 mins.
Meanwhile, beat egg in a plate with 2 - 3 tbsps of lemon juice. Set aside.
Prepare corn flour in a plate for coating. Set aside.
Remove chicken meat from fridge and rest at room temperature for 5 mins. Drain off extra marinating liquid.
Heat up 3 - 4 tbsps olive oil in a frying pan, dip chicken strips/pieces in the egg mixture then to corn flour. One strip by one strip.
Pan fry chicken strips batch by batch each sides for 2 - 3 mins or until chicken is golden brown in low fire.
Transfer to kitchen paper towels to absorb excessive oil.
Arrange on a place with salad and garnish with julienned lemon rind. Serve while warm.

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