Scoff | Lemon Chicken | Asian Bites S3E5/8 @ScoffTV | Uploaded February 2015 | Updated October 2024, 13 hours ago.
The Dumpling Sisters are back to share with you another one of their favourite authentic dishes, this week it is delicious lemon chicken.
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INGREDIENTS:
2 Chicken Breast Fillets
50 g Cornflour
15 g Sesame Seeds
3 tbsp Vegetable Oil for Cooking
Lemon Wedges
Coriander to Garnish
1 tsp Diced Ginger
White Pepper
1/2 tsp Salt
1/2 tsp Sugar
1/4 tsp Bicarbonate of Soda
1 tsp Cornflour
1 tsp Vegetable Oil
2 tbsp Water
Grated Zest of 2 Medium Sized Lemons
3 tbsp Lemon Juice
2 tbsp White Sugar
Large Pinch of Salt
1 tsp Cornflour Water
Yellow Food Colouring (Optional)
STEP 1: MARINADE CHICKEN
Slice the chicken breasts into thin pieces. Put the chicken into a mixing bowl along with all of the ingredients for the marinade. Stir well to combine, cover and refrigerate for at least 30 minutes.
STEP 2: MAKE SAUCE
In a saucepan, stir together all of the ingredients for the sauce except for the corn flour and 3 tbsp of water. Put the uncovered saucepan over a medium heat and bring the sauce to a gentle simmer, stirring occasionally. If you wish to recreate the fluorescent yellow takeaway aesthetic, you can stir in a few drops of yellow food colouring. Keep the sauce on a very low simmer while the chicken is cooking. #
STEP 3: COAT CHICKEN
Heat the 3 tbsp of oil in a large frying pan over a medium heat. Combine the cornflour and sesame seeds in a large bowl. Add the chicken. Then, using clean hands, pat and squeeze the coating mix onto the chicken pieces. Try to get the chicken as ‘dry’ as possible by patting the coating on tightly.
STEP 4: COOK CHICKEN
Add the coated chicken to the frying pan in a single layer. Cook the chicken for around 5 minutes on each side until the pieces are golden brown and cooked through. Turn the heat down to the lowest setting while you finish off the sauce.
STEP 5: RETURN TO SAUCE
Stir together the 3 tbsp of water and 1 tsp of cornflour into a smooth slurry. Slowly stir the slurry into the simmering sauce, then increase the heat and keep stirring while the sauce comes to a boil. Allow the sauce to thicken and boil for 1 minute then remove from the heat.
STEP 6: MIX TOGETHER
Stir the cooked chicken pieces through the sauce.
STEP 7: FINISH AND SERVE
To serve, pile the lemon chicken on top of steamed jasmine rice. There should be plenty of extra sauce to drizzle on top of the rice. If you wish, you can garnish the dish with a few bits of fresh coriander, extra lemon zest, and a little wedge of lemon.
The Dumpling Sisters are back to share with you another one of their favourite authentic dishes, this week it is delicious lemon chicken.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/lemon-chicken
INGREDIENTS:
2 Chicken Breast Fillets
50 g Cornflour
15 g Sesame Seeds
3 tbsp Vegetable Oil for Cooking
Lemon Wedges
Coriander to Garnish
1 tsp Diced Ginger
White Pepper
1/2 tsp Salt
1/2 tsp Sugar
1/4 tsp Bicarbonate of Soda
1 tsp Cornflour
1 tsp Vegetable Oil
2 tbsp Water
Grated Zest of 2 Medium Sized Lemons
3 tbsp Lemon Juice
2 tbsp White Sugar
Large Pinch of Salt
1 tsp Cornflour Water
Yellow Food Colouring (Optional)
STEP 1: MARINADE CHICKEN
Slice the chicken breasts into thin pieces. Put the chicken into a mixing bowl along with all of the ingredients for the marinade. Stir well to combine, cover and refrigerate for at least 30 minutes.
STEP 2: MAKE SAUCE
In a saucepan, stir together all of the ingredients for the sauce except for the corn flour and 3 tbsp of water. Put the uncovered saucepan over a medium heat and bring the sauce to a gentle simmer, stirring occasionally. If you wish to recreate the fluorescent yellow takeaway aesthetic, you can stir in a few drops of yellow food colouring. Keep the sauce on a very low simmer while the chicken is cooking. #
STEP 3: COAT CHICKEN
Heat the 3 tbsp of oil in a large frying pan over a medium heat. Combine the cornflour and sesame seeds in a large bowl. Add the chicken. Then, using clean hands, pat and squeeze the coating mix onto the chicken pieces. Try to get the chicken as ‘dry’ as possible by patting the coating on tightly.
STEP 4: COOK CHICKEN
Add the coated chicken to the frying pan in a single layer. Cook the chicken for around 5 minutes on each side until the pieces are golden brown and cooked through. Turn the heat down to the lowest setting while you finish off the sauce.
STEP 5: RETURN TO SAUCE
Stir together the 3 tbsp of water and 1 tsp of cornflour into a smooth slurry. Slowly stir the slurry into the simmering sauce, then increase the heat and keep stirring while the sauce comes to a boil. Allow the sauce to thicken and boil for 1 minute then remove from the heat.
STEP 6: MIX TOGETHER
Stir the cooked chicken pieces through the sauce.
STEP 7: FINISH AND SERVE
To serve, pile the lemon chicken on top of steamed jasmine rice. There should be plenty of extra sauce to drizzle on top of the rice. If you wish, you can garnish the dish with a few bits of fresh coriander, extra lemon zest, and a little wedge of lemon.
