LEMON CHICKEN CHOP

I was so thrilled when my mom handed me two Singaporean cookbooks my sister got me (thank you sis!) So, here I am experimenting with one of the cookbook calls Relishing A Taste of Home by Pang Nyuk Yoon. The book comes with recipe of comfort Asian home-style dishes that can evoke deep sentiments to those who have had them before and reflect hard work and efforts of the person who prepared them. But don’t worry, you really don’t have to sweat to prepare the dishes, at least I don’t feel that way.

So the first dish I tried was the lemon chicken chop. It is pretty similar to sweet and sour pork in terms of taste in my opinion. The souring agents used are different. The lemon chicken uses lemon and sweet and sour dish usually uses vinegar and ketchup. This dish is fairly easy to make and goes well with a bowl of rice.

Lemon chicken chop

Marvellina

5 from 1 review

Review Email Print SaveSaved! Add as Google Trusted Source

Ingredients Method

Ingredients

  

• 1 lb boneless chicken thigh cut into bite size
• 1 large onion finely sliced
• 1 lemon extract for juice
• 3.5 oz corn starch
• 3 Tbsp oil
• 2 cups oil for deep frying

Marinade:

• 1 tsp light soy sauce
• 1 tsp sesame oil
• ½ tsp salt
• ¼ tsp pepper
• 1 egg white

Sauce;

• 6 Tbsp plum sauce
• 2 Tbsp lemon juice
• 6 Tbsp water

Method

 

1. Marinade the chicken pieces with the marinade ingredients for 20 minutes
2. Coat the chicken thighs with corn starch. Deep fry the chicken in hot oil until golden brown, set aside and place on serving platter
3. In a large saucepan, heat up 3 Tbsp of oil and stir fry the onion until they are soft, add the sauce ingredients and bring to a boil. Turn off the heat and pour the sauce over the chicken chop

Did you make this recipe?

Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram