Tasty Planner - Recipe - Lemon Chicken by Mcs699

Instructions

Using a meat tenderizer or food mallet, pound the chicken breasts to flatten them. Cut each breast into 4 pieces and season with a little salt and pepper. In a small bowl, beat the egg lightly. In a skillet, heat about half an inch of cooking oil over medium heat (I didn’t take any temperatures, but you’ll want a light sizzle on a bit of the of breadcrumbs tossed into the oil). Coat each piece of chicken in a cornstarch (use the 50g quantity), slapping off the excess, then dip each into the egg, then coat completely on both sides with bread crumbs. Shallow-fry each piece for about 3 minutes on each side, then park onto a plate lined with paper towels.

Juice the lemons, saving 2 thin slices of lemon for garnish. Add enough water to the lemon juice to make 360g (1-1/2 cups). In a small nonreactive saucepan over medium heat, add the diluted lemon juice and sugar, stirring to dissolve. Let it boil and reduce to half the quantity, about 10 minutes. In the meantime, stir together the 10g cornstarch and 1 tablespoon water in a small bowl until dissolved. Add the cornstarch slurry into the reduced lemonade and stir together. Let it boil until it reaches the desired consistency— I waited for the sauce to hold a track drawn by my finger on the back of a spoon dipped in the sauce, about 2 minutes.

Place the chicken on a serving plate (cut them up into bite-size pieces if you wish), and pour the sauce over. Garnish with the lemon slices and serve immediately with plenty of rice.