Hey there, food lovers! Today, we're diving into a mouthwatering recipe that's sure to brighten up your dinner table: Boneless Lemon Chicken. This dish is a perfect blend of tangy lemon flavor and tender chicken, with a crispy exterior that'll have you coming back for seconds. So, let's roll up our sleeves and get cooking!
Before we jump into the recipe, let me tell you why this Boneless Lemon Chicken is about to become your new favorite:
Let's take a closer look at what goes into this delicious dish:
Now that we've got our ingredients sorted, let's dive into the cooking process!
For chicken marination, take chicken slices in a bowl.
Add salt, 1 tsp pepper powder, 1 tsp soy sauce, 1 tbsp chopped garlic.
Leave it for 15 minutes.
Beat an egg well and give it in between.
Mix everything well. Now add 1/2 cup flour, 1/2 cup corn flour, 1tbsp chicken stock and mix the whole mixture well.
Now heat oil in a pan and fry chicken slices until golden brown.
Once fried, take it out and put it on a tissue paper to remove the extra oil.
To prepare the lemon sauce, first heat 2 cups of chicken stock in a kadai.
When it starts boiling, add powdered sugar.
When mixed well, add 2 lemon juice, salt, lemon slices (without seeds) and let it boil.
Remove the lemon slices when they boil.
Over-boiling is likely to make the sauce bitter.
Again add chili slices, 1 tsp ginger chopped, slurry mix (mix of 1 tbsp corn flour and 1 tbsp water) and stir well.
The slurry thickens the sauce.
Our lemon sauce is ready
Heat oil in a pan and saute 1tbsp of garlic in it.
When it is light brown, add chopped spring onion, fried chicken, lemon sauce, sesame seeds and stir for 1 minute.
Our lemon chicken is ready.
Transfer your Boneless Lemon Chicken to a serving dish. Sprinkle over the chopped spring onions and sesame seeds for a bit of color and extra flavor. And there you have it – your Boneless Lemon Chicken is ready to be devoured!
This Boneless Lemon Chicken is versatile enough to pair with lots of different sides. Here are a few ideas:
If you happen to have leftovers (though I doubt you will!), store them in an airtight container in the fridge. They'll keep for up to 3 days. To reheat, it's best to use the oven to help crisp up the chicken again. Preheat your oven to 350°F (175°C), place the chicken on a baking sheet, and heat for about 10-15 minutes or until warmed through.
Once you've mastered this basic recipe, why not try some variations?
If you're cooking for little ones who might not appreciate the tang of lemon or the heat of chilies, you can easily adjust this recipe:
While this specific recipe is a modern take, lemon and chicken have been paired in cuisines around the world for centuries:
Even experienced cooks can run into problems. Here are solutions to some common issues:
I hope this extra information enhances your understanding and enjoyment of the Boneless Lemon Chicken recipe. Remember, cooking is as much about the journey as it is about the destination, so have fun with it!
The beauty of this Boneless Lemon Chicken lies in its balance of flavors and textures. The crispy coating on the chicken provides a satisfying crunch, while the tangy lemon sauce cuts through the richness of the fried chicken. The aromatic blend of garlic, ginger, and spring onions adds depth to the dish, while the hint of sweetness from the powdered sugar balances out the tartness of the lemon.
Moreover, this recipe is a great way to elevate simple chicken breasts into something special. The slant-cutting technique not only makes the chicken cook faster but also creates more surface area for the crispy coating and sauce to cling to.
The combination of flour and corn flour in the coating creates a light, crispy crust that stays crunchy even after being tossed in the sauce. This is because corn flour contains more starch than regular flour, which helps to create a crispier texture when fried.
Cooking should be fun, and this Boneless Lemon Chicken recipe is just that. It's a joy to prepare, with the sizzle of frying chicken and the aromatic scents filling your kitchen. And when you finally sit down to eat, you're rewarded with a dish that's bursting with flavor and texture.
Whether you're cooking for your family on a weeknight or hosting friends for dinner, this Boneless Lemon Chicken is sure to impress. It's a testament to how a few simple ingredients, when combined thoughtfully, can create something truly delicious.
So go ahead, give this recipe a try. Play around with the flavors, adjust the seasonings to your liking, and most importantly, enjoy the process. After all, that's what cooking is all about – creating something delicious and sharing it with the people you love.
Happy cooking, and bon appétit!
Lemon chicken is a very favorite dish of mine. For its zesty and refreshing flavors. This dish is perfect for a light and satisfying meal. To make boneless lemon chicken you will need chicken breast (since we are making boneless), Chicken Stock, Black Pepper, Dark Soya Sauce, Chopped Garlic, Egg, Maida, Corn Flour, Oil, Lemon, Powdered Sugar, Salt To Taste, Green Chilies Slit, Chopped Ginger, Chopped Garlic, Spring Onion Bulbs, Sesame Seeds and Chopped Spring Onion. It is very simple to make. Let's get started
For chicken marination, take chicken slices in a bowl.
Add salt, 1 tsp pepper powder, 1 tsp soy sauce, 1 tbsp chopped garlic.
Leave it for 15 minutes.
Beat an egg well and give it in between.
Mix everything well. Now add 1/2 cup flour, 1/2 cup corn flour, 1tbsp chicken stock and mix the whole mixture well.
Now heat oil in a pan and fry chicken slices until golden brown.
Once fried, take it out and put it on a tissue paper to remove the extra oil.
To prepare the lemon sauce, first heat 2 cups of chicken stock in a kadai.
When it starts boiling, add powdered sugar.
When mixed well, add 2 lemon juice, salt, lemon slices (without seeds) and let it boil.
Remove the lemon slices when they boil.
Over-boiling is likely to make the sauce bitter.
Again add chili slices, 1 tsp ginger chopped, slurry mix (mix of 1 tbsp corn flour and 1 tbsp water) and stir well.
The slurry thickens the sauce.
Our lemon sauce is ready
Heat oil in a pan and saute 1tbsp of garlic in it.
When it is light brown, add chopped spring onion, fried chicken, lemon sauce, sesame seeds and stir for 1 minute.
Our lemon chicken is ready.
The easiest way to make chicken stock is to boil water in a pressure cooker with chicken bones.
Chicken stock is ready when the cooker whistles twice.
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