Ingredients
1
1 servings
- •¼ lb chicken breast, diced
- •½ lemon lemon zest
- •1 teaspoon garlic, crushed
- •1 tablespoon soy sauce
- •salt, to taste
- •pepper, to taste
- •½ cup flour
- •2 eggs, beaten
- •1 cup panko breadcrumbs
- •2 cups oil
- •¼ cup chicken stock
- •½ lemon lemon zest
- •1 lemon, juiced
- •4 tablespoons sugar
- •1 tablespoon water
- •½ tablespoon corn flour
Instructions
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
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