Enjoy an exquisite dish inspired by traditional Asian cuisine. With a mild flavor and crispy texture, this recipe makes the most of chicken breast meat, which often turns out dry when baked or grilled. The tangy lemon sauce adds moisture and a delicious exotic flair. Perfect served with a salad or white rice, this simple recipe serves two people and requires few ingredients.
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Flatten the chicken breasts using a meat mallet, then cut each breast in half. Season with salt and pepper to taste. Set aside.
In a bowl, beat the eggs. Heat a little olive oil in a frying pan over medium heat.
Dip the chicken pieces into the beaten eggs, then coat them with breadcrumbs.
Fry the chicken pieces for about 3 minutes, turning them to ensure even cooking.
Remove from the pan and place them on paper towels to absorb excess oil. Set aside.
Squeeze the lemons and pour the juice into a saucepan.
Add the water and sugar.
Heat the mixture over low heat, stirring until the sugar dissolves.
In a separate bowl, mix the cornstarch with one tablespoon of water. Add this mixture to the saucepan with the lemon juice and water.
Cook for about 2 minutes, stirring, until the sauce thickens.
Serve the fried chicken breasts drizzled with the lemon sauce.
For extra crispiness, double coat the chicken by dipping it in eggs and breadcrumbs twice.
Use freshly squeezed lemon juice for the best flavor in the sauce.
Serve with steamed white rice or a fresh green salad for a complete meal.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used, but they may require slightly longer cooking time due to their thickness.
How can I make the sauce less tangy?
Reduce the amount of lemon juice or add a little more sugar to balance the tanginess.
Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 375°F (190°C) for about 20 minutes or until golden and cooked through.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 2 days. Reheat it gently before serving.
What can I use as a substitute for cornstarch?
You can use arrowroot powder or all-purpose flour as a substitute for cornstarch to thicken the sauce.
