Tuesday, May 8, 2012

Asian-Style Lemon Chicken Cutlets

First post back in Singapore! This is a fried chicken cutlet that can be found at almost all tze char 煮炒 stalls. It's just a simple cutlet, but the secret is in the lemon sauce. I like my lemon sauce to have a bunch of 'zing' in it. It must be tangy, and full of oomph. I concocted a great sauce that even includes chicken broth - it's fantastic! :)

  • 4 chicken thighs, deboned
  • 1 egg, beaten
  • 1/3 cup white flour
  • 3/4 cup bread crumbs (any kind)
  • 1/4 + 1/4 cup cooking oil
  • salt and pepper to taste

Ingredients for Lemon Sauce
  • juice from 1 lemon
  • zest from 1 lemon
  • 1 tablespoon concentrated chicken stock
  • 1 1/2 tablespoons brown sugar
  • pinch of salt to taste
  • [optional] cornstarch solution

  • Season the deboned chicken thighs with salt and pepper on both sides.
  • Set up a three-plate breaking atation. The first plate contains flour, the second plate contains and beaten egg and the third plate contains breadcrumbs.
  • Bread two chicken thighs by coating it with flour, then egg, then breadcrumbs.

  • Add 1/4 cup of oil to a heated pan, then fry two pieces of chicken thigh.
  • Do the same for the other two thigh pieces.

  • Combine all the ingredients for the lemon sauce in a saucepan.
  • Heat to combine.
  • [optional] if a thicker sauce is desired, add some cornstarch solution to the sauce
  • When the sauce is evenly combined, pour over chicken pieces.
  • Serve.

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