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.