Lemon Chicken

Lemony Henny Penny!  Reasonably quick and super yummy dinner - not the best healthy option but I wanted to try a super fast and hot cooking method with our home kill chicken, to see if it was still tender like the slow roasted rooster.

Lemon Chicken
Serves 6


For the Chicken
Boneless, Skinless Chicken Pieces from 1 chicken
1 Free Range Egg
1t Soy Sauce
Pinch Salt
1T Water
1/2 C Flour

For the Sauce
Zest of 1 Lemon
Juice of 2 Lemons
1 1/2C Water
2T Grated Root Ginger
2T Cornflour
1-3T Sugar (sweeten to taste)


Oil for shallow frying (we use Canola)

Spring Onion, thinly sliced to serve
 
Pound chicken pieces between 2 sheets of baking paper to 5mm thick.  Whisk egg, soy sauce, salt and water together.  Coat chicken evenly in flour, egg mixture then flour again, set aside in a single layer while you prepare sauce (the secret to a crispy coating is to let it go gooey by sitting it for 10 minutes or so).
To make the sauce mix everything together and bring to boil, stirring continuously till thickened.  Cover and set aside.
Heat 1cm of oil in a fry pan over medium heat.  The oil is ready when a wooden spoon handle inserted into the oil makes bubbles (sounds weird but you'll see what I mean - I think it's the moisture in the wood being turned into steam).  Gently lay chicken in the pan, 2 pieces at a time. Cook for about 2 minutes on each side.  Drain on a kitchen towel.  Top up oil as needed.
Slice chicken into bites sized pieces and serve drizzled with sauce and sprinkled with spring onion.  We had ours with sticky white and brown rice and vege (our garden has slowed down so frozen peas and corn where our only option with a green grocer visit well over due).

We were super chuffed that our home kill chicken can withstand such a fast and hot cooking method and still be tender and moist.  Looking forward to new recipes with our other birds over the cooler months before we up our meat bird breeding numbers for next year.