Ingredients
- Chicken 500g
- Salt ½ tsp
- Pepper ½ tsp
- Chilli flakes ½ tsp
- Cornflour 2 tbsp
- 1 beaten Egg
- Chicken stock 2 cups
- Green Chillies 2 (optional)
- Lemon Slices 4-5
- Lemon juice 2 tbsp
- Salt ¼ tsp
- Chilli Flakes ¼ tsp
- Black Pepper ¼ tsp
- Sugar 1 tbsp
- Honey 1 tbsp
- Cornflour Slurry 1 tsp (Mix cornflour in water)
- Yellow food colour 1-2 drops
- Oil for frying
Ingredient Image
What Makes This Recipe So Great
This dish bursts with bright, fresh flavors that wake up your taste buds. The combination of citrus and tender chicken makes for a light yet satisfying meal. It’s perfect for those who enjoy a tangy twist on classic poultry dishes.
Pro Cooking Tips
- Use fresh citrus juice for the best flavor and brightness.
- Marinate the chicken for at least 30 minutes to let the flavors fully develop.
- Cook chicken over medium heat to keep it juicy and avoid drying out.
- Marinate the chicken for at least 30 minutes to let the flavors fully develop.
- Cook chicken over medium heat to keep it juicy and avoid drying out.
Step 1
In a bowl, toss the chicken with salt, pepper, chili flakes, cornflour, and a beaten egg. Mix everything well and let it sit for a bit.
Step 2
In a pan, pour in the chicken stock and add a few green chilies if you like a little heat—this part is totally up to you. Then add lemon slices, lemon juice, salt, pepper, chili flakes, sugar, and honey. Bring it all to a gentle boil.
Step 3
Once it’s boiling, stir in about a teaspoon of cornflour slurry and cook until the sauce thickens. If you want, add a little yellow food coloring for a nice touch. Turn off the heat and set the sauce aside.
Step 4
Heat some oil in a pan and fry the chicken pieces until they’re golden and cooked through.
Step 5
Serve the chicken over rice and drizzle the tangy lemon sauce on top. Enjoy!
Perfect Pairings
Pair this meal with a simple green salad or steamed vegetables to balance the zesty notes. A side of fluffy rice or quinoa also works well to soak up the citrusy sauce.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken, adding a splash of citrus juice or broth if needed.
Frequently Asked Questions
Can I use chicken breast instead of other cuts?
Yes, chicken breast works well; just ensure it’s cut into even pieces for uniform cooking.
How do I make the sauce less spicy?
Reduce or omit the green chilies and chili flakes to lower the heat.
Can I bake the chicken instead of frying?
Yes, baking at 200°C (400°F) for 20-25 minutes until golden is a healthier alternative.
What can I use instead of yellow food coloring?
You can skip it or add a small pinch of turmeric for natural color.
How do I prevent the sauce from being too thick or thin?
Adjust the cornflour slurry amount gradually while cooking until you get the desired thickness.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and reheated gently before serving.
What is the purpose of cornflour in this recipe?
It helps coat the chicken for frying and thickens the sauce for a smooth texture.
Is it necessary to use both sugar and honey?
Using both balances sweetness and flavor, but you can use one if preferred.
