Last night I finally tried to make a dish that my son has been hankering me to make for so long. You see ever since he tried some sort of a lemon chicken dish at my father’s house some time ago, he has been pestering me to replicate it. But since lemons are very rare in our talipapa or even near our office market, I was not able to fulfill his wish. But yesterday when I saw some lemons and turmeric ginger in Salcedo market, I immediately bought some so I could try to make the dish. And so armed with a recipe from Connie Veneracion of Pinoy Cooking Rocks, I finally ventured to make lemon chicken last night…and how did it go? Well, for starters I think I placed too many lemons (I used 3 lemons to make ½ cup of juice) or maybe I didn’t know how to zest a lemon properly which was why my dish turned out too sour. I tried to place more sugar and it turned out OK…not very spectacular but not too bad either. Here’s the rest of the recipe:
500 grams chicken fillets sprinkled with salt and pepper
½ c corn starch
cooking oil
½ c. of freshly squeezed lemon juice
½ c. of water
1 to 1-1/4 c. of white sugar
a small piece of turmeric
lemon zest
To make the sauce, boil water, lemon and sugar in a small saucepan. Sassy advises against stirring the sauce to prevent crystals from forming, but you may swirl the pan. Let boil for ten minutes or until mixture thickens and changes color. (but not dark brown) Then lower the heat and add the turmeric and lemon zest.
Place sliced chicken pieces in a bowl, sprinkle with salt and pepper then dredge in corn starch. Fry in batches until golden brown and crispy. Drain in paper towels. Then transfer to a serving plate, pour the lemon sauce over the chicken and serve hot!
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