An easy to prepare yet very appetising chicken dish definitely welcome by all who likes chicken and lemon.
3 chicken thighs - deboned with skin intact [remove excess fats]
Marinade with 1/2 tsp salt, dash of pepper for 30 minutes
1 lemon - sliced thinly, seeds removed
4 tbsp sugar
200 ml water
1/2 tsp cornstarch
- Heat a non-stick pan without oil. Pan fry chicken thighs, skin side down until golden brown. Flip over chicken pieces to fry the meat side until cooked and golden brown.
- Dish out on a plate. Discard the fats. Using the same pan, add in sugar, sliced lemon. Caramelise sugar a little, then add in water. Bring to a rolling boil, cook until lemon slices are soft and sauce is flavourful. Taste to adjust seasoning [should be sweet and sour]. Use 3 tbsp sugar with 150 ml water if you prefer less sauce.
- Stir in the cornstarch, add in the fried chicken and continue to boil until sauce is thick to consistency preferred.
- Dish out to serve, garnish with finely shredded carrots, big onions and coriander leaves.
I'm submitting this post to Aspiring Bakers #28: Chicken Feast [February 2013]
hosted by Small Small Baker.