Lemon Honey Chicken

An easy to prepare yet very appetising chicken dish definitely welcome by all who likes chicken and lemon.

Ingredients

[serves 3]

3 chicken thighs - deboned with skin intact [remove excess fats]

Marinade with 1/2 tsp salt, dash of pepper for 30 minutes

Sauce Ingredients

1 lemon - sliced thinly, seeds removed

4 tbsp sugar

200 ml water

1/2 tsp cornstarch

1. 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.
2. 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.
3. Stir in the cornstarch, add in the fried chicken and continue to boil until sauce is thick to consistency preferred.
4. 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.