*Lemon Sauced Crispy Chicken* Serves 4 Panko bread crumbs work the nicest with this,
although you can use ordinary dried bread crumbs. You can find Panko
bread crumbs in the oriental food section of the shops. The sauce has a beautiful lemon flavour with a bit of a bite, which you can control according to how much chilli flakes you add. For the Chicken: 4 boneless, skinless chicken breast halves, pounded to an even thickness salt and freshly ground black pepper 45g plain flour (1/4 cup) 2 medium free range eggs 125g of Japanese Panko, or other fine dried bread crumbs (1 1/3 cups) 60ml of vegetable oil for frying (1/4 cup) For the Sauce: 85g honey (1/4 cup) 100g soft light brown sugar (1/2 cup, packed) 80ml dark soy sauce (1/3 cup) pinch chilli flakes 80ml pineapple juice (1/3 cup) 240ml fresh lemon juice (1 cup) 1 tsp garlic powder 2 tsp apple cider vinegar the zest of one lemon 1 1/2 TBS cornflour (cornstarch) Make the sauce first. Whisk everything but the cornflour together in a saucepan. Simmer over low heat for 8 to 10 minutes, until the sugar has melted and all the flavours have melded together. Whisk the cornflour together with enough cold water to make a slurry. (about 60ml/ 1/4 cup) Whisk this into the the warm soy/lemon/honey mixture. Cook, whisking constantly, over medium heat until the mixture bubbles and thickens. Let bubble for about 1 minute, then lower the heat to very low and keep warm while you cook the chicken. Season the pounded chicken breasts with some salt and pepper.
Place the flour on a plate. Beat the eggs in a shallow bowl. Place
the Panko into another shallow bowl. One at a time, dredge the chicken
breasts into first the flour, then the eggs, and finally the Panko,
coating them evenly and pressing the crumbs on to adhere. Set aside on a
lined baking sheet while you heat the oil. Heat
the oil in a large frying pan until very hot, but not smoking. Add
the chicken breasts and reduce the heat to medium. Cook, turning once,
until the crumbs are golden brown and the chicken feels firm when
pressed in the centers, about four minutes per side. Adjust the heat
as needed so that the crumbs don't burn. Transfer to a cutting board. |