Lemon Chicken

Hubby loves lemon chicken. This is actually our 2nd try of this dish, the first one didn't turn out too good.

I've mentioned a few posts ago that we've been making an effort to curb our meat-eating habits and are trying to switch to healthier meats instead (i.e. chicken). Hubby has been talking about his mom's lemon chicken for months and how this would be their default baon for field trips.

We were in Chinatown last week and decided to drop by the neighborhood asian store where we like to do our shopping. We found a packet of Lee Kum Kee Lemon Chicken Sauce and decided to give this a try.

Ingredients:
Boneless chicken thighs
cornstarch (we will season the cornstarch w/ a little salt / pepper in our next try)
egg

1 packet of Lemon Chicken Sauce
3 Lemon slices

Steps:
1. Season chicken thighs with seasoned salt, let this sit in the refrigerator for at least 2 hours.
2. Beat the egg in a bowl.
3. Dip the chicken in the egg and then coat it with cornstarch
4. Deep fry the chicken until cooked and drain on paper towels.

Sauce: The instructions on the packet only calls for heating the sauce and adding the chicken in. Hubby added some lemon slices and water to adjust the taste.

1. Pour the sauce into a small saucepan to heat it.
2. Add 3 lemon slices and 2 tbsp water.
3. Stir.

To serve, slice the chicken pieces, garnish with a lemon slice and pour some sauce.

Note that we served the chicken and sauce separately because we wanted the chicken to retain its crispyness.

<-- Lemon chicken sauce, costs $1 in Chinatown (NY) Ansarap! We couldn't stop eating and making papak the leftovers.

Btw, we found this packet to be just enough for 4 pcs of chicken.