Sulu's Lemon Chicken
Yield
8 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
hinly |
|
| 1 | each |
lemon
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
soy sauce, light
japanese |
|
| ¼ | cup |
sake
or white wine |
* |
| 4 | each |
chicken breasts
halved |
|
| 1 | each |
eggs
|
|
| ¾ | cup |
all-purpose flour
|
|
| ⅓ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
hinly |
|
| 1 | each |
lemon
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
soy sauce, light
japanese |
|
| 59 | ml |
sake
or white wine |
* |
| 4 | each |
chicken breasts
halved |
|
| 1 | each |
eggs
|
|
| 177 | ml |
all-purpose flour
|
|
| 79 | ml |
vegetable oil
|
|
Directions
Put onion in large bowl.
Cut the ends off the lemon, slice it and add to the onion.
Add the sugar, sake, and soy sauce; stir well.
Rinse and pat dry the chicken breasts, put them in the bowl and spoon the marinade over them.
Marinate them for an hour at room temperature, stirring occasionally to be sure that all pieces are more or less equally marinated.
In a dish or small mixing bowl, thoroughly beat the egg.
Put the flour in a plastic bag, dip a couple of the chicken breasts in the egg and shake them with the flour in the bag to coat them.
Heat the oil in the pan and add the floured chicken breasts.
Repeat until all the pieces are coated and in the frypan.
Brown the chicken on both sides over medium heat (it should take about 20 to 30 minutes) and then add the marinade and simmer until the chicken is well cooked, perhaps another 30 minutes.
