Lemon Chicken Sizzler | Easy Dinner Recipes | Restaurant Style Lemon Chicken 💯 |MAHVISH KITCHEN

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickener, while flour is more economical.

Marinate 1 kg chicken with 2 tablespoons lemon juice, 1 tablespoon salt, 1/2 teaspoon black pepper powder, 1 tablespoon soy sauce, 1 tablespoon garlic paste, and 1/4 teaspoon turmeric powder.

Beat 1 egg and mix it into the marinated chicken, then let it rest for 10-15 minutes.

Prepare chicken stock by boiling 4-5 cups of water with chicken bones, 1/2 teaspoon ginger paste, and 10 black peppercorns until reduced by half.

Strain the stock and use 2 cups for the sauce.

In the stock, add 3 tablespoons sugar, 3 tablespoons lemon juice, and 4 slit green chilies, then boil for 2-3 minutes.

Mix 1 1/2 tablespoons cornstarch with a little water to create a slurry and add it to the boiling stock to thicken it.

Optionally, add yellow food color to the sauce and cook for another minute to thicken further.

In a bowl, mix the marinated chicken with 2 tablespoons flour and 2 tablespoons corn flour, and optionally add yellow food color.

Heat oil in a pan over medium heat and fry the chicken pieces until golden brown, about 5-7 minutes, flipping them halfway through.

Remove the fried chicken and in the same pan, heat 2 tablespoons refined oil and sauté some garlic until golden.

Add the fried chicken and 1/2 teaspoon red chili flakes, then add the prepared lemon sauce gradually, mixing well.

Garnish with fresh coriander before serving on a sizzling plate with fried cashews.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens