Recipe of Any-night-of-the-week Lemon chicken with udon noodles
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The number of servings that may be served to make Lemon chicken with udon noodles is 2 people. So be certain that this portion is enough to serve for your self and your beloved household.
So, this time, let’s strive it, let’s vary Lemon chicken with udon noodles ourselves at home. Staying with simple ingredients, this dish can provide benefits in serving to to maintain the well being of our bodies. You can also make Lemon chicken with udon noodles using 17 materials type and 10 manufacturing steps. Here is how you can make the dish.
I loved making @cook_9045902 Chinese lemon chicken for the #fakeaway challenge this week. I tweaked the recipe and added a few twists to make it more me. Paired with udon noodles and pickled onions using this easy and effective recipe from @cookingwithyui
Elements and spices that have to be Get to make Lemon chicken with udon noodles:
- 1 kg boneless chicken (skin removed and cut into small bite sizes)
- 2 eggs
- seasoning to taste
- 140 g plain flour
- 140 g cornstarch flour
- olive oil for frying (or oil of choice)
- 55 g sugar
- 1/4 cup water
- 1-2 lemons
- 2 tbsp rice vinegar
- pinch salt
- 1 tsp chopped garlic
- 1 tbsp cornstarch flour (for thickening the sauce)
- 2 tbsp water
- 1 pack udon noodles
- dash dark soy sauce
- handful spring onions
Instructions to make to make Lemon chicken with udon noodles
- Dice your chicken into bite sizes and put aside
- Mix eggs and season. Add to chicken and fully coat.
- In a separate bowl combine flour and cornstarch
- Heat oil in a large pan/pot or wok with enough oil to deep fry.
- Drop individual pieces of chicken into the flour mixture to coat and add to the hot oil. Cooking till golden brown all over in batches. Repeat until all chicken is cooked. Placing the cooked chicken on a paper towel to collect access oil.
- I also experimented with baking these chicken pieces instead of the traditional frying. Coat the chicken in the flour mix as normal but instead of frying in hot oil, arrange on a baking tray and lightly drizzle with oil. Put in a pre-heated oven at 180C for 15 mins. Remove from the oven, turn the chicken over and return for a further 5 minutes. They will be a littler drier in texture compared to the fried version but you won't notice once they are coated in the lemon sauce.
- In a medium pot mix together the sugar, water, Zest of 1 lemon and juice of 1-2 lemons. (2 lemons makes roughly 3-4 tbsp lemon juice depending on the size of fruit), rice vinegar, salt and garlic.
- Whilst sauce is cooking prepare the thickening agent. Mix 1 tbsp of cornstarch flour with 2 tbsp water in a cup. Once sugar has dissolved and sauce it bubbling hot, slowly add the cornstarch mix to your sauce and stir to thicken.
- Remove the sauce from the heat and add the cooked chicken and coat all pieces in the rich thick sauce.
- Prepare the Udon noodles as per the packaging instructions. Once cooked add a soy sauce to taste to coat. Top with chopped spring onions and serve with pickled onions if you like.
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