It’s LEMON FEST!! If you remember from years past, the Lemon Fairy drops a giant bag of lemons on my porch this time o’ year and then I cook and bake until they are allllll gone.
So I’m putting up a new lemon based recipe everyday and even the Food Librarian has joined me in Lemon Week, so check her blog daily too! Hopefully by the end of the week the bag will be empty. Fingers crossed. There’s a lot of lemons in there…
___________________________
I love fried chicken and this recipe is sort of my take on the Japanese fried chicken : chicken karaage, which they always serve with a little piece of lemon, so I thought it’d be nice to incorporate it into the dish itself.
ingredients:
3 boneless chicken breasts, cut into bite sized pieces
1 Tablespoon mirin
1 Tablespoon soy sauce
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
juice of one lemon
1 Tablespoon lemon zest
oil for frying
In a bowl mix together the mirin, soy sauce, eggs, cornstarch, baking powder, lemon juice and zest. Stir together well.
Add in the chicken pieces, cover and marinate for 2-4 hours.
Ready a large skillet or fryer with oil, and bring to temp. Fry the chicken pieces until golden brown, let them drain and cool on a wire rack.
I love this dish – the lemon gives it a little extra something that makes this a fresh take on fried chicken.
Kid's lunches, simple dinners and a whole lot of geeky baking.
Is there a sub for mirin? if not, what is it and where can I find it?
thanks!
I made these the other day. Very nice flavor, but for some reason the marinade did not stick to the meat, all the yummy stuff came off in the pot.
JENN, do you have a trick for more successful frying so the breading stays on? Thanks!