POUT N’ PUCKR LEMON CHICKEN
Sautéed pieces of tender marinated chicken, coated in an eggy batter; shimmering in a tangy lemon sauce with a garlicky kick to lead one’s taste buds to lunge and thrust to pout and pucker – which is why I named this lemon chicken recipe accordingly.
PREP/COOK TIME: 50 Minutes
Makes 2 – 4 Servings
INGREDIENTS
1 ½ Lb – Boneless, Skinless Chicken Thighs, Roughly Cut Into 1" Pieces
2 Tbs – Naturally Brewed Soy Sauce
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
2 Large Eggs, Lightly Beaten
1 Cup – All Purpose Flour
¼ Cup & 1 Tb – Vegetable Oil
3 Large Cloves – Garlic, Finely Grated
¼ Cup (or, 2 Medium Lemons) – Fresh Lemon Juice
½ Cup – Pacific Foods Organic Low Sodium Free Range Chicken Broth
2 Tb – Granulated Sugar
3 Scallions, Finely Chopped Scallions, Stems and Leaves – Plus Leaves for Garnish
THE NITTY GRITTY
In a medium mixing bowl, combine chicken thighs, soy sauce, ½ Tsp salt and black pepper; cover with cling film and set in the fridge to marinate for 30 minutes to an hour – even overnight if you’d like.
When ready, transfer chicken to a plate lined with paper towels; pat-dry any residual marinade.
Add flour to a large mixing bowl, and eggs to a large shallow dish or pie pan.
Dredge chicken in flour. Using a wired sieve, sift floury excess from pieces and add to awaiting eggs in an even layer; turn to coat. Return chicken to flour for another toss – leaving no bit of egg showing. Sift again before frying.
In a large non-stick pan, heat ¼ cup oil at medium high. Sauté chicken in batches; adding an even layer to pan with enough space to turn pieces over. Cook chicken for 5 – 6 minutes each side. Transfer chicken to a baking sheet or tray lined with paper towels fitted with a wire rack to catch oily excess.
Drain oil from pan and carefully wipe it down with paper towels to remove any film and cooked floury bits. Using the same pan, add 1 Tb oil to pan and heat at medium high. Add garlic and cook till fragrant. Add broth, sugar and remaining ½ Tsp salt; whisk and bring to a simmer for 3 – 4 minutes. Whisk about half of lemon juice to broth and cook through for about a minute. Return chicken to pan and give a gentle stir to coat; simmer for 1 – 2 minutes – allowing flavors to amalgamate. Finish with chopped scallions before serving.
Serve over cooked rice, garnish with remaining scallion leaves and enjoy.
FEBRUARY 9, 2020
