This is a fried chicken cutlet that can be found at almost all tze char 煮炒 stalls. It’s just a simple cutlet, but the secret is in the lemon sauce. I like my lemon sauce to have a bunch of ‘zing’ in it. It must be tangy, and full of oomph. I concocted a great sauce that even includes chicken broth – it’s fantastic! 🙂
- 4 chicken thighs, deboned
- 1 egg, beaten
- 1/3 cup white flour
- 3/4 cup bread crumbs (any kind)
- 1/4 + 1/4 cup cooking oil
- salt and pepper to taste
- juice from 1 lemon
- zest from 1 lemon
- 1 tablespoon concentrated chicken stock
- 1 1/2 tablespoons brown sugar
- pinch of salt to taste
- [optional] cornstarch solution
Season the deboned chicken thighs with salt and pepper on both sides.
Set up a three-plate breaking atation. The first plate contains flour, the second plate contains and beaten egg and the third plate contains breadcrumbs.
Bread two chicken thighs by coating it with flour, then egg, then breadcrumbs.
Add 1/4 cup of oil to a heated pan, then fry two pieces of chicken thigh.
Do the same for the other two thigh pieces.
Combine all the ingredients for the lemon sauce in a saucepan. Heat to combine.
[optional] if a thicker sauce is desired, add some cornstarch solution to the sauce.
When the sauce is evenly combined, pour over chicken pieces. Serve.