James Martin Lemon Chicken

James Martin Lemon Chicken

This delicious Lemon Chicken recipe by James Martin is quick, crispy, and packed with flavor. Coated in golden breadcrumbs and served with a tangy lemon sauce, it’s a perfect meal for any day. You can easily adjust the recipe with common ingredients to suit your taste or pantry.

Ingredients Needed

  • 1kg (2.2 lbs) chicken breast fillets
  • 15g (1 tbsp) cornflour (cornstarch), mixed with water to a thin paste
  • 15ml (1 tbsp) soy sauce
  • 50ml (1.7 fl oz) water
  • 1 egg, beaten
  • 50g (1.8 oz) plain flour (all-purpose flour)
  • 75g (2.6 oz) panko breadcrumbs

For the sauce:

  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp cornflour (cornstarch), mixed with water to a thin paste
  • Juice of 3 lemons
  • 100ml (3.4 fl oz) chicken stock
  • 1 tbsp sherry
  • 2 cloves garlic, peeled and grated
  • 3cm (1.2 inches) fresh ginger, peeled and grated
  • 1 red chilli, sliced
  • 4 spring onions (scallions), sliced
  • 1 small bunch coriander (cilantro)
  • Vegetable oil for frying

How To Make Lemon Chicken

  1. Prepare the chicken: Take half the chicken and cut it into bite-sized pieces. Slice the remaining chicken breasts through the middle lengthways, leaving two thin slices.
  2. Marinate the bite-sized chicken: In a large bowl, mix the soy sauce, pre-mixed cornflour, and water, and add the bite-sized chicken. Stir thoroughly to coat the chicken.
  3. Poach the chicken: Add the marinated chicken to a pan of water and poach for 3 to 4 minutes before draining.
  4. Prepare the breadcrumb coating: Coat the remaining chicken pieces in flour, then dip them in the beaten egg, followed by the panko breadcrumbs.
  5. Fry the chicken: Heat vegetable oil in a deep fryer to 170°C (340°F) and fry the breadcrumb-coated chicken for 2 minutes. Drain on paper towels.
  6. Make the sauce: In a large non-stick pan, heat over medium heat until hot. Add the soy sauce, honey, pre-mixed cornflour and water, lemon juice, sherry, and chicken stock. Bring to the boil, then add the garlic and ginger. Simmer for 4 to 5 minutes.
  7. Serve: Place the breadcrumbed chicken on a plate, spoon over half the sauce, and sprinkle with coriander (cilantro). Serve with the remaining sauce on the side.
James Martin Lemon Chicken
James Martin Lemon Chicken

Recipe Tips

  • Make sure to poach the bite-sized chicken: Poaching the chicken first ensures it’s cooked through and tender before frying. Don’t skip this step!
  • Coat the chicken well: When breading the chicken, make sure it’s fully coated in flour, egg, and breadcrumbs. This will give it a crispy and golden texture after frying.
  • Control frying temperature: Keep the oil at 170°C (340°F) to prevent the chicken from absorbing too much oil and becoming greasy. Use a thermometer if needed.
  • Simmer the sauce properly: Let the sauce simmer for 4-5 minutes to thicken and develop flavor. Don’t rush this step, as it brings everything together.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover Lemon Chicken cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.
  • Freeze: If freezing, let the chicken cool first, then place it in a freezer-safe container. Freeze for up to 1 month. To thaw, place in the fridge overnight before reheating.
  • Reheat: Preheat the air fryer to 180°C (350°F). Place the chicken in the basket in a single layer and cook for 5-7 minutes, checking to make sure it doesn’t dry out.

Nutrition Facts

Serving Size: 1 serving

  • Calories: 145
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 45mg
  • Sodium: 529mg
  • Potassium: 308mg
  • Total Carbohydrate: 5g
  • Dietary Fiber: 0g
  • Sugars: 3g
  • Protein: 19g

Try More James Martin Recipes:

James Martin Lemon Chicken

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesServings:4 servingsCalories:145 kcal Best Season:Suitable throughout the year

Description

This delicious Lemon Chicken recipe by James Martin is quick, crispy, and packed with flavor. Coated in golden breadcrumbs and served with a tangy lemon sauce, it’s a perfect meal for any day. You can easily adjust the recipe with common ingredients to suit your taste or pantry.

Ingredients

  • For the sauce:

Instructions

  1. Prepare the chicken: Take half the chicken and cut it into bite-sized pieces. Slice the remaining chicken breasts through the middle lengthways, leaving two thin slices.
  2. Marinate the bite-sized chicken: In a large bowl, mix the soy sauce, pre-mixed cornflour, and water, and add the bite-sized chicken. Stir thoroughly to coat the chicken.
  3. Poach the chicken: Add the marinated chicken to a pan of water and poach for 3 to 4 minutes before draining.
  4. Prepare the breadcrumb coating: Coat the remaining chicken pieces in flour, then dip them in the beaten egg, followed by the panko breadcrumbs.
  5. Fry the chicken: Heat vegetable oil in a deep fryer to 170°C (340°F) and fry the breadcrumb-coated chicken for 2 minutes. Drain on paper towels.
  6. Make the sauce: In a large non-stick pan, heat over medium heat until hot. Add the soy sauce, honey, pre-mixed cornflour and water, lemon juice, sherry, and chicken stock. Bring to the boil, then add the garlic and ginger. Simmer for 4 to 5 minutes.
  7. Serve: Place the breadcrumbed chicken on a plate, spoon over half the sauce, and sprinkle with coriander (cilantro). Serve with the remaining sauce on the side.

Notes

  • Make sure to poach the bite-sized chicken: Poaching the chicken first ensures it’s cooked through and tender before frying. Don’t skip this step!
  • Coat the chicken well: When breading the chicken, make sure it’s fully coated in flour, egg, and breadcrumbs. This will give it a crispy and golden texture after frying.
  • Control frying temperature: Keep the oil at 170°C (340°F) to prevent the chicken from absorbing too much oil and becoming greasy. Use a thermometer if needed.
  • Simmer the sauce properly: Let the sauce simmer for 4-5 minutes to thicken and develop flavor. Don’t rush this step, as it brings everything together.
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