recipe for lemon sauce chickens that make nagih! Suitable for lunch or treat friends
Hi everyone! In this article I want to share a recipe that is arguably somewhat different from processed chicken in general. Usually we know that fried chicken, grilled chicken, or butter sauce. Well, this time we will make chickens lemon sauce which tastes unique, fresh, and certainly making nagih. If you like food that has a sweet tamarind sensation, it is very obligatory to try this recipe. Moreover, coupled with pickled cabbage and fresh carrots, the more complete it tastes. Suitable for lunch, lunch, or if you want to cook special for family or friends. Let’s just go straight, let’s discuss the ingredients and how to make it! Okay, first prepare the main ingredients first. This is the practical version: Tips: If you have more time, the marinations of the chicken can be from last night so that the spices are so absorbed. But if you are in a hurry, it’s enough to be 10-15 minutes, it’s okay. Well, this is what makes this chicken taste different from usual. The lemon sauce makes it fresh and balanced with the savory chicken. Mix all the above ingredients, continue to prepare: Let your meal more balanced and not tired, we add fresh pickles from cabbage and carrots. Make it really easy. All ingredients are mixed, stir until smooth. Store in the refrigerator to make it fresher when served. Okay, now enter the exciting section: the cook! If you use chicken thighs, cut the small part first. The trick, push the flesh and skin to the bottom of the thigh until the bone looks. Continue to push again using a knife to the base. The goal is to let the meat gather on one side and the shape is beautiful when fried. If you use wings, almost the same way. Cut the wing end, remove the bones slowly, then push the meat to the other end. Later the end result is similar to a mini “drum stick”. After being formed, coat the chicken with a mixture of ginger water, soy sauce, salt, pepper, and egg white. Mix well, keep let stand for about 10-15 minutes so that the spices are absorbed. After beingarized, roll the chicken to sago flour until all surfaces are wrapped evenly. Don’t press it, just roll it out so it’s not hard the end result. Heat enough oil (deep frying better). Enter the chicken one by one, don’t all immediately so that it’s not sticky. Fry until the color of golden and dry outside. Tip: Don’t fry with fire too big huh, later the outside is burnt but the inside is not yet ripe. While waiting for the chicken to finish fried, you can cook the sauce. Mix lemon water, sugar, water, and tomato sauce. Heat it in a small pan. After boiling, pour the cornstarch solution while stirring continuously until the sauce starts to thicken. Finally, add a little salt and sesame oil. Stir briefly, remove, and the sauce is ready to use. What? It’s really easy to make Lemon sauce chicken home -style that tastes like in a restaurant? This recipe is not only delicious, but also practical and can be a mainstay menu if you are bored with ordinary fried chicken. Congratulations on try! If you’ve been able to make it, you can really share the results of your cooking in the comments column or tag me on social media. Who knows later we can exchange recipes too chicken ingredients needed
ingredients for fresh lemon sauce
Bonus: Fresh pickled cabbage and carrots
How to make a crisp lemon sauce outside, soft in
1. Prepare the chicken
2. Balur with flour
3. Fried until crisp
4. Cook lemon sauce
fried chickens can be immediately doused with lemon sauce or served separately, according to taste. Add pickled cabbage and carrots so that there is a fresh and crunchy sensation. Very suitable for accompanying warm rice or becoming an evening snack.
additional tips to make it more stable
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