Recipe Description
This recipe is courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- Breaded Chicken:
- 500g boneless chicken thigh
- 2g salt and pepper
- 250g all-purpose flour
- 2 whole egg, beaten
- 250g bread crumbs
- 50g cooking oil
- 50g Anchor Unsalted Butter
- Lemon Butter Honey Sauce:
- 1 lemon zest
- 60g lemon juice
- 50g honey
- 120g water
- 30g sugar
- 10g custard powder
- 50g Anchor Unsalted Butter
- Garnish:
- 2 tbsp sesame seed, toasted
- 30g coriander leaf
- 1/2 red chilli, julienne
Instructions
- To prepare the breaded chicken, clean and pat dry chicken thigh, lightly season with salt and pepper.
- Dredge it with flour, then egg and lastly bread crumbs. On a chopping board, flatten breaded chicken by pressing it evenly. Cling wrap and leave it in ambient for 30mins before pan frying.
- Heat cooking oil and butter in a large frying pan, cook breaded chicken over medium heat for 3-4mins each side until coating is golden brown and chicken is cooked through. Rest cooked chicken on tray with paper towel.
- To make the lemon butter honey sauce, put everything in a sauce pot mix well then slowly bring to boil. Stirring it all the time until it starts to boil, thicken and become translucent.
- To serve, cut and arrange breaded on plate, pour sauce over, garnish and serve, enjoy!
