Fruity Chicken Chop


2 pieces boned chicken thighs
1 egg, beaten lightly
1/2 cup corn flour


1/2 tsp salt
1/2 tsp pepper
1/2 tsp bicarbonate of soda
1 tsp light soy sauce

Citrus sauce (combined):

1/2 cup orange juice
1 tbsp lemon juice
1/2 tbsp lime juice
2 tbsp sugar
1/2 tsp orange rind
1/2 tsp lemon rind
1/4 tsp salt
1/2 tbsp corn flour
1/4 tsp custard powder
4 tbsp water


Season chicken thighs with marinade and store in plastic container in the refrigerator for several hours or preferably overnight. Dip marinated chicken in beaten egg and coat lightly with corn flour. Deep-fry in hot oil until golden brown and crispy. Arrange the deep-fried chicken pieces on two individual plates.

Put sauce ingredients in a non-stick saucepan and bring to a low simmering boil until sauce turns thick. Remove and pour over the chicken. Serve chicken chops with a garnishing of parboiled broccoli and sweet snow peas.

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