Kale and Lemon Chicken

Talking about surviving Christmas 2015, I know you are all adazed about all the fuss for Christmas.  Have you thought of your menu already?  Here is a recipe adapted from Rasa Malaysia that would definitely bring more fun into your meal.  As usual, nothing beats a dish that you can prepare in a dash.  In as fast as 20 minutes, you can partake a healthy restaurant-feel chicken dish with your family and friends.  For more flavorful meat, you can marinate in advance before cooking.

Lemon Chicken Recipe



Ingredients:

10 oz (300g) skinless, boneless chicken breast/thigh, cut into small pieces
1/4 cup corn starch plus 1/4 cup all-purpose flour, sifted and combined well
Oil, for deep-frying
1 cup finely chopped kale

Marinade:

1/2 tablespoon soy sauce
1/2 tablespoon white wine, optional
1 tablespoon corn starch
a dash of Spanish paprika
salt and pepper

Sauce:

3 tablespoons lemon juice
2 tsp of lemon rind
1 heaping tablespoon sugar or more to taste
5 tablespoons water
1 teaspoon cornstarch + 1 teaspoon all-purpose flour
Pinch of salt, or to taste


Procedure:

Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.

Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.

Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Remove from heat and mix in the kale. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.

Dish out and serve immediately.

Let me know if you will reserve this for Christmas okay?