My series on dishes made with breaded chicken continues. I’m posting here photos of my two-year old Sam helping me bread the chicken. This is to illustrate how easy and fast it is to make the best breaded chicken around. These breaded nuggets once fried and patted dry can evolve into another recipe– LEMON CHICKEN. Aww, I love this.
Lee Kum Kee (hep hep, not a sponsor) has a great line of chinese sauces that aid me in the kitchen when I need to yield quick and easy meals for my family. A totally no brainer to use. And the finished product? Ah, fabulous! Like it just leaped through from a Martha Stewart food bible!
Keep in mind that in any dish that you make, you gotta make it pretty in the final stage. It’s your first ‘come on’ to your ‘victims’ este the people who will sample your dish. Be on ‘performance level’ at any given time. Let your creative juices flow! Express yourself through it and Enjoy!
1/4 kilo chicken breast fillet
3 cups japanese breadcrumbs
1 beaten egg
salt and pepper to taste
3 tbsp cooking oil
1 pack Lee Kum Kee lemon chicken sauce
1. Cut chicken to form nuggets. Season with salt and pepper. Dip in egg then coat with crumbs. The secret to a perfect coating is pressing it lightly as you coat and letting it stand for three minutes before frying it.
2. Deep fry until golden brown. Lay on a bed of napkins to blot excess oil.
To have a thicker and crunchier coating, you might want to double coat by dipping in egg twice then breading the chicken twice alternately before frying.
3. In a separate pan, put in 3 tablespoons of cooking oil. Once heated up, mix in a pack of Lee Kum Kee lemon chicken sauce.
4. Throw in the chicken onto the mixture. Lightly mix together to coat the chicken. Serve.
“Now, how easy was that???”