The taste of crispy flour chicken is certainly no stranger to the tongue. Every now and then, make a different one by combining it with fresh lemon honey sauce. So that the crispy skin is perfect. fry the chicken over low heat until cooked and crunchy slowly.
Basic material
2 pieces of chicken breast, cut in two parts
2 tablespoons of lime juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Key Blue Flour
1 tablespoon water
1 egg white
100 ml Bimoli Cooking Oil, for frying
150 gr Blue Key To Sifted Flour
1/2 teaspoon Indofood Chicken Flavoring Seasoning
1 teaspoon salt
1/2 teaspoon Pepper
1/2 teaspoon Baking Powder
1 tablespoon Palmia Garlic Margarin
175 ml of water
3 tablespoons Lemon Lemon Water
1 teaspoon Sugar
2 tablespoons Honey
1/4 teaspoon Indofood Chicken Flavoring Seasoning
1 tablespoon Maizena Flour
1 tablespoon water
How to make;
Smear the chicken breast with lime juice, salt and pepper powder. Squeeze to sink in. Add the Key Blue Flour and water. Stir and knead again. Let stand for 15 minutes. Set aside.
Add egg whites, stir until evenly wrapped.
Roll into a layer of flour. Squeeze while pinching a little until the flour is attached to the surface of the chicken.
Fried chicken in hot oil, reduce heat, continue to fry on low heat until completely cooked and the skin is crispy. Lift, drain. Set aside.
Lemon Sauce: In a skillet, melt the Versatile Palmia Margarin. Add water, and lemon juice. Add sugar, honey and Indofood Chicken Flavoring Seasoning. Stir well. Add cornstarch solution. Cook until thickened. Lift.
Presentation: Flush the sauce over the fried chicken. Serve immediately.
Flour layer, stir well:
150 gr Key Blue Flour
1/2 teaspoon Indofood Flavoring Seasoning Chicken
1 teaspoon salt
½ teaspoon Pepper
½ teaspoon Baking Powder
Lemon Sauce:
1 tablespoon Palmia Margarine Versatile
175 ml of water
3 tablespoons Lemon Lemon Water
1 teaspoon Sugar
2 tablespoons Honey
1/4 tsp Chicken Indofood Flavoring Seasoning
1 tbsp Maizena Flour, dissolve with 1 tbsp water
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