For the chicken:
- 1 kg of boneless chicken leg
- 100 g of flour
- 40 g of cornflour
- 1 yogurt
- 1 tablespoon of sweet paprika
- salt and pepper
- oil for frying
For the lemon sauce:
- The juice of 3 lemons
- The juice of half an orange
- 2 teaspoons of light soy sauce
- 3 teaspoons of honey
- 1 teaspoon of cornflour
Cut the chicken into large pieces and mix them with the salt, the pepper and the yogurt then leave it to marinate for at least 1 hour. The yogurt will tenderize the chicken and it will be softer.
In a freezer bag mix together the flour, the cornstarch, the paprika and a teaspoon of salt. Put inside the pieces of chicken, seal the bag and shake it well to mix all the chicken pieces with the flour.
Heat a bath of oil for frying and fry the chicken in several portions. The chicken should be golden and crispy. Let the oil drain on tissues and set them aside.
In a saucepan over low heat, mix together the honey, the lemon juice, the orange juice and the light soy sauce. Cook it for 10 minutes then mix the cornstarch with a tablespoon of cold water and add it to the lemon sauce then let it simmer for 5 more minutes.
Off the heat, put all the pieces of chicken into the lemon sauce and mix them gently to enrobe chicken with the sauce then decorate your plate with some slices of lemon and serve your Lemon Chicken immediately with a bowl of white rice.