Lemon chicken is a tangy dish that can be served as a starter like chilly chicken. The only flavours in this are of lemon and green chillies. If you have never tried this before, I recommend that you do it soon. The first time I had this was at a restaurant(hmm..I forgot the name) in Bangalore. It was an indo-chinese style dish and that was the first time I tasted a tangy version of chicken. I couldn't get the exact recipe from any cooking blog: most of them were the chinese version, but I was looking for an indo-chinese one. I have adapted this recipe from the many recipes I have gone through and modified it to suit the indian taste buds :-)
Boneless chicken - 500 gms
Plain Flour - 2 tbsp
Corn flour - 2 tbsp
Green chilly sauce - 1 tsp
Lemon juice - 1 tbsp
Onion - 1,diced
Soy sauce - 1 tbsp
Green chilly sauce - 1 to 2 tsp (adjust as per spice level)
Lemon juice - 2 to 3 tbsp (adjust to suit your taste)
Spring onions chopped - for garnishing (I didn't have it then, so used coriander leaves)
1. Clean and cut the chicken into strips or bite size pieces. Mix the marination ingredients with the chicken and keep for half an hour.
2. Heat oil in a pan and fry the marinated chicken till it is cooked and gets a golden colour. Drain and keep aside.
3. Heat oil in a wok or iron skillet and saute onions till soft. Add the soy, green chilly sauce, lemon juice and salt and mix well.
4. Add the fried chicken and combine well. Keep stir frying on high flame, till chicken gets dry.
5. Garnish with spring onions.
Note: Serve hot. It may become a little soggy when it gets cold.