Lim 'n Lime Recipe
Crispy Tender White Meat Hand Battered Drizzled w/ Zingy Citrus Glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken
For the Citrus Glaze
Method
Preparing the Chicken
- 1
Cut the Chicken
Trim any excess fat from the chicken breast and cut it into bite-sized pieces.
- 2
Prepare the Battering Mixture
In a bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
- 3
- 4
Batter the Chicken
Dip each piece of chicken into the wet mixture, then coat thoroughly in the flour mixture.
- 5
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the battered chicken pieces to the hot oil and fry until golden brown and fully cooked, about 5-7 minutes. Remove and drain on paper towels.
Making the Citrus Glaze
- 7
- 8
Prepare the Glaze
In a small bowl, mix the cornstarch and water to form a slurry. Add this to the saucepan with the citrus mixture.
- 9
Cook the Glaze
Bring the mixture to a boil over medium heat, stirring constantly until it thickens, about 2-3 minutes.
- 10
Drizzle the Glaze
Remove the glaze from heat and drizzle it over the fried chicken pieces just before serving.
