Pomelo Chicken
Prep Time
Cooking Mode
1 pomelo
2 eggs
3 tbsp all purpose flour
⅓ cup + 1 rounded tbsp cornstarch, divided
18 oz 3 boneless skinless chicken breast
½ tsp salt, divided
¼ tsp pepper
1 cup canola oil, for pan frying
2 tbsp unsalted butter
¼ cup sugar
1 cup low sodium chicken broth
2 tbsp rice wine vinegar
¼ cup finely sliced green onion, about 2 onions
1 pomelo
2 eggs
3 tbsp all purpose flour
⅓ cup + 1 rounded tbsp cornstarch, divided
18 oz 3 boneless skinless chicken breast
½ tsp salt, divided
¼ tsp pepper
1 cup canola oil, for pan frying
2 tbsp unsalted butter
¼ cup sugar
1 cup low sodium chicken broth
2 tbsp rice wine vinegar
¼ cup finely sliced green onion, about 2 onions
Directions
1Cut the pomelo in half. Working over a fine mesh strainer set in a bowl to catch the juices, use your fingers, to pull and squeeze the pomelo fruit pulp into the mesh strainer, extracting all the pulp and juice from the pomelo while leaving all pith attached to the pomelo skin. Repeat for the second half. Remove any seeds from the pomelo fruit pulp, set aside.
2Whisk the eggs in a shallow bowl, set aside. In a second dish combine 1/3 cup (80 mL) cornstarch and the flour, mix well to blend, set aside. Butterfly the chicken breasts, creating two thinner pieces, and gently flatten them to ½" (1 cm) thickness with the palm of your hand/tenderizer. Season the chicken well on both sides with ¼ tsp (1 mL) each of salt and pepper. Dredge the chicken first in the egg wash and then in the cornstarch/flour mixture, coating the chicken completely.
3Heat the canola oil in a large skillet over medium heat. Working in batches, gently lay the dredged chicken breasts into the hot oil. Panfry for 2-3 minutes per side, until golden brown, crispy and cooked to 165°F (74°C). Transfer cooked chicken breasts to a clean plate lined with paper towel and repeat for remaining chicken.
4Meanwhile, melt the butter in a saucepan over medium heat. Stir in the sugar to melt, then add the chicken broth, pomelo juice, rice wine vinegar and remaining ¼ tsp (1 mL) salt, bring to a simmer. Dissolve the cornstarch using a splash of water and whisk into the pomelo juice mixture. Return to a simmer cooking until thickened, approx. 2 mins. Set aside.
5Transfer the cooked golden crispy chicken breasts to plates/platter. Dress with the pomelo sauce then garnish with the shredded pomelo flesh and finely sliced green onions. Serve and enjoy.
Disclaimer
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Personal Note
Personal Note
