Chicken with Creamy Lemon Sauce

Name: Chicken with Creamy Lemon Sauce
Cuisine: American
Ingredients: 2 tablespoons mayonnaise; 3 tablespoons sweetened condensed milk; 1-2 tablespoons lemon juice; 1/4 teaspoon salt; 3-4 large kale leaves; 3 1/2 ounces (about 100 grams) breadcrumbs; 7 ounces (about 200 grams) chicken breast (skinless); 1 egg; 3 1/2 ounces (about 100 grams) tempura flour; palm oil

Warakitchen @kanomwara

Chainat

When I eat at the restaurant, they use less sauce. Making it myself, I can add as much as I want, haha!

Warakitchen @kanomwara

Chainat

When I eat at the restaurant, they use less sauce. Making it myself, I can add as much as I want, haha!

Saved

Ingredients

2 tablespoonsmayonnaise
3 tablespoonssweetened condensed milk
1-2 tablespoonslemon juice
1/4 teaspoonsalt
3-4large kale leaves
3 1/2 ounces(about 100 grams) breadcrumbs
7 ounces(about 200 grams) chicken breast (skinless)
1egg
3 1/2 ounces(about 100 grams) tempura flour
palm oil

Saved

Steps

1

Separate the egg yolk into a mixing bowl. Add salt and mayonnaise, and beat together. Add sweetened condensed milk and lemon juice, and beat until combined. Microwave for 15 seconds and set aside.
2

Roll the kale leaves and slice into long strips.
3

Heat the oil until hot. Fry the kale until crispy, then set aside to drain the oil.
4

Rub salt all over the chicken breast. Coat the chicken in tempura flour, dip in egg, and then coat with breadcrumbs.
5

Heat the oil until hot. Fry the chicken until golden and crispy on both sides, then set aside to drain the oil.
6

Cut the chicken into bite-sized pieces. Place on the crispy kale and drizzle with the creamy lemon sauce. Ready to serve!