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This low-calorie lemon chicken is easy to make and too tasty to eat as it is baked not fried with lemon sauce make this recipe a lighter than the fried one. The dish tastes tangy and spicy due to use of lemon and hot chilli sauce and the crispy baked cauliflower make the dish like a chicken in your mouth.
A Head Of
Cauliflower(cut into florets) Half Cup – Flour
Half Teaspoon – Sea Salt
Pepper According to Taste
Half Cup – Soy Milk
One Cup – Breadcrumbs
Two – Green Onions(sliced)
Half Cup – Vegetable Stock
Two Cloves – Garlic(minced)
Two Teaspoons – Ginger(grated)
One-Fourth Cup – Fresh Lemon Juice And Sugar
One Tablespoon – Soy Sauce
One Teaspoon – Rice Vinegar
One Teaspoon – Sea salt
Pepper To Taste
Half Teaspoon – Hot Chilli Sauce
Four Teaspoons – Cornstarch Slurry( Dissolved In Two Tablespoons Of Water)
Preheat the oven to 200 degrees and line a baking pan with parchment paper.
Mix the flour with the sea salt and pepper in a small bowl. Put the milk and breadcrumbs in two separate bowls.
Drop a few cauliflower florets into the flour and coat. Then dunk them into the milk, shaking off the excess, and finally into the breadcrumbs to coat.
Place on the baking pan and bake for thirty minuted or until golden and crispy.
Let the cauliflower cool for a minute then drizzle over the lemon sauce and toss gently to coat.
To make the lemon sauce combine rest of the ingredients except for the cornstarch slurry in a small pot and bring to a simmer over medium-high heat.
Add the cornstarch slurry and simmer, stirring constantly, until thickened just a minute or two.
Remove from the heat and allow to cool slightly while the cauliflower finishes baking.
Serve the lemon chicken with rice and sprinkle with sliced green onions and sesame seeds.
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