Our Lady of Fatima University

CHIM – College of Hospitality Institutional Management

NAME OF THE ITEM Chinese Lemon Chicken DATE September 9, 2022

CODE Lemonchickenrecipe01 TESTED
RECIPE NUMBER 1 REVISED 1
YIELD 6 REVISED 2

CODE INGREDIENTS SPECIFICATION UNITS QUANTITY COST

1 Chicken breast Boneless lbs 1½ 130
2 Egg large 2 20
3 Cornstarch Very fined cup ½ 10
powder
4 Flour All-purpose cup ½ 10
5 Salt iodized tsp 1/4 5
6 Pepper Black tsp 1/4 5
7 Lemon Juice cup 1/3 30
8 Sugar White cup 1/3 10
9 Oil Vegetable cup 2 60
10 Water Tap cup ½
11 Sesame seed tsp 2 10
12 Green onions Slice tbsp 2 25
13 Lemon zest Grated tsp 1 30

T= 345
T + Buffer Buffer =
= 448.5 (30%)
103.5
(T+Buffer) 345 + 103
÷ no. of = 448.5
yield = 448.5 ÷ 6
cost per = 74.75
pieces
Suggested
Retail
price
74.75

TOTAL PROJECTED COST: 345

Mis en Place
1. clean the station where you in.
2. after cleaning sanitize it.
3. wash the tools and material you are going to use
4. sanitize all the tools and materials after washing.
5. Prepare all the ingredients you are going to use, make it organize in the station.
Prepare all the ingredients in right measurement that are listed in your recipe.
6. once you’re all set, you are ready to start cooking.

Ingredients:
• 1 ½ lbs boneless chicken breast cut into 1 inch pieces
• 2 large egg lightly beaten
• salt and pepper to taste
• ½ cup all purpose flour
• ½ cup cornstarch
• 2 cup vegetable oil
• 1/3 cup lemon juice
• 1/3 cup white sugar
• ½ cup water
• 2 teaspoons sesame seed
• 2 tablespoons sliced green onions
• 1 teaspoon grated lemon zest

Tools and Equipment’s Used:

1. Measuring Cup
2. Measuring spoon
3. Grater
4. Small bowl
6. Mixing bowl
7. Knife
8. Chopping board
9. Frying Pan
10. Tong
11. Spatula

Method

1. Place the eggs, salt and pepper in a bowl. Stir to combine.

2. Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate. Stir to
combine.
3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process
with all of the chicken.
4. Heat 3 inches of oil in a deep pan to 350 degrees F.
5. Add 7-8 pieces of chicken to the pan. Cook for 5 minutes or until crispy and golden
brown. Repeat the process with the remaining chicken.
6. Drain the chicken on paper towels.
7. While the chicken is cooking, make the sauce. Place the lemon juice, sugar and water in
a small saucepan and bring to a simmer.
8. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the cornstarch
mixture into the lemon juice mixture.  
9. Bring the sauce to a boil. Cook, stirring constantly, for 1-2 minutes or until sauce has
thickened.
10. Toss the lemon sauce with the chicken. Stir in the lemon zest. Sprinkle with sesame
seeds and green onions, then serve immediately .

PICTURES AND NOTES

Submitted by Group 11
PINEDA, ANGELO
ALONDE, JOHN PATRICK
SALADO, PEEJAY
BAUTISTA, JAYMORE
MANULID, RYAN KYLE