CRISPY CHICKEN WITH LEMON SAUCE
Crispy lemon chicken is a favorite of Chinese restaurant goers. This one is from the Mandarin restaurant in Beverly Hills CA.
Provided by aronsinvest
Categories Chicken
Time 2h40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken in simmering chicken stock to almost cover until nearly tender about 20 minutes.
- Remove and suspend over a bowl to dry at room temperature about 2 hours until chicken is thoroughly cooled.
- Heat oil to 350 degrees in a wok to fry chicken.
- Fry chicken for approximately 20 minutes turning until golden on oil sides.
- Combine squeezed lemon juice from 3 lemons with sugar and 1/2 cup boiling water in a saucepan. Bring this to a boil and simmer for 2 to 3 minutes until sugar is dissolved. Add 2 teaspoons oil and soy sauce to sugar mixture. Remove from heat and set aside. Place chicken on a serving platter and garnish with triangles of lemon peel. Bring reserved sauce to a boil again. Mix cornstarch with a small amount of cold water to make a paste and stir into lemon sauce. Cook stirring until thickened slightly and spoon over chicken pieces.
Nutrition Facts : Calories 1131.9, Fat 91.1, SaturatedFat 17.5, Cholesterol 181.1, Sodium 423.2, Carbohydrate 37.6, Fiber 3.9, Sugar 25.1, Protein 46.4
CRISPY HONEY CHILLI CHICKEN
Sweet and sticky honey, chilli and ginger chicken for special occasions or a quick supper. Try it once and you'll be guaranteed to add this to your favorites.
Provided by mistachesta
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
- Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
- Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
- Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
- Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
- Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
- Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
- Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
- Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!
CRISPY LEMON CHICKEN
This is a great American type of fast food the more you taste it the more you want also by using the same recipe but substituting Orange for Lemon you have a sweeter version enjoy and let me know what you think
Provided by foxhay
Time 40m
Yield Serves 3
Number Of Ingredients 18
Steps:
- Cut your chicken into 2 inch pieces and put them into a large bowl.
- Add in the egg, salt, pepper and oil. Mix it well and set aside.
- In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
- And mix it well set aside.
- Add the chicken into the flour mix and coat each piece generously.
- Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
- When the temperature is 375 degrees,
- Carefully put some chicken pieces in small batches and fry for 4 minutes
- Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
- Finish frying the chicken until they're all done.
- Set aside keep warm and put together your glaze in the next step.
- Method Glaze:
- Let your oil cool slightly in the wok
- Remove all but 2 tablespoons of oil and put it over medium heat.
- Saute the minced garlic for a minute, being careful not to burn it
- Add the rest of the ingredients in and bring the mixture to a boil.
- Add 1/2 tablespoon corn flour mixed with a little cold water
- Make sure to stir this for 3 minutes
- Reduce the heat and simmer it until a saucy thick glaze is created.
- Pour the glaze over the chicken and serve!
- Scatter the Spring onion and lemon segments
CRISPY LEMON-FRIED CHICKEN
"THIS IS my husband's favorite chicken dish. He loves it done very crispy and well browned. The steps of soaking the chicken pieces in salted lemony water and re-crisping are the secrets to this recipe."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken. Cover and refrigerate overnight. , Drain thoroughly. In a resealable plastic bag, combine the flour, paprika, pepper and remaining salt. Add chicken pieces; seal bag and toss to coat. , In a large skillet, heat 1/2 in. of oil to 375°. Add chicken; brown on all sides, about 20 minutes. Reduce heat. Carefully add water; cover and cook for 20 minutes or until juices run clear. Uncover; cook 10 minutes longer or until chicken is crisp.
Nutrition Facts : Calories 550 calories, Fat 39g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1123mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein.
PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)
This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!
Provided by SarahBeth
Categories One Dish Meal
Time 2h20m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 21
Steps:
- To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
- Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
- To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
- Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.
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