Honey Lemon Ginger Chicken Recipes

Steps:

• Heat the oil in a heavy medium sauce pan over medium heat.
• In a medium bowl, mix together flour, salt, garlic powder and pepper. Add chicken to flour mixture, toss to coat.
• Beat the egg whites in separate medium bowl. Put the panko bread crumbs in a galon ziploc plastic bag.
• Take chicken coated flour to beaten egg white and then place in a ziploc bag. Seal the bag and shake it until all small bite size chicken coated with bread crumbs.
• Separate chicken into 2 batches, deep fry first batch to golden brown and place the chicken in paper towel to drain from the oil. Repeat for second batch. Set breaded chicken aside.
• Peel the lemon skin with a peeler (not grated), set aside. Squeeze lemon and add into other sauce ingredients (except for corn starch, water, garlic and peanut oil) in a medium bowl.
• Heat peanut oil in a medium non-stick skillet over medium heat. Add lemon skin, cook until fragrant and add garlic. Cook for another 15 seconds (do not burn the garlic)
• Add sauce mixture into skillet, stir until bubble. Mix corn starch and water in a small bowl, pour into skillet, stir until the sauce become thick. Add breaded chicken and toss to coat. Turn the heat off.
• Serve on top of warm jasmine rice or rice noodle and garnish with chopped green onions and sesame seeds.

Steps:

• Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
• Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.