I need a Chinesish lemon chicken sauce recipe to put on cooked chicken?!
Answers: I'm craving some. :)
Chinese Lemon Sauce
* 1/4 cup sugar
* 1/3 cup chicken broth
* 1 teaspoon grated lemon peel
* 3 tablespoons lemon juice
* 2 tablespoons light corn syrup
* 2 tablespoons rice vinegar
* 1/4 teaspoon salt
* 1 garlic clove, minced
* 2 teaspoons cornstarch
* 1 teaspoon cold water
Chinese Lemon Sauce: Heat all ingredients except cornstarch and cold water to boiling in 1-quart sauce pan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
For the chicken part:
# 4 large boneless skinless chicken breast halves
# 1 egg white
# 1 teaspoon water
# 1/4 cup all-purpose flour
# 1 teaspoon baking soda
# 1/4 cayenne pepper(1/2 tsp if you like spicier)
# cooking spray
# 1/2 lemon, cut into thin slices
# 1 green onion, chopped(about 1 Tbls)
Directions
Cut each chicken breast half lengthwise. Mix egg white and water in a medium glass or plastic bowl. Add chicken; turn to coat both sides and let stand 10 minutes.
Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in a large resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sacue over chicken. Garnish with lemon slices and green onion.
check out allrecipes.com
Lemon Chicken Sauce
1 1/2 cup water
1/2 cup lemon juice
3 1/2 tablespoons light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons chicken bouillon granules
1/4 teaspoon ginger, or more if desired
For the sauce: Combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils. Pour over chicken. This recipe also works well in a wok.
Chinese Lemon Chicken
"No tricks to this Chinese lemon chicken dish! Simply add lots of sesame seeds just before serving!"
3 skinless, boneless chicken thighs
3 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1 egg, beaten
salt and pepper to taste
1/8 cup corn flour
1/2 cup water
3 tablespoons white sugar
1/2 lemon, juiced
1 (3.4 ounce) package instant lemon pudding mix
water as needed
2 tablespoons toasted sesame seeds
To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.
Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.
To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.
Cut chicken into bite size pieces and pour sauce over all; sprinkle with toasted sesame seeds and serve.