I am looking for a asian lemon chicken reciepe?!
I am looking for a asian lemon chicken reciepe?
I ate chinese chicken that was super lemony. not fried at all. i have been trying to find out how to make it. please help.
Answers:
Chinese Lemon Chicken [6 servings]
3 pounds skinless, boneless chicken breast meat
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups vegetable oil
1/3 cup white sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon, sliced
2 tablespoons vegetable oil
In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.
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Asian Lemon Chicken [2 servings]
12 ounces chicken breast tenders, cut in thirds
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat free chicken broth
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 teaspoons Splenda sugar substitute
1 teaspoon cornstarch
2 teaspoons vegetable oil
1/4 cup red bell peppers, sliced into 2-inch strips
1/4 cup green bell peppers, sliced into 2-inch strips
Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoons cornstarch together in a medium sized mixing bowl.
Heat oil in a medium size frying pan. Add chicken and cook over med. high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
Serve with rice or Asian noodles.
Type .... asian lemon chicken recipe .... on your search bar.
There are lots of recipes on site.
1/2 c. & 2 tbsp. cornstarch
3/4 c. water, divided
2 egg yolks
4 skinless, boneless chicken breast halves (2-2 1/2 lb.)
2 c. corn oil
3 tbsp. brown sugar
1 tbsp. minced, fresh ginger
1 c. chicken broth
1/3 c. fresh lemon juice
1/2 c. scallions (cut diagonally, 1" slices)
In medium size bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.
In large deep skillet, heat 2 cups oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.
In medium saucepan, place 2 tablespoons cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute. Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with onions. Serve.
all the answers look delish-BUT-THERE'S NO LEMON-GRASS INCLUDED IN ANY OF -EM !,?