Skip to main content

Christina’s Lemon Chicken

yield: 1 chicken


When you feel like making a deep fried chicken with crispy skin, try this!


Ingredients:Crispy Chinese Lemon Chicken (with Video) - TipBuzz

1 small frying chicken, cut up in 1 ½ inch pieces using cleaver 


Marinade ingredients:

2 T soy sauce 

2 T oyster sauce

1/2 tsp salt

1 T corn starch 


1-2 eggs, beaten in a small bowl to make an egg wash


Dry mix:

½ cup corn starch

1/3 cup all-purpose flour

1 T rice flour (to make the coating crispier)


Lemon Sauce:

Juice and zest of 1/2 lemon (taste afterward to see if you need more lemon)

1 c water

3 T sugar

1 1/2 T cornstarch to thicken




Directions:

Chop chicken into serving size pieces.  It’s traditional to leave the bone in but you can use boneless chicken breasts or thighs instead of a whole chicken.


Prepare marinade by combining four ingredients in a large bowl.  Put chicken pieces into marinade and combine; let it sit for 30 minutes.


Dip chicken pieces first into the egg wash, and then dredge in the dry mix 


Shallow fry using medium heat in wok or cast iron pan until crisp, remove and drain on paper towels.


Double fry by refrying under high heat. This supposedly keeps it from being oil logged. My dad did this for his chicken wings.


Prepare lemon sauce by putting ingredients into small saucepan.  Heat and stir until sauce is thickened and clear.


Serve with sauce on the side so that everyone can add to their own liking.


Eat with steamed rice and greens.  


Enjoy!
Labels:

Comments

Post a Comment

Popular posts from this blog

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!
Post a Comment
Read more

Curried Chicken

  Curried Chicken                                                                                                                                                                 serves 4 A rustic and...
Post a Comment
Read more

Butter Chicken

  Butter Chicken serves 8 Get Recipe Ingredients: 4 pounds boneless, skinless chicken breast  For the chicken marinade: 1 cup chopped onion 6 garlic cloves 1   1” piece fresh ginger 3 tablespoons lemon juice 1 cup plain yogourt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon sweet paprika 1 teaspoon garam masala 1 teaspoon sea salt For the sauce: 1 cup chopped onion 1  2” piece fresh ginger 4 cloves garlic ¼ cup vegetable oil 1 cup tomato paste 3 -4 cups water ¼ teaspoon cayenne pepper Sea salt to taste 1 cup whipping cream 2 teaspoons garam masala Put the chicken marinade ingredients in a blender or food processor; blend until smooth. Pour over chicken and stir to coat.  Cover and refrigerate overnight. Preheat oven to 400° F.   Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets.  Bake for 20 minutes.  Cool and cut into 1” cubes.  Save all j...
Post a Comment
Read more