Chinese Buffet Lemon Chicken Recipe

Chinese Lemon Chicken The Woks of Life

WEBNov 4, 2023 · For the crispy coating option, heat 1½ to 2 cups of oil in your wok for shallow frying, until it reaches 325°F/160°C. Combine the …

Rating: 4.9/5(15)

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Healthy Chinese Lemon Chicken — Damn, Spicy!

WEBOct 13, 2020 · This Easy Healthy Chinese Lemon Chicken Recipe comes together in just 20 minutes and is healthier than takeout but just as …

1. Add the chicken and tapioca starch to a large shallow bowl and toss together until the chicken is evenly coated.
2. Heat the coconut oil in a medium skillet over medium heat. Once the oil is hot, add the chicken and sprinkle it with salt to season. Cook the chicken until fully cooked through, and crispy and golden brown on the outside. Turn off the heat and transfer the cooked chicken to a separate dish and set aside. Using a paper towel, wipe the skillet to get rid off any excess oil.
3. Add the peanut oil to the skillet, turn on the heat and allow the oil to heat over medium heat. Once the oil is hot, add in the minced garlic and grated ginger. Saute until soft and fragrant (1-2 minutes) stirring constantly. If the garlic is browning, lower the heat to keep it from burning.
4. In a small bowl, add in the chicken stock, soy sauce, lemon juice, brown sugar, and cornstarch. Mix until the cornstarch has dissolved completely, then transfer the sauce to the skillet. Adjust the heat to medium and cook the sauce until it starts to thicken while stirring constantly, it will turn into a sticky glaze.

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BEST EVER Crispy Chinese Lemon Chicken (BAKED OR …

WEBOct 4, 2020 · This breaded lemon chicken is so easy to make! Here are the basic steps: Make batter. Whisk together the egg, egg yolk, flour, …

1. Whisk together all of the batter ingredients in a large bowl. Add chicken, stir until evenly coated. Let sit at room temperature 20-60 minutes.
2. Meanwhile, whisk together all of the Lemon Sauce Ingredients in a small saucepan. Set aside.
3. Add all of the panko to a shallow dish or bowl. Working with a few pieces of chicken at a time, use one hand to remove chicken from batter and pat with paper towels to remove excess batter. Add chicken to panko. With your other hand, toss chicken in panko until evenly coated, pressing panko firmly into chicken. Add more breadcrumbs if needed. Remove to a parchment paper lined tray or baking sheet. Repeat until all chicken is coated.
4. Add enough vegetable oil to a large fry pan to cover 1/4-1/2 inch up the sides. Heat over medium heat. Once hot, test one piece of chicken, adjust temperature as needed. Working in batches (don’t crowd pan or the chicken won't get crispy), add chicken to pan and pan fry until golden and cooked through, about 2-3 minutes per side. Remove to paper towel lined plates/baking sheet. Repeat.

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