Chinese Take Away Style Lemon Chicken Recipe

Instant Pot Chinese Lemon Chicken – Low Carb, Keto, …

WEBOct 7, 2018 · Instant Pot Chinese Lemon Chicken – an easy homemade pressure cooker recipe of the classic Asian Takeout-Style Lemon …

1. Combine the sauce ingredients together in a medium bowl. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.
2. In a large zip-top freezer bag, combine the almond meal, pork rinds, salt, and black pepper. Add the chicken and shake well to coat.
3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.
4. Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.

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Chinese Lemon Chicken The Woks of Life

WEBNov 4, 2023 · Chinese lemon chicken is a delicious, refreshing alternative to the usual sweet and sour chicken. Fresh lemons really make this …

Rating: 4.9/5(15)

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Keto Chinese Lemon Chicken Beauty and the Foodie

WEBFeb 8, 2021 · Keto Chinese Lemon Chicken is a sweet, tangy, and tasty low carb version of a Chinese take-out classic dish that even the kids …

1. Cut the chicken thighs into bite-sized pieces and set them aside.
2. Add the coconut flour to a mixing bowl and in small batches add the chicken pieces into the flour and toss to fully coat in the flour.
3. Add avocado oil to a frying pan over medium-high heat. Once the oil is hot add the chicken pieces in small batches and fry until all are fully cooked through. Set aside.
4. Add lemon zest to a saucepan on medium-high heat and stir for a couple of seconds.

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Chinese Lemon Chicken Recipe Life Made Sweeter

WEBJan 12, 2023 · This Chinese lemon chicken recipe is a 30-minute version of a common restaurant dish. It’s light, tangy, and sweet, plus it’s easy …

1. Combine the sauce ingredients together in a medium saucepan. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.
2. In a large zip-top freezer bag, combine the cornstarch, panko crumbs, salt, and black pepper. Add the chicken and shake well to coat.
3. Cook chicken using your preferred method below.
4. While the chicken is cooking, heat saucepan with sauce on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, honey for sweeter and sriracha for spicier, if desired.

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