LEMON CHICKEN
Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour! Your new favourite chicken recipe is here! With a kick of garlic and a touch of herbs, simple to make with minimal ingredients and maximum flavour!
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
- Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
- Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
- Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
- Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.
Nutrition Facts : Calories 510 kcal, Carbohydrate 4 g, Protein 36 g, Fat 38 g, SaturatedFat 10 g, Cholesterol 212 mg, Sodium 772 mg, ServingSize 1 serving
LEMON CHICKEN RECIPE
Lemon chicken recipe - Crispy fried chicken with zesty and citrusy lemon sauce. Healthy, delicious, quick, and easy recipe to make at home.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
- Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
- Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
- Dish out, top with the white sesame, and serve immediately.
Nutrition Facts : Calories 280 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 439 milligrams sodium, Sugar 7 grams sugar
CRISPY LEMON CHICKEN (柠檬鸡)
As one of the popular take-out dishes, crispy lemon chicken is also breaded, then fried and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
Provided by Souped Up Recipes
Number Of Ingredients 18
Steps:
- Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
- Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
- While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
- Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
- The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
- Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
- Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
- Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
- Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
- Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
- Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
- Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
- Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
CRISPY LEMON-FRIED CHICKEN
"THIS IS my husband's favorite chicken dish. He loves it done very crispy and well browned. The steps of soaking the chicken pieces in salted lemony water and re-crisping are the secrets to this recipe."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken. Cover and refrigerate overnight. , Drain thoroughly. In a resealable plastic bag, combine the flour, paprika, pepper and remaining salt. Add chicken pieces; seal bag and toss to coat. , In a large skillet, heat 1/2 in. of oil to 375°. Add chicken; brown on all sides, about 20 minutes. Reduce heat. Carefully add water; cover and cook for 20 minutes or until juices run clear. Uncover; cook 10 minutes longer or until chicken is crisp.
Nutrition Facts : Calories 550 calories, Fat 39g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1123mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein.
More about "crispy lemon chicken 柠檬鸡 recipes"
CRISPY LEMON CHICKEN
From asianfoodnetwork.com
Servings 3-4Total Time 1 hr
- Prepare the Chicken. Clean the chicken pieces and set aside. Do not cut the chicken up yet. In a deep bowl, add the ingredients for marinade, the corn flour, custard powder, egg, salt, black pepper, and white vinegar. Whisk well to combine. Place the chicken pieces into the bowl and rub the marinade over the chicken. Set aside.
- Frying the chicken. In a pot, heat up the vegetable oil for frying on high heat. The oil should be enough to cover the chicken while frying. In a separate bowl, create the coating for the chicken by combing the corn flour and plain flour. Dip the marinated chicken into the flour. Dust off the excess flour. Once the oil is hot, place the chicken pieces into the pot, making sure the oil covers the chicken. After XX minutes, turn the heat down to medium, to prevent the chicken’s skin from browning too fast. Fry the chicken until both sides are cooked. Once cooked, remove the chicken and place it on a paper towel to drain excess oil. | Use a deep pot to fry the chicken for better result. When frying, the oil has to cover the chicken fully.
- Prepare the lemon sauce. In another pan, add the ingredients for the lemon sauce: lemon slices, lemon juice, honey, sugar, white vinegar, corn flour, custard powder, water and salt. Heat up the pan and stir the ingredients. Once the sauce has thickened to your preferred consistency, turn off the heat While hot, pour the lemon sauce over the chicken Garnish with toasted white sesame seeds, chopped spring onions and lemon slices. | Adjust the amount of sugar and honey for the sauce according to your preference.
LEMON CHICKEN 柠檬鸡 - EAT WHAT TONIGHT
From eatwhattonight.com
5/5 (1)Category MainCuisine ChineseTotal Time 1 hr
EASY CRISPY LEMON CHICKEN - DAVITA
From davita.com
BEST EVER CRISPY CHINESE LEMON CHICKEN (BAKED OR …
From carlsbadcravings.com
CRISPY LEMON CHICKEN | METRO
From metro.ca
CRISPY LEMON CHICKEN - MANITOBA CHICKEN
From manitobachicken.ca
CRISPY CHINESE LEMON CHICKEN (WITH VIDEO) - TIPBUZZ
From tipbuzz.com
CRISPY LEMONGRASS CHICKEN | WILL MEYRICK
From willmeyrick.com
LEMON CHICKEN 柠檬鸡丁 - YOUTUBE
From youtube.com
CHINESE FRIED LEMON CHICKEN : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LEMON CHICKEN 柠檬鸡 | MR. HONG KITCHEN - YOUTUBE
CHINESE LEMON CHICKEN - JO COOKS
From jocooks.com
BETTER THAN TAKEOUT - LEMON CHICKEN RECIPE - VIVA RECIPES
From vivarecipes.com
CHINESE LEMON CHICKEN 柠檬鸡 – YUN'S FAMILY TABLE
From yunsfamilytable.com
CRISPY CHINESE LEMON CHICKEN (BETTER THAN TAKEAWAY!)
From justsoyum.com
CRISPY LEMON CHICKEN (CHINESE STYLE) 柠檬鸡 - YOUTUBE
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love