Happy Chicken Garlic Lemon Chinese Style No Breadding Recipes

CHINESE TAKEOUT LEMON CHICKEN

Steps:

• Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
• Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
• Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
• Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
• Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
• Pour the desired amount of sauce over each chicken breast and serve.

HAPPY CHICKEN GARLIC LEMON CHINESE STYLE (NO BREADDING)

Steps:

• Use two medium sized bowls.
• In bowl "A" Combine 1 cup of Chicken Broth with 1 Teaspoons of garlic powder, 1/8 cup soy sauce 2 tablespoons of brown sugar and 1/2 teaspoon lemon juice - set aside.
• In bowl "B" Combine 1 cup of Chicken Broth with 1 Teaspoons of garlic powder.
• Cut the chicken into small chucks - I personally do 1/4 inch squares.
• Place Chicken into Bowl "B".
• Heat up 2 tablespoons of your choice of oil in a large skillet or frying pan.
• Once oil is heated - drop the chicken in and pour the remaining liquid in the sick. Bowl "B" Should now be empty.
• Cook for several minutes stirring frequently.
• After about 5 minutes add the butter and the remaining 1/2 teaspoon of lemon juice.
• Continue Stirring on a high heat creating a nice brown layer over the next 3-6 minutes depending on your pan (always use your judgement on the cook time)
• On high heat add the ingredients from Bowl "A" and step back for a moment.
• After the steam settles stir until liquid evaporates on a medium heat leaving you with a golden brown color on your chicken.
• Add your favorite rice or pasta and enjoy!

LEMON CHICKEN (CHINESE STYLE)

Steps:

• Cut chicken in half and pound to 1/2 inch thickness.
• Rub chicken with garlic, ginger, salt, and pepper.
• Coat chicken with flour, dip in beaten egg and press on panko.
• Deep fry at 350 degrees F, turning once or twice until golden brown on both sides.
• Combine sauce ingredients and bring to a boil.
• To serve, cut chicken into bite size pieces and pour sauce over.

LEMON CHICKEN, CHINESE STYLE

Steps:

• Dip chicken pieces into 2 beaten eggs.
• Mix cornstarch, salt and pepper and dip the chicken in the cornstarch mixture.
• Fry in small amount of oil in frying pan.
• Put into a casserole dish.
• Make sauce: Saute the lemon and onion in the oil until onion is soft.
• Add the sugar, vinegar, and pineapple juice.
• In a separate bowl, mix the corn starch, water, and soy sauce, then add to the sauce.
• Cook until clear and thick.
• Pour on chicken in the casserole dish.
• Cover and cook at 300 for 30 minutes or until done.