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
THAI LEMON CHICKEN
Steps:
- Heat the oil in a large frying pan. Toss the chicken in 2 tbs cornflour and fry for 4-5 minutes until golden. Add the vegetables and fry for a further 1 minute.
- Blend the remaining cornflour with the stock, honey, lemon zest and juice, sugar and Thai 7 Spice Seasoning. Add to the pan and bring to the boil, stirring.
- Garnish with Coriander Leaf and serve with noodles or rice.
THAI LEMONGRASS ROAST CHICKEN
This is really flavorful and juicy roast chicken. Even my husband, who is growing tired of chicken, picks the bird clean when I make this one. From Fine Cooking, #22. Marinating time included in the prep time.
Provided by jenpalombi
Categories Whole Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
- Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
- About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.
DOUBLE LEMON CHICKEN
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Provided by Yotam Ottolenghi
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
- Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
- Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
- Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
More about "thai lemon chicken recipes"
LEMONGRASS CHICKEN EASY THAI RECIPE - THE SPRUCE EATS
2013-03-22 Sprinkle lightly with salt and pepper. Cover and leave in the refrigerator to marinate at least 1/2 hour or up to 6 hours. Preheat oven to 350 …
From thespruceeats.com
4.4/5 (14)Total Time 1 hr 15 minsCategory DinnerCalories 530 per serving
From thespruceeats.com
4.4/5 (14)Total Time 1 hr 15 minsCategory DinnerCalories 530 per serving
AUTHENTIC THAI BASIL CHICKEN RECIPE (ผัดกระเพราไก่)
First, fry the egg. Heat about 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat. When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto …
From eatingthaifood.com
From eatingthaifood.com
GRILLED MARINATED THAI CHICKEN (GAI YANG) | RECIPETIN EATS
2015-06-03 Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove. Cook the chicken until golden brown - around 3 minutes each side. Rest for a few minutes before serving …
From recipetineats.com
From recipetineats.com
LEMON CHICKEN RECIPES | ALLRECIPES
Slow Cooker Lemon Garlic Chicken. 1613. Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with …
From allrecipes.com
From allrecipes.com
LEMON CHICKEN RECIPE | MYRECIPES
Step 1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly …
From myrecipes.com
From myrecipes.com
SPICY THAI BASIL CHICKEN RECIPE - LEMON BLOSSOMS
2020-02-12 Mix the sauce ingredients and set aside. Heat the oil into a wok or large skillet and stir fry the garlic and chiles for about a minute. Don’t brown the garlic. Add the ground chicken and stir fry for 3 – 4 minutes, breaking up the …
From lemonblossoms.com
From lemonblossoms.com
THAI CHICKEN RECIPE WITH LEMON GRASS AND COCONUT …
Saute onion, ginger and lemon grass in a skillet using 2 tablespoons of oil for 5 minutes. Add eggplant and remaining oil. Saute until the eggplant is soft, approximately 15 minutes. Add the coconut milk, water, thai curry paste to …
From cookingnook.com
From cookingnook.com
EASY THAI CHICKEN - DAMN DELICIOUS
2015-06-18 Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until …
From damndelicious.net
From damndelicious.net
THAI BASIL CHICKEN | RECIPETIN EATS
2019-09-28 Add the white part of the green onions and chicken and fry until cooked, around 2 minutes. Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce. Toss through green part of green …
From recipetineats.com
From recipetineats.com
THAI LEMON CHICKEN WITH CASHEWS RECIPE | SCHWARTZ
1 STEP 1: Cook the rice following the packet instructions. 2 STEP 2: Heat the oils together in a wok and stir fry the chicken for 3 minutes. Add the Garlic and Perfect Shake Thai 7 Spice, nuts, lemon juice, honey and soy sauce. Stir fry …
From schwartz.co.uk
From schwartz.co.uk
GARLIC LOVERS THAI BASIL CHICKEN RECIPE | LITTLE SPICE JAR
2020-05-17 Make the sauce: Add the fish, oyster, soy, and golden mountain sauce together with a hint of sugar, black pepper, and a few tablespoons of water. Cook it: saute the garlic and peppers in a little oil with the shallots. Add the …
From littlespicejar.com
From littlespicejar.com
INSTANT POT THAI LEMONGRASS CHICKEN. - HALF BAKED …
2018-04-18 1. In a blender, combine the coconut milk, onion, garlic, ginger, lemongrass, curry paste, fish sauce, and a pinch of both salt and pepper. Blend until smooth. 2. In the bowl of your instant pot, combine the chicken, coconut …
From halfbakedharvest.com
From halfbakedharvest.com
THAI CHICKEN CURRY - WELL PLATED BY ERIN
2022-06-21 The Directions. Season the chicken and sear on both sides until golden. Transfer to a plate. Sauté the vegetables and aromatics, then stir in the curry paste and let it bloom. Pour in the coconut milk. Return the chicken to …
From wellplated.com
From wellplated.com
THAI CHICKEN NOODLE SOUP WITH LEMONGRASS RECIPE - THE SPRUCE …
2022-02-08 Drain and rinse through with cold water to keep from sticking. Set aside. Bring stock to a boil in a large soup pot. Add the prepared lemongrass, makrut lime leaves or bay leaves, and the chicken. Boil over medium-high heat 3 to 4 minutes. Reduce to medium heat and add the garlic, ginger, chile, carrot, and celery.
From thespruceeats.com
From thespruceeats.com
CHICKEN LARB RECIPE | LEMON BLOSSOMS
2022-08-12 First, in a small bowl mix the sauce ingredients, lime juice, fish sauce, and sugar. Set aside. In a little bit of oil, in a wok or large skillet, stir-fry the chiles, shallots, and garlic. Add the ground meat and stir-fry until cooked through. Stir in the onions and scallions and cook for about 1-2 minutes.
From lemonblossoms.com
From lemonblossoms.com
QUICK THAI FRIED CHICKEN WITH LEMONGRASS - RECIPE | SCMP COOKING
In a clean, dry bowl, whisk the flour, cornstarch, baking powder and sea salt until thoroughly combined. Add about 200ml of cool water to create a batter that …
From scmp.com
From scmp.com
THAI GINGER & LEMON GRASS CHICKEN STIR-FRY - RECIPE30
Thai Ginger & Lemon Grass Chicken Stir-fry A quick and easy shortcut recipe. Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals in the flavours and the textures. In most cases, there’s no point in using a wok as most domestic stoves don’t have a burner large enough to engulf the entire wok, so any descent frying pan will work …
From recipe30.com
From recipe30.com
THAI BASIL CHICKEN STIR FRY - THE LEMON BOWL®
Instructions. Heat oil in a large wok or deep skillet over high heat. Add ginger, garlic and chili paste and heat until fragrant, about 30 seconds. Sprinkle chicken with salt and pepper to taste then add to the pan. Stir-fry until chicken is golden brown, about 7-9 minutes stirring frequently. Remove from pan; set aside.
From thelemonbowl.com
From thelemonbowl.com
THAI FOOD MADE EASY | LEMONGRASS CHICKEN
Method. -Put the chicken thighs, lemon grass puree, salt, ground pepper, coconut sugar,dark soy sauce, garlic into the mixing bowl and leave to marinate overnight or at least 2 hours. -When ready to cook, pre-heat the oven at 200 degree celsius. And prepare the baking tray. -Put the coconut oil into the non-stick frying pan.
From thaifoodmadeeasy.com
From thaifoodmadeeasy.com
MAKE THIS UNBELIEVABLY TASTY EASY VEGAN LEMON CHICKEN
2021-06-12 Step 1: Prepare the mushrooms. To make this recipe, it’s best to use a large king oyster mushroom stem (organic if possible), about 6″-7″ tall. First, clean mushrooms with a paper towel or brush to remove debris. Then, cook the mushrooms in hot water seasoned with salt for about 10 minutes.
From woonheng.com
From woonheng.com
10 BEST THAI LEMON CHICKEN RECIPES | YUMMLY
2022-07-06 thyme, lemon, water, olive oil, Knorr Chicken Stock Cubes, fresh flat leaf parsley and 1 more Crunchy Lemon Chicken Foster Farms garlic, chicken stock, Dijon mustard, lemon juice, Foster Farms chicken breast halves and 16 more
From yummly.co.uk
From yummly.co.uk
LEMONGRASS THAI CHICKEN RECIPE - WELL SEASONED STUDIO
2021-01-20 Make the poaching liquid. Combine coconut milk, lemongrass paste (or fresh lemongrass), fish sauce, lime juice, ginger, garlic, and thinly sliced Thai chili in a sauce pan. Bring to a boil over medium heat. Season the chicken. Cut the thighs into ½" pieces (roughly bite-size), then sprinkle Kosher salt on all sides.
From wellseasonedstudio.com
From wellseasonedstudio.com
THAI LEMON BEEF RECIPE | MYRECIPES
Reserve half of mixture. Pour remaining half of mixture over steak. Cover and chill 30 minutes. Step 3. Drain steak, discarding marinade. Step 4. Stir-fry half of steak in 1/2 tablespoon hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink. Remove from skillet, and repeat procedure ...
From myrecipes.com
From myrecipes.com
THAI LEMONGRASS CHICKEN + VIDEO - SILK ROAD RECIPES
2021-07-23 Season the chicken with kosher salt and black pepper. Add trivet to Instant Pot. Place whole chicken on trivet and add the cinnamon sticks, sage leaves, lemon grass, lemon zest, garlic cloves and pour coconut milk over all. Cover with lid and seal vent. Cook on Poultry or High Pressure setting for 6 minutes per pound.
From silkroadrecipes.com
From silkroadrecipes.com
CHINESE LEMON CHICKEN – HOW TO MAKE IN 3 SIMPLE STEPS
2019-03-17 Drizzle on the chicken, and it is ready to serve. Adding the sauce by following these steps: Boil the sugar, water, and cornstarch over low heat in a small pot or saucepan. Remove it from heat once the sugar is dissolved, the sauce thickens and turns translucent. Set aside until it returns to room temperature.
From tasteasianfood.com
From tasteasianfood.com
VIETNAMESE LEMONGRASS CHICKEN (THE BEST MARINADE!) - CARLSBAD …
Grease and preheat the grill to medium heat, 375-450°F. Remove chicken from marinade and let excess marinade drip off. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Let chicken rest 5 minutes before slicing.
From carlsbadcravings.com
From carlsbadcravings.com
SWEET AND SPICY THAI CHICKEN - CREME DE LA CRUMB
2021-01-24 Stovetop method. Combine chicken and reserved glaze in a skillet over medium heat. Cook 5-8 minutes (depending on the thickness of the chicken pieces). Turn, cook another 5-8 minutes until cooked through. Remove from heat. Top with thickened glaze and serve with cooked white rice and pickled veggies.
From lecremedelacrumb.com
From lecremedelacrumb.com
THAI LEMON LIME & CHILLI CHICKEN WITH SAFFRON | SAFFRONICE
2020-12-26 In a bowl mix the Thai lemon, lime & chilli + Saffron spice blend and cornflour. Add the garlic, oyster sauce and fish sauce and mix until a paste forms. Once evenly combined add the chicken and mix thoroughly until the chicken is coated. Heat oil in a wok or pan (enough oil to half cover the chicken) and over high heat shallow fry the chicken ...
From saffronice.com
From saffronice.com
CHINESE LEMON CHICKEN - CAFE DELITES
2020-12-05 Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through. Drain on a plate lined with paper towel.
From cafedelites.com
From cafedelites.com
LEMONGRASS CHICKEN PAD THAI RECIPE BY MING TSAI - THE DAILY MEAL
2013-02-04 Heat a wok over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside. Return the wok to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. When the oil is hot, add the lemongrass, onion, and jalapeño.
From thedailymeal.com
From thedailymeal.com
THAI LEMON CURRY CHICKEN BOWLS - WHOLESOMELICIOUS
2019-06-07 Set aside. For the dressing: Combine coconut milk, curry paste, vinegar, lemon, turmeric, honey, and fresh basil into a food processor. Pulse for about 30 seconds until nice and smooth. Assemble your bowls: Place zoodles, then chicken, cucumbers & bell peppers, and dressing into a bowl or plate. Toss to combine.
From wholesomelicious.com
From wholesomelicious.com
THAI CHICKEN NOODLES – MODERN HONEY
2017-01-04 Heat the oil in large skillet over medium high heat. Add chicken breast and saute for 4-5 minutes. Sprinkle with salt and pepper. Add peppers. Saute for 6-8 more minutes until chicken is cooked thorough. In small bowl, combine chicken broth, ginger, chili garlic sauce, hoisin sauce, and peanut butter. Whisk together.
From modernhoney.com
From modernhoney.com
LEMON LIME & BITTERS JERK CHICKEN | MARION'S KITCHEN
Transfer the lemon lime & bitters marinade to a large bowl, then add the chicken. Give everything a good mix to ensure the chicken pieces are coated all over, then cover the bowl with cling film and refrigerate overnight. The next day, preheat oven to 190°C fan-forced (370°F). Line a baking tray with baking paper and place an ovenproof ...
From marionskitchen.com
From marionskitchen.com
LEMON CHICKEN RECIPES | BBC GOOD FOOD
This tasty, low-fat lemon chicken recipe has a Mediterranean feel and just four ingredients- chicken, lemon, thyme and honey. Baked chicken breasts. A star rating of 4.5 out of 5. 31 ratings. Spruce up chicken breasts with fresh thyme and lemon – whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings . Lemon chicken …
From bbcgoodfood.com
From bbcgoodfood.com
LEMONGRASS CHICKEN - THAI GRILLED CHICKEN RECIPE - THE CURRY GUY
2020-04-16 Set up you BBQ for direct heat grilling. When the coals are. white hot and your hand is uncomfortably hot after holding it about the grill for 2 seconds, you’re ready to cook. Skewer the chicken on to wooded skewers or lemongrass stalks and grill for about five minutes per side or until the chicken is cooked through.
From greatcurryrecipes.net
From greatcurryrecipes.net
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