Lemon Chicken #recipe #ziangs #chef #chinesefood #recipes #lemonchicken
The Best Chinese Lemon Chicken Recipe That’s Better Than Takeout! | Lemon Chicken | 柠檬鸡
Learn how to make The Best Juicy and Crispy Chinese Lemon Chicken EVER! This is the best and easiest and lemon chicken recipe you will ever make with step by step instructions.
For full recipe and language translation, visit and click on Select Language.
In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men. John 1:1-4 KJV
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. John 3:16 KJV
And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst. John 6:35 KJV
That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved. Romans 10:9 KJV
It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life. John 6:63 KJV
The words:
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Ingredients & Cooking Directions for Lemon Chicken
Kitchen Equipment used in this Video
Clear bowls:
Cookware:
Induction Cooker:
Measuring cup:
Clear Dish:
Cutting Board:
Spoon:
Gloves:
Knives:
Long Chopsticks:
Kitchen utensils:
Serving Plate:
Estimated servings: 4
Brine Chicken
1 teaspoon salt-
2 teaspoons sugar-
2 ½ cups water
2 large boneless chicken breasts
1. In a shallow dish with a lid, pour in salt, sugar and water.
2. Whisk until salt and sugar dissolves in the water.
3. Add the chicken to the brining liquid, cover the dish with a lid, and place in the refrigerator for about 2 hours.
4. Remove the chicken from the brine and dry them off with paper towels.
5. Cut both chicken breasts in half horizontally to create 4 thin chicken pieces and set aside.
Sauce
2 tablespoons cornstarch-
2 tablespoons water
1 cup lemon juice
1 teaspoon lemon zest
½ cup pineapple juice -
¼ cup sugar-
⅛ teaspoon salt-
1. Dissolve cornstarch in water and set aside.
2. Turn stove on medium heat and add in lemon juice, lemon zest, pineapple juice, sugar, and salt.
3. When it comes to a boil, pour in corn starch water whisking to combine.
4. Allow the sauce to reduce and thicken on the stove for 3-4 minutes.
5. Then remove from the heat and set aside.
Fry Chicken
3 eggs
1 ½ cups self-rising flour-
1 ½ cups panko breadcrumbs-
1 ½ vegetable oil-
1. Add the eggs to a shallow dish, whisk them up and coat all the chicken pieces with the beaten egg.
2. In a bowl, add in flour and breadcrumbs and mix to combine.
3. Turn stove on medium high heat. When you see little bubbles forming in the oil, dredge the chicken in the flour and breadcrumbs.
4. Carefully place the chicken pieces in the oil, frying two pieces at a time.
5. Fry the chicken pieces for about 2-3 minutes on each side until golden brown and fully cooked on the inside. Drain the chicken on some paper towels and set them aside.
Assemble
Steamed Rice -
Steamed Broccoli
Lemon slices
1. To assemble add rice and broccoli on to a serving plate.
2. Cut chicken into slices and place on to of rice.
3. Pour lemon sauce on top of chicken and serve.
Enjoy!
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Slimming World Cantonese lemon chicken recipe - full recipe in the description below
This recipe is from Slimming World's Fast Feasts cook book. To find out more about losing weight and getting healthy with Slimming World go to
Serves 4
½ Syn per serving
1 level tsp sweetener granules
juice of 1 lemon
300ml boiling chicken stock
2 tbsp light soy sauce
4 skinless and boneless chicken breasts, cut into bite-size chunks
1 level tbsp cornflour
low-calorie cooking spray
3 medium carrots, halved lengthways and thinly sliced diagonally
1 red chilli, deseeded and finely chopped, plus shredded chilli to serve
200g sugar snap peas
2 spring onions, shredded, to serve
Make your sauce by mixing the sweetener, lemon juice, stock and soy sauce in a jug. Toss the chicken in the cornflour.
Spray a wide non-stick frying pan with low-calorie cooking spray and place it over a medium-high heat. Fry the chicken for a few minutes or until it’s starting to crisp up at the edges. Add the carrots and chopped chilli and stir-fry for 1 minute.
Pour your sauce into the pan and bring to a simmer, then add the sugar snap peas and let it all bubble for 5 minutes or until the chicken is cooked through and the vegetables are tender. Scatter over the shredded spring onions and red chilli to serve. If you’re not on an Extra Easy day, this is also great with rice.
Crispy & Zesty Chinese Lemon Chicken
Chinese Lemon Chicken. Crispy fried chicken coated in a zesty tangy lemon sauce with a hint of garlic. This quick Chinese lemon chicken recipe takes 30 minutes and is simple to make, as we are not deep frying. Recipe:
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tags: chinese lemon chicken recipe, chinese lemon chicken sauce recipe, chinese lemon chicken sauce, chinese lemon chicken stir fry recipe, lemon chicken crispy chinese style food, chinese crispy lemon chicken recipe, easy chinese lemon chicken recipe, chinese food lemon chicken, chinese lemon chicken ingredients
Kids Love This! Lemon Chicken Recipe - Chinese Style 柠檬鸡 Chinese Chicken Recipe | Chinese Cooking
We believe your kids will love this Lemon Chicken recipe. Try it and let us know what they think.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 2 pax
Ingredients for Chicken
----
600g of chicken thigh
2 tablespoons of light sauce
1 teaspoon of salt
1 tablespoon of cornflour
(Recommended to add another 2 tablespoons of oyster sauce)
Egg wash
Some flour mix (just mix 1/2 cup of cornflour with 1/3 of plain flour & 1 tablespoon of rice flour together)
Ingredients for lemon sauce
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1 cup of water
Juice from a lemon
1/2 teaspoon of salt
2 tablespoons of sugar (recommended to increase to 3 tablespoons)
Some lemon zest
1.5 tablespoons of cornflour
Ingredients for chicken flavoured rice
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2 cups rice
2 cups water
1 1/2 tablespoon concentrated chicken stock
4 pandan leaves tied in a knot
20 grams ginger lightly smashed
Method
Wash and rinse rice
Add all ingredients to the rice cooker, mix well and cook as usual.
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If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
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BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is 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.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
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.