The Best Lemon Chicken And Chilli Chicken Recipe EVER • Taste Show
Master chef John Zhang shows you how to make the best lemon chicken and chilli chicken with step by step instruction.
Get the recipes:
The lemon chicken is crispy battered chicken pieces smothered in a sweet and tangy lemon sauce.
The chilli chicken is made with lightly battered crispy chicken chunks lightly tossed with spicy red chili pepper.
#chillichicken #lemonchicken #chickenrecipe
Subscribe for more awesome recipes:
More satisfying chicken recipes:
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
BETTER THAN TAKEOUT - Lemon Chicken Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
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.
High Protein Lemon Pepper Chicken Wraps! ONLY 409 Calories #recipe #foodie #foodie #fitness #fatloss
High Protein Lemon Pepper Chicken Wraps! ONLY 409 Calories!
These are by far some of the best wraps i’ve made, the flavours are absolutely incredible, chicken is so juicy and the lemon pepper sauce is insanely good!????????????????
Macros per Wrap (Total 3 wraps)
409 Calories - 41g Protein | 32g Carbs | 13g Fat
Ingredients (For 3 Wraps)
- 540g Boneless Skinless Chicken Thighs (approx. 180g each wrap)
- 3 Minced Garlic Cloves or 1 tsp Garlic Powder
- 2 tsp Oregano
- 2 tsp Paprika
- 1 tsp Salt & Pepper
- 1/2 Lemon Juice
- 3 Lebanese Flatbreads (Brand: Filla Bakery - there are other brands too, i get these from a local Middle Eastern or Sainsburys/Asda)
- Shredded Lettuce
- Sliced Red Onion
- Diced tomato
Lemon Pepper Sauce
- 50-60g Light Mayo (Brand: Hellmans)
- 15-20g Sriracha
- 1/2 tsp salt, pepper, paprika
- 1 whole Lemon Juice
Use a whisk to fully combine and mix till smooth
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????❤️
Cooking Instructions
- Let the chicken marinate for 30mins or more
- Place the chicken onto skewers
- Oven for 30mins at 200C or Air fry for 18mins at 200C
- You can brush some melted light butter over the chicken before cooking
- You can use chicken breast for this recipe if preferred
Serve & Enjoy!
Lemon Chicken Recipe - Chinese Style
Lemon Chicken Chinese style recipe.
Follow me on Instagram:
Follow me on Facebook:
Ingredients:
1 Chicken Breast - 1 lb - cut into bite size pieces
1 Tbsp Soy Sauce
Salt and pepper to taste
1 Egg - Medium size
3 Tbsp Corn starch
For the sauce:
1 Cup Chicken stock
1/4 Cup lemon juice (Approx. 2 lemons)
2 Tbsp Sugar
1 Tbsp Honey
3 Tbsp Slurry - Equal parts corn starch mixed with water
Lemon zest - 1/2 Lemon
For Garnish
Sesame seeds and Green Onion
Enjoy!
~A
Music: iMovie jingles
For business inquiries: ascookbook1@gmail.com
FTC: This video is not sponsored
Creamy Lemon Chicken Recipe | Dinner Under 20 Minutes
Creamy lemon chicken – pan seared chicken cooked in rich and creamy lemony sauce. The chicken is tender and sauce is flavourful. This chicken with lemon butter sauce is very easy and it takes less than 20 minutes to make it. The perfect midweek dinner for your friends and family.
Full printable recipe:
More recipes you might like:
Creamy Tuscan Chicken:
Bobotie - south African meat pie:
Shepherd's Pie:
Lasagna:
Tourtière (Meat Pie):
Chicken Pot Pie:
FOLLOW ME:
Instagram:
Facebook:
Website:
Ingredients:
2 Chicken breasts or thighs
Salt to taste
Pepper to taste
2 tablespoons Olive oil
2 tablespoons (30g) Butter
3-4 Garlic cloves, crushed
3/4 cup (180ml) Chicken broth
3/4 cup (180ml) Heavy cream
2 tablespoons Lemon juice
1 tablespoon Lemon zest
1 tablespoon Parsley/coriander/dill, chopped
Directions:
1. Cut each chicken breast in half lengthwise. Season both sides of each chicken with salt and pepper.
2. In a large skillet heat olive oil over medium heat. Cook the chicken for 3-4 minutes on each side or until golden brown and cooked through. Remove from the pan and set aside.
3. Melt 2 tablespoons of butter, add crushed garlic and cook over low heat for 2 minutes. Add chicken broth, lemon juice and bring to a simmer. Add heavy cream, lemon zest, salt to taste and pepper to taste.
4. Return the chicken the skillet and cook until the sauce has thickened.
5. Turn the heat of and stir in chopped herbs.
6. Serve!