LEMON CHICKEN RECIPES


  • 2 whole chicken
  • 1 tbsp. vegetable oil
  • 1 egg
  • 2 tsp. cornstarch
  • 1 tsp. salt
  • 1 tsp. soy sauce (light or dark)
  • 1/4 tsp. white pepper
  • Vegetable oil
  • 1/4 c. all-purpose flour
  • 1/4 c. water
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. chicken broth
  • 1/4 c. honey
  • 3 tbsp. lemon juice
  • 2 tbsp. light corn syrup
  • 2 tbsp. vinegar
  • 1 tbsp. vegetable oil
  • 1 tbsp. catsup
  • 1 clove garlic, finely chopped
  • 1/2 tsp. salt
  • Dash of white pepper
  • Peel of 1/2 lemon
  • 1 tbsp. cornstarch
  • 1 tbsp. cold water
  • 1/2 lemon, thinly sliced

Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to
350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter.

Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel.

Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling. Mix 1tblsp cornstarch and 1 tblsp water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken. Makes 8 servings.

Komentar

Posting Komentar

Postingan populer dari blog ini

How to Follow a Gout Diet - Foods to Eat to Stop the Pain of Gout

Gambar
the pain of gout is difficult to describe. If you ask someone who has had this condition they will tell you that the pain is unlike any they've ever felt. Many women claim that it was worse than labor pains. There is no arguing that gout was terribly embarrassed when the attack struck on May be difficult to find relief. One way to remedy gout if you are prone to it to try and avoid another flare up. This can be done in several ways, one way is through what they eat. When it comes to gout diet foods to eat are just as important as that you need to avoid. You probably already know that drinking enough water is very important for good health, but it plays a role in controlling gout pain too. eight full glasses of water each day is recommended. You can get it through the drinking of tea and coffee, or just drink sparkling or bottled water. Another good beverage choice for people with gout is soda. There are a lot of these available to you, and they're not only good for his gout,
Baca selengkapnya

What's the best way to carve a chicken?

Gambar
Some of your recipes call for roasters. I don't live in an area where Perdue chicken is sold, and I haven't been able to find roasters in the stores. What exactly is a roaster, and can I substitute a broiler? A Perdue Oven Stuffer Roaster is a 12 week old bird especially developed for a broad breast. Roasters are bigger than broilers, and have a more favorable meat to bone ratio than broilers. Because they are older birds, they also have a much deeper, richer flavor. You can use broilers in roaster recipes, but plan on the chicken's being done sooner and having a noticeably milder flavor. Frank, by the way, is the man responsible for creating the roaster market. Back in the early 1970s, when few people had ever heard of a roaster, he was the one who worked to breed these broad-breasted birds, and who put the effort into advertising so people would learn about the new product. He surprised his colleagues by how determined he was in his developing and marketing efforts. One o
Baca selengkapnya

Why are some chickens yellow skinned and some white?

Gambar
A chicken's skin color comes from the diet it was fed and the same bird could have a white skin or a yellow skin, depending on what it ate. The diet that produces a yellow skin is more expensive than the usual diet, but the people at Perdue Farms feel it's worth it because a yellow skin color is one of the fastest ways Frank's inspectors have of finding and disqualifying an inferior bird. If a bird is sick or off its feed, it doesn't absorb nutrients well and won't develop the rich golden color that is characteristic of Perdue birds. Also, if part of a bird's outer skin is "barked", that is, rubbed off due to rough handling during processing, the Perdue inspectors can detect it more easily than with a white-skinned bird. Detecting and removing and chicken with a barked skin is important because damaged skin shortens the shelf life and dries out and toughens the meat. No white colored chickens get by the inspectors. Sometimes when I open a package of ch
Baca selengkapnya