Happy Chicken Garlic Lemon Chinese Style No Breadding Food

CHINESE GARLIC CHICKEN

Steps:

• Whisk together minced garlic, soy sauce, sesame oil, honey, and cornstarch until smooth.
• Heat vegetable oil in a large skillet or wok over medium high heat. Add chicken and garlic mixture to pan and stir fry, stirring frequently, until chicken is cooked through and sauce has thickened, about 5-7 minutes.
• Garnish with sesame seeds and green onion, if desired.

HEALTHY CHINESE LEMON CHICKEN

Steps:

• In a small sauce pot warm the sesame oil on a medium low heat. Add the garlic and ginger and sauté for a minute until fragrant.
• Add the honey, chicken stock, lemon juice and coconut aminos to the pot. Whisk to fully combine and bring the sauce to a boil then reduce the heat down to a simmer. Stir occasionally to keep from burning. Keep cooking until the sauce reduces down to a thick glaze - about 5-7 minutes.
• Remove pan from heat and set aside as your prep your chicken
• Place the chicken pieces in a shallow bowl or plate and toss with starch coating all sides. Try not to crowd the chicken.
• Add a tablespoon or two of coconut oil to a non stick skillet. When the oil is hot add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Continue to sauté over medium heat until chicken is browned and cooked through.
• Once all the chicken pieces are cooked briefly remove them from the pan. Pour out the remaining oil and wipe down with a paper towel to remove any burnt bit and leftover starch. Add the chicken back to the pan along with the sauce.
• Toss and cook on a low heat for a couple of minutes to let the chicken soak up the sauce. Top with sliced green onions and sesame if desired and enjoy!

CHINESE LEMON CHICKEN

Steps:

• Combine the cubed chicken with cornstarch, soy sauce, egg, salt and pepper. Marinate for 10 minutes.
• Dredge the chicken cubes in all purpose flour and make sure the chicken pieces are evenly coated .
• Deep fry the chicken cubes until crisp and golden for 4-5 minutes. Set aside.
• Meanwhile in a medium bowl combine the chicken broth, soy sauce, sugar, lemon juice, lemon zest, cornstarch, salt and pepper. Mix the sauces and keep it aside.
• Heat a medium pan, add oil, ginger and garlic. Saute for 2 minutes. Add the sauce mixture and cook for a couple of minutes until the sauce slightly thickens.
• Transfer the chicken back to the pan and toss the chicken until coated.
• Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm with lemon wedges on the side.

CHINESE LEMON CHICKEN

Steps:

• Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.
• Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.
• Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.
• Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
• Make the lemon sauce: Drain any leftover oil from the skillet. Add the butter to the skillet and melt. Add the lemon juice, sugar, chicken broth, ¼ tsp salt and 1 tbsp of cornstarch. Whisk everything well together and cook until the sauce has thickened and is smooth.
• Finish the dish and serve: Slice the chicken into thin strips and pour lemon sauce over. Serve with rice.

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.

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Steps:

• Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
• In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
• Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the lemon sauce.
• Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
• Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
• Enjoy!

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 GARLIC CHICKEN

Steps:

• Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.

HAPPY ROAST CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
• Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.
• Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

CHINESE-STYLE LEMON MARMALADE CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.
• Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.
• Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.

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.

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.