Takeout Lemon Chicken Food

LEMON CHICKEN RECIPE

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.

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.

LEMON CHICKEN

Steps:

• Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
• Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

CHINESE TAKEOUT-STYLE LEMON CHICKEN

Steps:

• Combine dry gelatin mix and cornstarch in medium bowl. Add broth, dressing and garlic; stir until gelatin is completely dissolved.
• Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.
• Stir gelatin mixture; add to ingredients in skillet. Cook on medium heat 3 min. or until sauce is thickened, stirring frequently. Serve over rice.

LEMON CHICKEN-JUST LIKE TAKE OUT !

Steps:

• Preheat oven to 325.
• Cut each chicken breast into 3 pieces then.
• marinate them in the soya sauce.
• Whisk the 1/4 c.cornstarch and baking powder together, then beat in the eggs.
• Chill in refrigerator while you make the sauce.
• In a separate bowl, whisk together the sugar and 2 tablespoons cornstarch. Stir in the lemon juice and chicken broth, then set aside.
• Dip the chicken pieces into the chilled batter, then fry in hot oil in a frying pan until brown.
• Spray a 9x13 glass pan with cooking spray, then lay the chicken in it.
• Using the same frying pan, add 2 tablespoons oil. Slice one of the lemons, and stir fry until they start to brown. Stir in the remaining sauce mixture, continue stirring until the sauce has thickend.
• Pour over the chicken.
• Slice the remaining lemon, and layer over the chicken.
• Bake for 30-40 min's until the chicken is done.
• Serve over steamed or fried rice.

TAKEOUT LEMON CHICKEN

Steps:

• Heat oil in a large skillet on medium high heat. Add chicken cook until cooked through. Add snow peas and strips of red peppers cook approximately 2 minutes.
• Mix dry Jello powder and cornstarch in a small bowl. Add broth, dressing and garlic, stir until Jello powder is dissolved. Add to skillet Reduce heat to medium cook 3 minutes or until sauce is thickened. Serve over hot rice. I served with egg rolls.
• *You can also jazz it up with 1 1/2 tsp ginger.

CHINESE TAKEOUT LEMON CHICKEN

Steps:

• Heat oil on medium high heat, and add chicken. Cook 4mins or until cooked through, stirring occassionally. Add snow peas and peppers; cook and stir 2mins.
• Mix dy gelatin and cornstarch in small bowl. Add broth, dressing, ginger, nutmeg and garlic; stir until gelatin is dissolved.
• Add to skillet, reduce heat to medium; cook 3 mins or until sauce is thickened, stirring frequently.
• ******Serve over hot Jasmine rice*****************.