Cooking with Yan - Lemon Lime Chicken pt 4
Just the first one. The rest will follow later on during the week.
You will need:
1 Lime
1 Lemon
Blue Agave Syrup (can be replaced with any other sweetener; honey does in a pinch)
Two tablespoons of Oil (your choice)
Ginger (fresh or ground)
2 Boneless/Skinless chicken breasts
1 Sweet red pepper
Rice preparation:
Yellow currey
Basil
Oregano
Cayenne pepper (or your choice to spice it up)
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Pineapple Lemon Chicken
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1 (14.25 ounce can) sliced pineapple
1 garlic clove, pressed
1 (tablespoon) cornstarch
2 (teaspoon) Worcestershire sauce
2 (teaspoon) Dijon mustard
4 (5-6 ounce) boneless skinless chicken breasts
1 (small) lemon, thinly sliced (this was really not necessary)
Preheat oven to 400 degrees. Drain pineapple, reserving juice. Combine juice with garlic, cornstarch, Worcestershire sauce, and mustard to make sauce. Arrange chicken in a shallow 9 x 13 inch baking dish. Stir the sauce and pour over the chicken. Bake at 400 degrees for about 25 minutes, depending on thickness of chicken. Arrange pineapple and thin lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer.
Chef Martin Yan Cuts Up a Chicken in 18 Seconds
Chef Martin Yan Cuts Up a Chicken in 18 Seconds. Get the full story! Visit to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
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.
HONEY LEMON CHICKEN STIR-FRY With Summer Garden Vegetables | Delightful and Fast in 6 Minutes
There are many ways to cook chicken using my FAST Cooking System with Flavor Chasing, Advanced Prepping, Stir-frying, and Template-based Cooking. By using a basic template, it is possible to create almost infinite variations. In this video, I demonstrate the technique of Flavor Chasing by creating my desired flavor from scratch using basic seasoning agents rather than from a pre-made sauce. I store 7 basic seasoning agents that I use frequently in a masala dabba, an Indian spice box. I come to know these seasoning agents well through experimentation in different types of dishes. I have learned to vary the amount as well as the types of seasoning agents to achieve the desired flavor in my dishes. The end result is more desirable and interesting. I have gradually achieved the status of being my best personal cook through flavor chasing.
Super Easy Lemon Chicken Recipe!
Lemon Chicken is a takeaway favourite popular all around the world - but you needn't order in next time you fancy it. Jeremy's recipe is easy to follow, and results in a dish packed to the brim with nostalgic flavour.
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To find the recipe for this dish, click the link below!
- Super Easy Lemon Chicken Recipe! | Wok Wednesdays -
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