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.
바삭하고 달콤한 오렌지 치킨 만들기 :: 무조건 맛있는, 오렌지치킨 소스 레시피 :: Orange Chicken Recipe :: Orange Chicken Sauce
*** 예상되는 질문들 하단에 TIP 으로 적어두었으니 참고하세요.
소스에 버무려도 바삭함이 살아 있는 오렌지치킨 만들어봤어요.
향긋하고 달콤한 오렌지의 향이 은은하게 느껴지며,
매운맛이 없어서 어른, 아이 모두 맛있게 먹을 수 있어요.
*** 계량은 저울(g), 밥스푼(tbsp), 티스푼(tsp) 계량입니다.
[2~3인분]
✤ 치킨염지
- 닭가슴살 290g(2덩이)
- 다진마늘 1스푼
- 오렌지즙 2스푼
- 소금 3g(1티스푼/납작하게)
- 후추가루 0.5티스푼
✤ 튀김 반죽
- 쌀가루 50g(5스푼)
- 옥수수전분가루 25g(2.5스푼)
- 밀가루 25g (2.5스푼)
- 물 90ml
✤ 소스
- 생강가루 0.5티스푼(생략가능)
- 고운 고추가루 1티스푼
- 갈색 설탕 50g(흰설탕 가능)
- 꿀 1스푼(물엿 가능)
- 오렌지즙 50ml(8스푼)
- 진간장2스푼
- 식초 4스푼
✤ 전분물
- 옥수수전분가루 1.5스푼(감자전분 가능)
- 물 2스푼
✤ TIP
- 오렌지는 1개 사용하였어요.
- 치킨의 종류는 원하는 것으로 하세요.
- 다진 생강을 사용할 경우 치킨염지할 때 넣으세요.
#오렌지치킨만들기
#오렌지치킨소스
#치킨만들기
#판다익스프레스오렌지치킨
#오렌지치킨레시피
???? I N S T A G R A M
???? 레시피와 영상의 무단 도용을 금지합니다.
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SESAME CHICKEN | HONEY SESAME CHICKEN | HOW TO MAKE SESAME CHICKEN
Sesame Chicken | Honey Sesame Chicken | How to Make Sesame Chicken | Chinese Sesame Chicken | How to Cook Sesame Chicken | Sesame Chicken Stir Fry | Crispy Sesame Chicken
Ingredients for Sesame Chicken:
- Boneless Chicken thighs, cut into 1” pieces- 350 gms
For the Marination:
- Salt- 1/2 tsp
- Pepper Powder- 1/2 tsp
- Grated Garlic- 1 tsp (2-3 cloves)
- Whisked Egg- 1
Sauce:
(Tbsp- tablespoon, tsp- teaspoon)
- Tomato Ketchup- 2 tbsp (US spoon measure)
- Dark Soy Sauce- 1 tbsp
- Honey- 1.5 tbsp
- White Sugar- 2 tbsp
- White Vinegar- 2 tsp
- Water- 2 tbsp
Other Ingredients:
- Corn Flour- 3 tbsp measure
- Corn Slurry- 1 tsp corn flour mixed in 4 tbsp water
- Sesame Oil- 2 tsp
- White Sesame Seeds- 2 tsp
- Spring Onion Greens- 3 tbsp
- Oil for deep frying
Preparation:
- Cut the boneless chicken thighs into 1” pieces. Marinate with items specified. Mix well and set aside for 30 mins. After 30 mins add the corn flour and mix well to make it ready for frying.
- Take a small bowl and add all the ingredients specified for the sauce. Mix and set aside for use later. Make sure the sugar is dissolved before adding it to the wok later.
Process:
- Heat oil in a pan/wok for deep frying.
- Drop in the battered chicken pieces one at a time to not crowd the pan. Fry on medium heat for around 5-6 mins till golden. Remove and keep on a plate. Fry the rest in batches.
- Now take a wok and heat it.
- Mix the sauce once to make sure the sugar is dissolved and add it to the wok.
- Keep stirring it on medium heat for 1-2 mins till the sauce is cooked and starts thickening.
- Add the corn slurry, mix and cook it for a minute and then add the fried chicken pieces.
- Mix it well and then add the sesame oil. Stir fry it on high heat for another minute till the chicken pieces are coated well with the sauce.
- Once nearly thickened, add the sesame seeds, give a mix and then add the chopped spring onion greens. Stir fry for a minute and serve hot.
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