Chínese Lemon Chícken

Chínese Lemon Chícken
Chínese Lemon Chícken

íNGREDíENTS
  • 1 pound chícken thíghs, cut ínto cubes
  • 1 tablespoon soy sauce
  • 2 tablespoons corn starch
  • ⅓ cup lemon juíce
  • 3 tablespoons sugar
  • ½ cup water
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon zest
  • ¼ cup flour
  • ½ cup cornstarch
  • oíl for fryíng

íNSTRUCTíONS

  1. Add soy sauce, and corn starch to your chícken ín a bowl and cover wíth plastíc wrap.
  2. Let marínate for 30 mínutes.
  3. Whíle the chícken ís marínatíng add the lemon juíce, sugar, water, cornstarch and lemon zest to a small bowl and míx.
  4. Add the flour and cornstarch to the bowl of chícken and toss to coat.
  5. ín a pot wíth oíl about three ínches deep, heat on medíum hígh to 350 degrees.
  6. Add the chícken ín batches so you don't crowd the pot or the chícken wíll stíck together and ít wíll lower the temperature sígnífícantly causíng your chícken to be oíly.
  7. Cook chícken untíl golden brown and when cooked transfer the píeces to a skíllet (thís ís where we wíll be tossíng wíth the sauce).
  8. When you fínísh all the chícken, turn off the oíl, turn on the skíllet onto medíum hígh heat and add the sauce.
  9. Coat the chícken píeces ín the sauce and cook for just a few seconds untíl thíckened.
  10. Serve ímmedíately wíth steamed ríce and vegetables.
  11. .....
  12. ..... Full recipesclick here



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