Wednesday, February 16, 2011
Glazed Lemon Chicken
From the kitchen of One Perfect Bite...There is a logical progression that's led to lemon chicken being featured here tonight. Briefly, we've decided to postpone our trip to Egypt, and while discussing other destinations the topic of airports, carriers and comfort came up. We travel a lot and have become fairly expert in identifying airport restaurants that offer consistently passable meals to travelers. I'm sure you have a list of your own, but at the top of mine is the Panda Express, mainly because I like their orange chicken. I've found that no matter where I am, its taste and heat never vary, and while that might be off putting when you're home, it's a blessing when you're traveling. I was able to find a copycat version of their recipe for the chicken I like, but I couldn't use it because the Silver Fox doesn't share my love of orange entrées. I decided to do a flavor swap and came up with a slightly Asian lemon chicken that we both enjoy. This is not like the cloyingly sweet lemon chicken that you're served in Chinese restaurants. There is a hint of sweet, but that is more than balanced by the tart, slightly acidic flavor of the lemons in this recipe. I'll be featuring more lemon desserts this week, but I thought a real meal might be nice, too. I think you'll enjoy this. Here's the recipe for Lemon Chicken.
Glazed Lemon Chicken...from the kitchen of One Perfect Bite inspired by Panda Express
2 pounds boneless, skinless chicken thighs, cut in bite-sized pieces
1 large egg
1-1/2 teaspoon salt
Pinch of white pepper
2 tablespoons vegetable oil, divided use + vegetable oil for deep frying
1/2 cup + 1 tablespoon cornstarch, divided use
1/4 cup flour
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes, crushed
1/4 cup chopped green onion
1 tablespoon rice wine
1/4 cup water
1 teaspoon toasted sesame oil
1-1/2 tablespoons soy sauce
1-1/2 tablespoons water
1/3 cup sugar
4 tablespoons rice wine vinegar
1-1/2 tablespoons lemon juice
Finely grated zest of 1 large lemon
1) In a large bowl, mix together egg, salt, pepper, and 1 tablespoon of oil. Mix well. Stir in chicken pieces.
2) In medium bowl, stir together flour and 1/2 cup cornstarch. Add chicken pieces, tossing to coat.
3) Heat oil for deep frying in a wok or deep fryer to 375 degrees F.
4) Add chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove chicken from oil with tongs and drain on paper towels.
5) Clean wok and heat for 15 seconds over high heat. Lower to medium high and add reserved 1 tablespoon oil.
6) Add ginger and garlic and stir try until fragrant, about 10 seconds.
7) Add red pepper flakes and green onions, then the rice wine, stirring for a few seconds.
8) Add lemon sauce and bring to a boil. Add cooked chicken, stirring until well incorporated.
9) Stir reserved 1 tablespoon of cornstarch into 1/4 cup water and add to chicken. Heat until sauce has thickened.
10) Remove from heat and stir in sesame oil. Serve immediately. Yield: 4 servings.
You might also enjoy these recipes:
Mixed Noodle Stir-Fry with Crispy Pork - Adora's Box
Vegetable Lo Mein - Chef In You
Easy Orange Peel Chicken with Sticky Rice - $10 Buck Dinners
Chow Fun - One Perfect Bite
Orange Chicken - Carrie's Sweet Life
Easy Chinese Pork and Leek Dumplings - Comfort Bites
Chinese Pork Ribs with Black Bean Garlic Sauce - Very Culinary