Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Lemon Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Saturday 16 August 2014

Lemon Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Lemon Chicken Breast Recipe Biography

Source:- Google.com.pk

This is a great lemon chicken breast recipe infused with great flavors and very similar to the style of lemon chicken breast. it is citrus flavor, tart and crispy chicken breast recipe.the chicken is first cut into small pieces and then dipped in batter and deep fried. Lemon chicken breast is a popular take out dish. its often expensive through especially when it is during in rush hour.

Preparation time :

This recipe has about a 10 min preparation time. And maximum it will take 2 hours for the finishing point and it will get ready in maximum 3 hours. Here are my tips on how to cook the lemon chicken breast recipe and recipe is here to get you started .

Ingredients:

2 whole chicken
1 tbsp. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
1/4 tsp. white pepper
Vegetable oil
1/4 c. all-purpose flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tbsp. catsup
1 clove garlic, finely chopped
1/2 tsp. salt
Dash of white pepper
Peel of 1/2 lemon
1 tbsp. cornstarch
1 tbsp. cold water
1/2 lemon, thinly sliced

Method:

Remove bones and skin from chicken; cut each breast into fourths.
Place chicken in shallow glass or plastic dish.
Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken.
Turn chicken to coat both sides.
Cover and refrigerate 30 minutes.
Remove chicken from marinade; reserve marinade.
Heat vegetable oil (1 1/2 inches) in wok to 300 to 350 degrees.
Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt.
Dip chicken pieces one at a time into batter.
Fry 2 pieces at a time until light brown, 3 minutes.
Drain on paper towel. Increase oil temperature to 375 degrees.
Fry chicken all at one time until golden brown, turning once, about 2 minutes.
Drain on paper towel.
Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.
Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil,
catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling.
Mix 1tblsp cornstarch and 1 tblsp water; stir into sauce.
Cook and stir until thickened, about 10 seconds.
Remove lemon peel. Garnish with lemon slices; pour sauce over chicken.