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Yesterday, I made the sticky pork belly and because only one of us had ever had it, I thought perhaps we should have another protein in case my son’s girlfriend led us completely astray and pork belly was terrible. (she didn’t, it wasn’t) I considered making fried rice, also, but time got away from me and I didn’t get the rice cooked ahead of time. Lemon chicken, though, is a different cooking style – all stove top, no oven – from the pork belly, and could be done while the pork belly was in the oven. Good plan, I must say. (I have them….occasionally)
I’ve had lemon chicken precisely one time – got it from Bamboo Gardens, a restaurant near me. Their ginger beef is pretty awesome, also…..oh, I have got to learn how to make ginger beef! Their lemon chicken is breaded and the sauce is separate, probably because of take out & delivery. I may try to recreate that next time. This recipe is crispy because of the rice flour and because it’s that simple, it makes me very happy.
- 1 to 1-1/2 lbs chicken – I used boneless, skinless thighs and cut them into 1 inch wide strips. This is a fairly fast process, so chicken breast would work fine, also.
- 1 large egg
- 2 TB soy sauce
- 2 TB rice vinegar
- 1 cup rice flour or cornstarch
- ½ – 2 cups vegetable oil – depends how wide your pan is. Mine is quite wide so I needed more oil to cover the bottom evenly.
- **Sauce ingredients below**
In a bowl, whisk the egg, soy sauce & vinegar. Add the chicken and marinate at least 20 minutes, covered. Mine marinated in the fridge for three hours. I put mine in a bowl that has a lid so I could shake it every time I wandered by.
When time to cook, put the rice flour or cornstarch in a shallow bowl or tray. Coat each piece of chicken on all sides, really pressing the flour onto each piece.
Heat the oil (test by putting a small piece of chicken in and seeing whether bubbles happen) and fry chicken in a single layer for 5-6 minutes. Turn all the pieces over about halfway through.
Lemon Sauce Ingredients:
- 1 TB oil
- 3 TB minced garlic
- 1 tsp minced ginger
- ½ cup chicken stock or broth
- 2 TB soy sauce
- 3-8 TB lemon juice (depends on how lemony you want it)
- 2 TB sugar
- 2 TB honey
- 2 tsp cornstarch dissolved in 2 TB water
When the chicken is all cooked, take it out and put it in a bowl to wait. Clear out the oil and any residue and heat the 1 tablespoon of oil for the lemon sauce. Saute the garlic & ginger for about 30 seconds.
Add in the chicken broth, soy sauce, lemon juice, sugar & honey and bring up to a simmer. Add the cornstarch slurry and stir until the sauce thickens. Add the chicken back in and stir it around until it’s completely coated.
I did have the weirdest feeling that there should be some yellow food colouring involved to really show that the sauce was lemon, but I didn’t. My luck it would turn neon yellow and look nuclear or some such.
We took another Poke Walk today….did a raid of a gym, kicked some butt. My Poke pal picked up presents for me, whacked things with his leek.