This is my newly developed Chinese lemon chicken recipe that has been well tested.
The goal is to create a method with chicken that is crispy even doused with the sauce,
and the outstanding lemon flavor lingers on your palate.
There are three simple steps for this recipe:
Step one - Marinate the chicken
You can use either chicken breast or thigh meat for the Chinese lemon chicken.
Cut the chicken breast into boneless bite-size.
Add 1/2 teaspoon of salt, 1/4 egg white, 1/2 teaspoon of white pepper, 1/2 teaspoon of
sugar, 2 teaspoons of Shaoxing wine, 4 teaspoons on light soy sauce, 1 tablespoon of cornstarch.
Marinate for at least 2 hours or overnight in the refrigerator.
Marinate will let the flavor of the seasoning penetrate deep into the meat.
Marinate ensures every bite is tasty even for the larger chicken chunks.
Step two - Coating the chicken for deep frying
100g of corn flour.
It helps to form a more crunchy crust.
100g of plain flour,
1 teaspoon of baking powder.
Half teaspoon of salt.
Add the flour mix to the chicken pieces.
Add more if it is insufficient to cover all the chicken.
Any excess flour will fall off from the chicken.
Marinate the chicken should be done in advance.
However, it is best to coat the chicken with the flour mix just before deep drying.
Shake off the excess flour.
Deep fried in hot oil at 180�C/350�F for four minutes or when the color turns golden
brown.
Remove the chicken from the oil.
Drain the oil on a kitchen towel and set aside.
Step 3- Making the lemon sauce.
The sauce has the combination of the sweetness of honey, the acidity of the juice, and the
aroma from the zest.
Making the sauce by following these steps:
Boil the sugar, water, and cornstarch over low heat in a small pot.
Remove it when the sugar is dissolved, the sauce thickens and turns translucent.
Set aside until it returns to room temperature.
Both lemon juice and the zest should be used in the recipe.
Lemon zest is the orange color part of the lemon skin.
It contains the essential oil that contributes to the aromatic lemon flavor.
The pith of the lemon (the white color part of the lemon skin) is bitter and should not
be used.
Zest the top layer of the peel only.
Prepare some lemon juice.
Lemon juice provides the acidity (mainly citric acid and malic acid) and has its own acidity
flavor.
Add the honey, lemon juice, lemon zest to the cornstarch mixture that has cool down
to room temperature.
And mix well.
Place the chicken on a large piece of lettuce.
Drizzle the sauce on the chicken.
Garnish with roasted white sesame and cut scallion.
It is ready to serve.
I have just shown you how to prepare the Chinese lemon chicken.
You can download the recipe and read more details about it on my blog:
tasteasianfood.com/lemon-chicken/ Please subscribe to my YouTube channel by
clicking the button below.
You will find there are many more of the similar Asian dishes out there.
Thanks for joining me today.
My name is KP Kwan.
Till then, I'll see you again in the next video.
By for now.
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