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About Lemon chicken

Lemon chicken.

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The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you've got a delicious meal. Great even as leftovers, if there ever are any!.

Heat a large skillet or a wok-shaped nonstick pan over high heat. This easy lemon chicken recipe is one of our most popular main dish chicken recipes. With simple flavor additions that don't overpower the dish, the natural flavor of the chicken is allowed to shine.
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Ingredients Lemon chicken namely:

1. You Need of Lemon Sauce.
2. Set Up Here of sliced lemon (silk).
3. You Set Up of sugar.
4. You Set Up of white vinegar.
5. You Set Up of fresh lemon jc.
6. You Set Up of honey.
7. You Need of custard powder.
8. You Need of chicken breast.
9. Set Up of Marinade.
10. Set Up of salt.
11. You Need of shaoxing cooking wine.
12. You Need of black pepper.
13. You Need of corn starch.
14. You Need of custard powder.
15. Set Up Here of nos egg.
16. Set Up Here of Crispy Coating.
17. You Need of corn starch.

The low ingredient list also makes for a level of ease that allows this dinner to come together in no time at all, which is perfect for a busy weeknight. Chicken Piccata with Lemon Sauce Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. Of course, you can use chicken breasts if you prefer.

Manufacturing process Lemon chicken step by step

1. Cut the lemon (first peeled and shred) to thin slices, and squeeze lemon meat into juice..
2. Prepare lemon sauce: in a mixing bowl, add thinly sliced lemon silk, sugar, white vinegar, honey, lemon, and custard powder. Stir to mix evenly.
3. Cut the chicken breast into thin slices and use the back of the knife pounding on each piece to tenderize the meat.
4. In a mixing bowl, marinated chicken breasts with salt, Shaoxing wine, black pepper powder, cornstarch, custard powder, and egg..
5. Coating: Put starch in the tray so that each piece of chicken can be evenly coated with starch..
6. In a heated work, deep-fry the chicken at oil temperature 300-350°F (150-180°C)  until slightly golden. Remove from oil. Wait a couple of minutes (this is to let the oil temperature goes up a little.).
7. Re-fry quickly until golden. Remove and drain with a strainer.
8. Pour the prepared lemon sauce to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened. Stir to loosen particles from bottom of skillet..
9. Pour the sauce over chicken. Serve immediately.
10. Enjoy your lemon chicken !! 😊.

Depending on the size of your pieces, you probably won't need to cook them as long as thighs. Flatten skinned and boned chicken breasts, sprinkle with salt and pepper, then dredge through flour. Cook on the stovetop in a little olive oil and melted butter. The sauce, made from chicken broth, lemon juice and slices, butter, and parsley, really makes this a stand-out recipe. For added flavor, add in some capers. .

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