Easy Lemon Chicken
Easy Lemon Chicken
Ingredients :
1.5 lbs boneless chicken breast, cut into tenders
1 cup all purpose flour
1/2 cup vegetable oil
Salt and pepper
1 egg
1 cup milk
1 tsp vinegar
Lemon sauce
1/4 cup honey
1/2 cup brown sugar
1/3 cup soy sauce
1 pinch of chili pepper flakes (optional, adds a slight kick)
3/4 cup crushed pineapple in juice or just ¼ cup pineapple juice
1 cup lemon juice
1 tsp garlic powder
2 Tbs apple cider vinegar
zest of one lemon
1/4 cup sliced green onions
Orange Sauce: (if you prefer instead of Lemon)
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Directions :
In a small sauce pan over medium heat mix together all sauce ingredients, and stir until sugar melt
Strain into a bowl, so you remove the pieces of pineapple, and are left with a lovely lemon sauce. If you want to skip a step, just use pineapple juice.
Then set aside.
Next, prepare chicken by cutting chicken into tender, then pat them dry.
Then mix together salt and pepper (a few shakes of each) with the flour, and dredge your tenders
Mix together milk, egg, and vinegar, and take dredged chicken, and dip into the egg, milk, vinegar mixture
Then dredge in flour again
In a medium size saute pan, heat oil until it sizzles when you flick water into it, but not so hot that steam is coming off. Fry your chicken tenders on each side until nice and brown.
Set on paper towels to catch excess oil
Then toss with lemon sauce
Garnish with toasted sesame seeds and fresh green onion
Orange Sauce Directions:
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.
Bring to a boil.
Remove from heat, and cool 10 to 15 minutes.
Then continue from "Step 4"
Serve and enjoy!
1.5 lbs boneless chicken breast, cut into tenders
1 cup all purpose flour
1/2 cup vegetable oil
Salt and pepper
1 egg
1 cup milk
1 tsp vinegar
Lemon sauce
1/4 cup honey
1/2 cup brown sugar
1/3 cup soy sauce
1 pinch of chili pepper flakes (optional, adds a slight kick)
3/4 cup crushed pineapple in juice or just ¼ cup pineapple juice
1 cup lemon juice
1 tsp garlic powder
2 Tbs apple cider vinegar
zest of one lemon
1/4 cup sliced green onions
Orange Sauce: (if you prefer instead of Lemon)
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
In a small sauce pan over medium heat mix together all sauce ingredients, and stir until sugar melt
Strain into a bowl, so you remove the pieces of pineapple, and are left with a lovely lemon sauce. If you want to skip a step, just use pineapple juice.
Then set aside.
Next, prepare chicken by cutting chicken into tender, then pat them dry.
Then mix together salt and pepper (a few shakes of each) with the flour, and dredge your tenders
Mix together milk, egg, and vinegar, and take dredged chicken, and dip into the egg, milk, vinegar mixture
Then dredge in flour again
In a medium size saute pan, heat oil until it sizzles when you flick water into it, but not so hot that steam is coming off. Fry your chicken tenders on each side until nice and brown.
Set on paper towels to catch excess oil
Then toss with lemon sauce
Garnish with toasted sesame seeds and fresh green onion
Orange Sauce Directions:
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.
Bring to a boil.
Remove from heat, and cool 10 to 15 minutes.
Then continue from "Step 4"
Serve and enjoy!
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