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omnomnom2012-04-06 11:14 pm
cougars_catnip) wrote in omnomnom2012-04-06 11:14 pm
Honey Glazed Lemon Chicken
Hi everybody,
I first found this recipie in Martin Yan's Culinary Journey Through China and modified it to suit my family's tastes. Like most Chinese food recipies there are a few steps and it behoves you to do all the prep work before you start cooking. I start this in a frying pan and finish in the oven to avoid burning the crust before the center is done. I also soak my chicken in buttermilk for 12 hours first which tenderises the chicken and ensures it stays moist through the cooking.
I first found this recipie in Martin Yan's Culinary Journey Through China and modified it to suit my family's tastes. Like most Chinese food recipies there are a few steps and it behoves you to do all the prep work before you start cooking. I start this in a frying pan and finish in the oven to avoid burning the crust before the center is done. I also soak my chicken in buttermilk for 12 hours first which tenderises the chicken and ensures it stays moist through the cooking.
Honey Glazed Lemon Chicken
Serves 4
Ingredients
4 boneless, skinless chicken breast halves ( soak in buttermilk to cover over night. remove, rinse and pat dry then proceed with recipie )
Marinade
2 tablespoons oyster-flavored sauce
1 tablespoon cornstarch
Sauce
1/4 - 1/3 cup lemon juice
1/4 - 1/3 cup honey
2 tablespoons chicken broth
2 teaspoons soy sauce
1 teaspoon grated lemon peel or orange peel
2 teaspoons cornstarch
Place chicken pieces between 2 sheets of plastic wrap and pound lightly with flat side of a mallet until about l/4 inch thick. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a saucepan; set aside. Combine salsa ingredients in a bowl; set aside.
Place a frying pan over medium heat until hot. Add 1/2 inch of oil to pan and heat to about 350 deg. Dredge chicken in cornstarch; shake to remove excess. Dip into egg, drain briefly, and then coat with panko. Pan-fry chicken, turning once, and cook until golden brown, Put chicken on a cookie sheet and finish cooking in the oven ( 350 deg. F.) about 15-30 minutes depending on thickness of chicken. Remove and drain on paper towels.
I prefer to double the sauce recipe . Adjust lemon juice and honey ratio depending on preference of sweet to tart ratio. If you like it tart use 1/3 c. lemon juice to 1/4 c. honey. If you prefer it sweeter use 1/3 c. honey to 1/4 c. lemon juice. Mix all ingredients in a small pot and heat sauce over medium heat and cook, stirring, until sauce boils and thickens.
To serve, cut chicken into bite-size pieces, arrange on a plate, and pour sauce over the top. Serve with soup, fried rice and egg rolls.
Serves 4
Ingredients
4 boneless, skinless chicken breast halves ( soak in buttermilk to cover over night. remove, rinse and pat dry then proceed with recipie )
Marinade
2 tablespoons oyster-flavored sauce
1 tablespoon cornstarch
Sauce
1/4 - 1/3 cup lemon juice
1/4 - 1/3 cup honey
2 tablespoons chicken broth
2 teaspoons soy sauce
1 teaspoon grated lemon peel or orange peel
2 teaspoons cornstarch
Place chicken pieces between 2 sheets of plastic wrap and pound lightly with flat side of a mallet until about l/4 inch thick. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a saucepan; set aside. Combine salsa ingredients in a bowl; set aside.
Place a frying pan over medium heat until hot. Add 1/2 inch of oil to pan and heat to about 350 deg. Dredge chicken in cornstarch; shake to remove excess. Dip into egg, drain briefly, and then coat with panko. Pan-fry chicken, turning once, and cook until golden brown, Put chicken on a cookie sheet and finish cooking in the oven ( 350 deg. F.) about 15-30 minutes depending on thickness of chicken. Remove and drain on paper towels.
I prefer to double the sauce recipe . Adjust lemon juice and honey ratio depending on preference of sweet to tart ratio. If you like it tart use 1/3 c. lemon juice to 1/4 c. honey. If you prefer it sweeter use 1/3 c. honey to 1/4 c. lemon juice. Mix all ingredients in a small pot and heat sauce over medium heat and cook, stirring, until sauce boils and thickens.
To serve, cut chicken into bite-size pieces, arrange on a plate, and pour sauce over the top. Serve with soup, fried rice and egg rolls.
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My organic supermarket nearby sells great chicken -- or I could get local fowl from the market.
Thanks for sharing the additional info!
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