So this is my all time favorite Lemon Chicken recipe. SC (Sous Chef) Cortney and I prefer it with fried chicken, but you can make it healthier by pouring the sauce over grilled, broiled or baked chicken.
RECIPE
1/2 C. sugar
1 C. chicken broth
2 tsp lemon zest
1/3 C. lemon juice (bottled)
1/4 C. light corn syrup
1 TBL Rice Vinegar
1/2 tsp Kosher salt
1/4 tsp fresh cracked pepper
1 large garlic clove, minced
2 TBL cold water
2 TBL cornstarch
* Mix cornstarch and water together and set aside. In a medium saucepan, bring remaining ingredients to a boil, stirring constantly (but slowly). Reduce heat and simmer for 3-4 minutes. Turn up the heat so the sauce comes back to a boil. Mix the cornstarch again to get rid of any clumps and add it to the sauce. Stir constantly and simmer until it thickens- a couple minutes. Toss it with some Fried Chicken Nuggets (see recipe on Sept 18th post) and serve with rice. Garnish with crushed red pepper flakes- optional (I like a hint of heat).
RECIPE
1/2 C. sugar
1 C. chicken broth
2 tsp lemon zest
1/3 C. lemon juice (bottled)
1/4 C. light corn syrup
1 TBL Rice Vinegar
1/2 tsp Kosher salt
1/4 tsp fresh cracked pepper
1 large garlic clove, minced
2 TBL cold water
2 TBL cornstarch
* Mix cornstarch and water together and set aside. In a medium saucepan, bring remaining ingredients to a boil, stirring constantly (but slowly). Reduce heat and simmer for 3-4 minutes. Turn up the heat so the sauce comes back to a boil. Mix the cornstarch again to get rid of any clumps and add it to the sauce. Stir constantly and simmer until it thickens- a couple minutes. Toss it with some Fried Chicken Nuggets (see recipe on Sept 18th post) and serve with rice. Garnish with crushed red pepper flakes- optional (I like a hint of heat).
Tips:
- The sauce will seem like it's too thin, but the chicken and rice soak it up.
- I used 1 1/2 C. uncooked rice for this amount of sauce, brown or white.
- I sliced up the lemon I grated and put it in for the picture- I don't normally do that, but it turned out really pretty. If you're trying to impress a guest, add it for looks (just be careful not to get a seed in the sauce)! OR you can squeeze the lemon and use it for part of the juice needed. SC Cortney and I have found that the bottled juice is more potent, giving the sauce a better flavor- (I save the lemon and use it for smoothies or something else so it doesn't go to waste.).
- Rice Vinegar is sweeter- it's worth buying cause it will keep in your cupboard forever and it makes a difference for Chinese sauces. If you're in a pinch and don't have it, substitute regular white vinegar, but only use 1/2 TBL.
- I tried using the same recipe, but substituting orange for the lemon and it didn't turn out that great. Still working on that perfect orange chicken sauce.
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