Crispy Lemon Chicken
- 1 tablespoon corn starch
- 1/4 cup lemon Juice
- 1 grated lemon rind
- 1 1/2 cup chicken stock
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
- 2 egg whites
- 1/2 cup corn meal
- 1/2 cup flour
- 2 tablespoons water
- 3/4 pound chicken tenderloins
- 2 tablespoons oil
- chopped spring onion for garnish
- Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan.
- Bring to the boil and cook for 1 minutes. Set aside while preparing chicken.
- Lightly beat together the egg whites and water. Then mix together the flour and cornmeal. Dip the chicken in the egg white mixture, and then in the flour mixture to coat evenly.
- Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
- Pour over the lemon sauce and served garnished with chopped spring onion.
Oven “Fried” Orange Chicken
If Chinese orange chicken is one of your takeout favorites, save some money by making it at home! Oven “Fried” Orange Chicken is an easy orange chicken recipe that’s baked instead of fried, so it’s a no-guilt and less messy alternative. Serves: 6
- 2 1/2 pounds skinless, boneless chicken breasts
- 2 eggs, beaten
- 2 cups Panko-style breadcrumbs
- 1/2 cup flour
- 1 1/2 cups fresh squeezed orange juice
- 1 teaspoon orange zest
- 1/4 cup soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons rice wine
- 1 1/2 tablespoons Siracha (Hot Sauce)
- 3 garlic cloves, very finely minced
- 1 1/2 teaspoons finely mince fresh ginger
- 1 tablespoon cornstarch
- Toasted sesame seeds and thinly sliced green onion for garnish
- Cooked white rice for serving
- Preheat oven to 425 F. Spray one large baking sheet with cooking spray.
- Cut chicken into 1 inch pieces. Place well beaten eggs into a pie plate; combine Panko and flour in another pie plate, mixing well.
- Dip each piece of chicken into the egg mixture, then into the crumb mixture. Place on baking sheet so they do not touch. Bake for 10 minutes, turn using tongs and continue baking for another 10 minutes. Chicken should be cooked and lightly golden brown.
- While chicken bakes, combine all but 2 tablespoons of the juice along with zest, soy, brown sugar, rice wine, Siracha, garlic and ginger in a small saucepan. Place over high heat and bring to a boil, then stir and reduce heat to low. Continue to cook for 15 minutes.
- Combine reserved orange juice and cornstarch in a small bowl, stirring until smooth. Stir into the sauce and cook about 2 minutes until thickened. Remove from heat to a large bowl.
- Gently toss chicken with the sauce until well coated. Sprinkle with sesame seeds and sliced green onion and serve over cooked rice.
General Tso Chicken Crock Pot
This is all about taking a classic recipe and making it even better! Crispy fried chicken pieces cooked with a sweet tangy sauce – totally addictive and so much better than takeout!
- 2lbs chicken breasts boneless skinless
- 1cup cornstarch
- 1/2tsp salt
- 1/2tsp ground black pepper
- 2tbsp vegetable oil
General Tso Sauce
- 1tbsp garlic minced
1/4 cup hoisen sauce Recipe:Ingredients
- 4 tablespoons soy sauce.
- 2 tablespoons smooth peanut butter.
- 1 tablespoon dark brown sugar.
- 2 teaspoons rice wine vinegar.
- 1 garlic clove, finely minced.
- 2 teaspoons sesame seed oil.
- 1 teaspoon hot sauce (more or less to taste)
- 1/8 teaspoon black pepper
- 1/4cup soy sauce
- 1/4cup rice vinegar
- 2tbsp honey
- 2tbsp water
Serving – optional
- steamed rice
- red pepper flakes
- green onions / scallionsminced
- sesame seeds
- Slice chicken breasts into bite size pieces and place in a large ziplock bag with cornstarch, salt and pepper. Shake until coated.
- Place a large skillet over medium-high heat. Add 1 tbsp vegetable oil and half of the chicken pieces to the pan, shaking off excess cornstarch.
- Fry several minutes until lightly golden, and add all the browned chicken to the slow cooker. Repeat for the remaining chicken.
- Add the garlic, hoisin sauce, soy sauce, rice vinegar, honey and water to the slow cooker.
- Cook for 4 hours on low heat. (You may want to cook rice separately during this time.)
- When ready to serve, serve chicken with optional red pepper flakes, green onions and sesame seeds. Enjoy!
Note: if your sauce is not as sticky as you want, add 1 tablespoon cornstarch and cook on high heat for a minute or two stirring constantly until the sauce thickens.
SLOW COOKER HONEY GARLIC CHICKEN
Slow Cooker Honey Garlic Chicken – chicken thighs are slow cooked in an easy honey garlic sauce, then served over rice. This proves that dinner doesn’t have to be complicated to be good!
- 3 pounds boneless, skinless chicken thighs, trimmed or I use chicken breasts
- 1/2 cup low sodium soy sauce
- 1/2 cup ketchup
- 1/2 cup honey
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoon water
- Fresh basil, shredded, for topping
- Cooked rice, for serving
Place the chicken in the bottom of a 6 quart slow cooker.
In a small bowl, combine the soy sauce, ketchup, honey and garlic. Pour over the top of the chicken.
Place the lid on the slow cooker and cook on low for 4-6 hours, or on high for 2-4 hours.
Remove the chicken to a plate and cover with foil to keep warm. Transfer the liquid from the slow cooker to a pot and place over medium-high heat.
In a small bowl, whisk together the cornstarch and water. Stir into the liquid in the pot. Cook until the liquid slightly thickens.
Place the chicken and the sauce back into the slow cooker and stir to coat the chicken. Serve immediately, or leave the slow cooker on warm or low to keep warm.
Serve on top of rice and top with fresh basil. Serves 8