Breaded Chicken Balls With Lemon Glaze Recipes

BREADED CHICKEN BALLS WITH LEMON GLAZE

Steps:

• Slice the breasts into about 1-1/2-inch cubes (or smaller) then place in a large bowl.
• Toss the chicken strips with 2 tablespoons soy sauce and 1/2 teaspoon salt; cover and chill for 20 minutes.
• For the batter; in a small bowl beat the eggs with 1/4 cup cornstarch, baking powder and pinch white pepper.
• Heat 2 cups vegetable oil in a wok to 350 degrees F.
• Using clean hands completely coat/toss the chicken with the cornstarch batter.
• Place chicken in the hot oil and fry (in batches) until browned and cooked through; set aside to a large serving plate and tent loosely with foil to keep warm while making the lemon sauce.
• For the lemon glaze; in a medium bowl combine 1/3 cup sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, 3/4 teaspoon salt and food coloring (if using) mix until combined then add in the peeled lemon slices.
• Heat 2 tablespoons oil in the wok and slowly stir in the lemon glaze mixture; cook stirring until the glaze is clear (at this point you can remove the lemon slices or leave in the sauce).
• Drizzle the glaze over the chicken.
• Place fresh lemon slices on top if desired.
• Serve with cooked rice.

SPICY GARLIC CHICKEN WITH LEMON GLAZE

Steps:

• Season chicken with salt and pepper. Stir together panko, garlic and oregano; place in a shallow dish. Dredge both sides of chicken in panko mixture.
• Combine lemon juice, honey, tabasco, and zest for glaze in a small bowl, set aside.
• Heat oil in a nonstick skillet over medium heat. Add chicken; saute' until browned on both sides and cooked through, about 12 minutes. Remove chicken from the skillet.
• Add lemon-honey glaze to the skillet; reduce until syrupy, less than a minute. Return chicken to the skillet, flipping the pieces once to coat them with glaze.
• Serve.

BREADED LEMON-GARLIC CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
• In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
• In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
• Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
• Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
• Place a slice of cheese on top the last 10 minutes of baking if desired.
• Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).