Crispy Chicken With Lemon Sesame Bbq Sauce Recipes

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SESAME CHICKEN WITH LEMON SAUCE



Sesame Chicken With Lemon Sauce image

Chicken in a simple sesame-lemon sauce. Using a lower sodium chicken broth, the dish can be healthy as well. Serve over a bed of hot cooked rice.

Provided by MTpockets

Categories     Chicken Breast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
2 tablespoons toasted sesame oil
1/8 teaspoon pepper (or to taste)
2/3 cup reduced-sodium chicken broth
3 scallions, thinly sliced (about 1/8 cup)
1 tablespoon sesame seeds, toasted
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons cornstarch

Steps:

  • Rinse and pat dry chicken breasts with paper towels.
  • Pour sesame oil onto a deep plate or into a shallow bowl and dredge chicken breast so both sides are coated with oil.
  • Place chicken on the unheated rack of a broiler pan, sprinkle with pepper and broil 4-5 inches from heat for about 5 minutes or until meat is cooked through and no longer pink.
  • Meanwhile, in a medium saucepan, combine chicken broth, scallions, sesame seed, lemon zest, lemon juice, and cornstarch.
  • Cook and stir over low-medium heat until sauce becomes thickened and bubbly and transparent, then cook for 1 minute more.
  • Pour sauce over chicken and serve immediately.
  • (If serving over rice, place chicken over rice before topping with sauce).

Nutrition Facts : Calories 438.2, Fat 19.3, SaturatedFat 3.2, Cholesterol 136.9, Sodium 181.9, Carbohydrate 6.9, Fiber 1.3, Sugar 0.8, Protein 57.4

CRISPY CHICKEN WITH LEMON SAUCE



Crispy Chicken With Lemon Sauce image

Crispy lemon chicken is a favorite of Chinese restaurant goers. This one is from the Mandarin restaurant in Beverly Hills CA.

Provided by aronsinvest

Categories     Chicken

Time 2h40m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

3 1/2 lbs chicken
6 cups stock or 6 cups water
1 cup oil
3 lemons
1/2 cup sugar
1 tablespoon soy sauce
2 tablespoons cornstarch

Steps:

  • Cook chicken in simmering chicken stock to almost cover until nearly tender about 20 minutes.
  • Remove and suspend over a bowl to dry at room temperature about 2 hours until chicken is thoroughly cooled.
  • Heat oil to 350 degrees in a wok to fry chicken.
  • Fry chicken for approximately 20 minutes turning until golden on oil sides.
  • Combine squeezed lemon juice from 3 lemons with sugar and 1/2 cup boiling water in a saucepan. Bring this to a boil and simmer for 2 to 3 minutes until sugar is dissolved. Add 2 teaspoons oil and soy sauce to sugar mixture. Remove from heat and set aside. Place chicken on a serving platter and garnish with triangles of lemon peel. Bring reserved sauce to a boil again. Mix cornstarch with a small amount of cold water to make a paste and stir into lemon sauce. Cook stirring until thickened slightly and spoon over chicken pieces.

Nutrition Facts : Calories 1131.9, Fat 91.1, SaturatedFat 17.5, Cholesterol 181.1, Sodium 423.2, Carbohydrate 37.6, Fiber 3.9, Sugar 25.1, Protein 46.4

SESAME CHICKEN SAUCE



Sesame Chicken Sauce image

This is restaurant-quality sesame chicken sauce. Better than most take-out Chinese! Serve over fried rice or lo mein noodles.

Provided by Nick Harris

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 9

1 cup chicken broth
¾ cup packed brown sugar
⅛ cup white vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
¼ cup cornstarch
½ cup water

Steps:

  • Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
  • Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 24.9 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 383 mg, Sugar 20.4 g

CRISPY LEMON CHICKEN



Crispy Lemon Chicken image

This is a great American type of fast food the more you taste it the more you want also by using the same recipe but substituting Orange for Lemon you have a sweeter version enjoy and let me know what you think

Provided by foxhay

Time 40m

Yield Serves 3

Number Of Ingredients 18

500grams boneless, skinless chicken
1 egg
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon vegetable oil
85g plain flour
2 tablespoons corn flour
oil (for frying) + 1 tablespoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon rind
80ml fresh lemon juice
1 spring onion chopped
2 lemon segments
1/2 tablespoon corn flour
60ml hoi sin sauce with five spice (Sharwoods)
Dash cayenne pepper
2 tablespoons sugar
Salt and Pepper to taste

Steps:

  • Cut your chicken into 2 inch pieces and put them into a large bowl.
  • Add in the egg, salt, pepper and oil. Mix it well and set aside.
  • In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
  • And mix it well set aside.
  • Add the chicken into the flour mix and coat each piece generously.
  • Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
  • When the temperature is 375 degrees,
  • Carefully put some chicken pieces in small batches and fry for 4 minutes
  • Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
  • Finish frying the chicken until they're all done.
  • Set aside keep warm and put together your glaze in the next step.
  • Method Glaze:
  • Let your oil cool slightly in the wok
  • Remove all but 2 tablespoons of oil and put it over medium heat.
  • Saute the minced garlic for a minute, being careful not to burn it
  • Add the rest of the ingredients in and bring the mixture to a boil.
  • Add 1/2 tablespoon corn flour mixed with a little cold water
  • Make sure to stir this for 3 minutes
  • Reduce the heat and simmer it until a saucy thick glaze is created.
  • Pour the glaze over the chicken and serve!
  • Scatter the Spring onion and lemon segments

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

Steps:

  • Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  • Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  • In a medium-sized saucepan heat the oil to 325˚F (170°C),
  • Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  • In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  • Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the lemon sauce.
  • Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
  • Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
  • Enjoy!

CRISPY CHICKEN WITH LEMON-SESAME BBQ SAUCE



Crispy Chicken with Lemon-Sesame BBQ Sauce image

Categories     Sauce     Chicken     Fry     Lemon     Simmer

Yield feeds 4

Number Of Ingredients 17

The Chicken
8 chicken thighs
Creole Seasoning (page 167)
Flour
Peanut oil for frying
The Sauce
2 tablespoons peanut oil
1 heaping tablespoon minced garlic
1 heaping tablespoon minced fresh ginger
2 tablespoons seeded and minced jalapeño pepper
1/3 cup soy sauce
1 to 2 teaspoons grated lemon zest
Juice of 1 lemon
1/4 cup honey
1 tablespoon sesame oil
1 cup Mutha Sauce (page 165)
3 tablespoons toasted sesame seeds

Steps:

  • Strip the skin from the chicken thighs and season lightly with Creole seasoning. Toss them around in some flour, knocking off any excess. Pour 1/4 inch of peanut oil in a heavy skillet and fire it up over medium-high heat til it's hot but not smoking. Fry the thighs til golden and cooked through, about 20 minutes. Flip them once after 10 minutes.
  • Get busy making the sauce while the chicken's cooking. Slap a small saucepan on the stove and add the peanut oil. Heat the oil over medium heat, and add the garlic, ginger, and jalapeños. Cook til the veggies are soft, then add the soy sauce, lemon zest, lemon juice, honey, sesame oil, and Mutha Sauce. Simmer for 5 minutes. Push the sauce off the direct heat, but keep it warm.
  • Check the chicken, and once it's done, take it out of the oil and let it drain briefly. Dip each piece in the sauce and arrange on a platter. Sprinkle the toasted sesame seeds over the chicken, and serve with any sauce that's left.

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