HONEY LEMON GINGER CHICKEN
The sauce is sweet and sour, with lemon and ginger flavor. The thickness of the sauce makes good glaze for breaded chicken. If you don't like thick sauce, take corn starch and water off.
Provided by Elsa Beene @elsabeene
Categories Chicken
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy medium sauce pan over medium heat.
- In a medium bowl, mix together flour, salt, garlic powder and pepper. Add chicken to flour mixture, toss to coat.
- Beat the egg whites in separate medium bowl. Put the panko bread crumbs in a galon ziploc plastic bag.
- Take chicken coated flour to beaten egg white and then place in a ziploc bag. Seal the bag and shake it until all small bite size chicken coated with bread crumbs.
- Separate chicken into 2 batches, deep fry first batch to golden brown and place the chicken in paper towel to drain from the oil. Repeat for second batch. Set breaded chicken aside.
- Peel the lemon skin with a peeler (not grated), set aside. Squeeze lemon and add into other sauce ingredients (except for corn starch, water, garlic and peanut oil) in a medium bowl.
- Heat peanut oil in a medium non-stick skillet over medium heat. Add lemon skin, cook until fragrant and add garlic. Cook for another 15 seconds (do not burn the garlic)
- Add sauce mixture into skillet, stir until bubble. Mix corn starch and water in a small bowl, pour into skillet, stir until the sauce become thick. Add breaded chicken and toss to coat. Turn the heat off.
- Serve on top of warm jasmine rice or rice noodle and garnish with chopped green onions and sesame seeds.
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