Crispy fried chicken bites tossed in a zesty, tangy lemon sauce with a hint of sweetness. This popular Indo-Chinese appetizer is a flavor explosion, perfect for parties or as a vibrant main course.
A quick and easy weeknight meal that transforms leftover rice into a flavorful dish packed with crisp vegetables and savory sauces. Better than takeout and ready in under 20 minutes!
Tangy lemon chicken with aromatic, fiber-rich vegetable fried rice – a delicious, kid-approved dinner!
This chinese_american dish is perfect for dinner. With 797.88 calories and 52.2g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (finely chopped)
2 pc Green Chili (slit lengthwise)
0.25 cup Spring Onion (whites and greens separated, chopped)
1 cup Chicken Stock (or water)
3 tbsp Lemon Juice (freshly squeezed)
1 tsp Sugar
2 tbsp Water (for cornflour slurry)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken cubes, ginger-garlic paste, 3 tsp (1 tbsp) of soy sauce, black pepper powder, beaten egg, 3 tbsp of cornflour, all-purpose flour, and 0.5 tsp of salt.
Mix thoroughly until each piece of chicken is evenly coated.
Set aside to marinate for at least 15-20 minutes.
2
Fry the Chicken
Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
Fry for 4-5 minutes per batch, turning occasionally, until golden brown, crispy, and fully cooked.
Use a slotted spoon to transfer the fried chicken to a wire rack to drain excess oil.
3
Prepare the Lemon Sauce
In a separate pan, heat 2 tbsp of oil over medium heat. Add the chopped garlic, ginger, green chilies, and spring onion whites. Sauté for 1 minute until fragrant.
Pour in the chicken stock, the remaining 1 tsp of soy sauce, lemon juice, sugar, and the remaining 0.25 tsp of salt. Bring the mixture to a simmer.
In a small bowl, whisk the remaining 1 tbsp of cornflour with 2 tbsp of water to create a smooth slurry.
While stirring the sauce, slowly pour in the slurry. Continue to cook and stir for 1-2 minutes until the sauce thickens to your desired consistency.
4
Combine and Serve
Immediately add the crispy fried chicken to the thickened sauce.
Toss gently for about 30 seconds to coat the chicken evenly without making it soggy.
Garnish with the chopped spring onion greens and serve hot for the best texture.
397cal
11gprotein
55gcarbs
15gfat
Ingredients
4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
2 pcs large eggs (Lightly beaten in a small bowl.)
4 clove garlic (Finely minced.)
1 tbsp fresh ginger (Finely grated.)
3 pcs scallions (Thinly sliced, with white and green parts separated.)
1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)
Instructions
1
Prepare the Eggs
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
Remove the scrambled eggs from the wok and set them aside on a plate.
2
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok over high heat.
Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3
Fry the Rice
Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
