So this incredible Asian restaurant down the way called ‘Yuan-Yuan’ that has a ‘Lemon chicken’ over steamed rice that is absolutely to die for. The chicken (all white meat) is crunchy yet tender. The fresh made sauce is just the right blend of tangy and sweet with a nice ‘bite’ of fresh chopped ginger. Served over warm steamed rice and all topped off with wonderful chopped spring onions, cool and crunchy… It is out of this world, crazy good. The waitpersons are extraordinaire and the atmosphere is fun and flirty. Alas, the cost of eating there often can be demanding, soooo
In the realm of things, the next best thing is to make a yummy lemon chicken over jasmine rice at home… and the almost popcorn-like smell of the jasmine rice is mouth watering to say the least. Amazingly simple; this is an easy one to make,
Cook Jasmine rice for 4 people, while it’s cooking
For chicken:
4 whole chicken breasts (8 halves) skinless, boneless
1/2 cup cornstarch
1/2 tsp sea salt
1/8th tsp pepper
1/4 cup water
4 egg yolks , slightly beaten
3 cups vegetable oil for frying
For Lemon Sauce:
3 cups cool water
1cup fresh squeezed lemon juice (with pulp, remove seeds)
1/2 cup dark brown sugar packed
1/2 cup honey
4 tsp instant chicken bouillon
2 tsp fresh ginger root (chopped fine)
2 tblsp fresh grated lemon zest
4 cut fresh spring or green onions for garnish
For Chicken:
Filet breast in half horizontally, removing all chicken "boogies"
You now have 16 breast pieces.
Pound each breast with mallet or edge of saucer to tenderize
Set aside
In small bowl combine cornstarch, sea salt and pepper, slowly blend in egg yolks and water
Heat oil in Wok or deep pan till oil temp is 375 degrees
Dip chicken breasts in batter one at a time, slide carefully into hot oil,
Deep fry about 3 at a time until golden, about 5 minutes
Drain on paper towels, keeping cooked chicken warm till all the meat is cooked,
Cut each breast into four or five vertical strips, and place on top of cooked jasmine rice
For sauce: combine all ingredients for sauce in medium saucepan till well blended,
Cook over medium heat till sauce thickens (about 5 minutes).
Place chicken on a bed of cooked rice, cover chicken with lemon sauce and sprinkle with chopped spring/green onions for serving.
This recipe receives 5 yums up.
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