Lemon Inspired Sizzling Supper

One of the things I find most amazing about Chinese Chicken Recipes such as Lemon, Orange or General Tso’s Chicken is that the basic chicken preparation can remain the same. All you really need do is create a different sauce for the finish, creating different dishes.

If you wanted to, you could double or triple the chicken portion of any of these dishes, then create one sauce for each. Once I realized that, we stopped going out as often for Chinese. One of the things I love about a Chinese restaurant is that Hubby will order one dish, Kiddo another and I a third. It’s served family style, so we all share. Generally it’s one beef, one chicken and one pork or shrimp. Some sticky rice, maybe some noodles or fried rice and we are all satisfied, with a doggie bag of goodies to take home.

I will confess another reason we stopped dining out is that our favorite Chinese Restaurant did not survive the Pandemic. Thus far we haven’t found a Chinese sit-down that can compare to what I make at home. The biggest drawback to being an accomplished home-chef is that you have a hard time spending hard earned money to eat out when you know you can serve it up at home for a fraction of the cost.

I need to wander off subject for just a minute. A new restaurant did open up not far from our home. It’s called Famous Dave’s. It was started by a man named Dave Anderson, an Ojibwe-Choctaw who was the head of the Federal Bureau of Indian Affairs for a short time while running his take on Barbecue. There are now over 180 locations in 33 states. The food is amazing! While you can order individual plates, the combination platters that are served on tin garbage can lids are incredible. It’s as good as anything you could cook up at home. The pork ribs fall off the bone. The beef brisket is so tender and perfectly smoked. And the fried chicken is crisp yet juicy. Even the cornbread muffins and baked beans would make a southern mamma proud – all from an Indian in Wisconsin! Hubby and I decided after only one visit, if we are going to spend money dining out, this is the place to do it.

Now where were we? Oh yeah, today is Lemonade Day. Instead of pouring a nice glass of lip-puckering liquid sunshine, I thought I’d serve up a lemon chicken instead. For whatever reason, I really seem to be in an Honor My Asian roots frame of mind lately. While my mother was a mix of Spanish (her father) and Filipino-Chinese (her mother pictured here), I never thought of her or me for that matter as Asian. While classified as Asian, Filipinos are more akin to Pacific Islanders.

The down side to Chinese food is that I make a huge, huge mess in the kitchen. Oh but isn’t it all worth the effort in the end? One more thing, while this is a lemon chicken, it has the bite of something much spicier. Diner be ware. Enjoy this beautiful day the Lord has made!

Spicy Chinese Lemon Chicken
Chicken
1-1/2 lbs Chicken Tenderloins
1 large Egg
2 tablespoons Soy Sauce
2 tablespoons Rice Wine
1/2 cup Cornstarch
1/2 cup Vegetable Oil for frying

Cut chicken into 1-inch pieces, set aside.

In a large shallow bowl whisk egg, soy sauce and wine. Add chicken pieces, mix well. Cover and marinate for 20 minutes.

Place cornstarch into a rimmed baking tray. Pour the chicken with marinade into the cornstarch. Coat chicken pieces evenly, lightly pressing the cornstarch to adhere to the chicken.

Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot (325-degrees) shake off excess cornstarch from the chicken pieces. Toss into the hot oil in patches to form a singer layer and fry about 5-6 minutes, turning half-way through frying time with a spider web spatula. Cook until golden and cooked through.

Remove chicken, drain on a plate lined with paper towels. Keep warm. Discard the oil in the wok with a paper towel; make the sauce.

Lemon Sauce
3 Garlic Cloves
2 teaspoons Cornstarch
2 tablespoons Water
1 tablespoon Oil
2 tablespoons Soy Sauce
4 tablespoons Lemon Juice
2 tablespoons Sugar
2 tablespoons Honey
1 pinch Salt
1 teaspoon Red Pepper Flakes or to taste
1 teaspoon Ginger Powder
1/2 cup Chicken Stock
2 Green Onions
1 large Lemon

Peel and mince garlic. Dissolve cornstarch in water to create a slurry. Heat oil in the wok over medium high heat.

While the oil heats mix soy sauce, lemon juice, sugar, honey, a pinch of salt and the red pepper flakes in a small bowl. Set aside.

Once the oil is hot sauté the garlic with ginger until fragrant, about 30 seconds. Add chicken stock and soy mixture. Whisk, bring to a simmer and cook until the sugar dissolves completely.

Whisk in the cornstarch slurry, simmer until sauce thickens, stirring nearly constantly. Toss chicken in the sauce until evenly coated.

Transfer to a serving platter. Snip green onions, cut lemon into wedges. Sprinkle the onions over the chicken. Garnish the platter with lemon wedges. Serve with Sticky Rice and enjoy.

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Remain in Me, as I remain in you, says the Lord;
whoever remains in Me will bear much fruit.