Tag: CrispyChicken

Crispy Chicken Parm Smashed Tacos
May 4, 2026

Crispy Chicken Parm Smashed Tacos

Quick chicken parm tacos made by pressing seasoned ground chicken onto tortillas, coating in panko, pan-cooking until set, then finishing in the oven with tomato sauce and melted cheese. Prep Time:10minutes minsCook Time:20minutes minsServings:5 Tacos Ingredients For Chicken Tortilla / Assembly Instructions  Take a second to press it …

Chicken
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by CookDiaries
Baked Chicken Legs
November 15, 2024

Baked Chicken Legs

Tender, juicy chicken legs that are tossed in seasonings and baked until they have a crispy skin! Ingredients Seasonings Instructions Tips How long does baked chicken last?Cooked chicken lasts for up to four days in the refrigerator. You can enjoy it warmed up, but the …

Dinner & Lunch
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by CookDiaries
Chinese Lemon Chicken
October 16, 2024

Chinese Lemon Chicken

Easy Chinese Lemon Chicken with a sticky honey, lemon and garlic sauce. Better than takeout in less than 30 minutes!

Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: 4 people

Ingredients 

CHICKEN:

  • ▢ 21 oz chicken tenderloins cut into 1-inch pieces
  • ▢ 1 large egg
  • ▢ 2 tablespoons soy sauce
  • ▢ 2 tablespoons Chinese shaoxing wine or white vinegar
  • ▢ 1/2 cup corn starch
  • ▢ 1/2 cup vegetable oil or canola oil

LEMON SAUCE:

  • ▢ 1 tablespoon oil
  • ▢ 3 teaspoons garlic minced
  • ▢ 1 teaspoon ginger ginger or finely grated
  • ▢ 1/2 cup chicken stock or broth
  • ▢ 2 tablespoons soy sauce
  • ▢ 4 tablespoons lemon juice of one lemon, about 3-4 tablespoons
  • ▢ 2 tablespoons sugar
  • ▢ 2 tablespoons honey
  • ▢ 1 pinch salt to taste
  • ▢ 2 teaspoons corn starch dissolved in 2 tablespoons water
  • ▢ 1 teaspoon sesame seeds to garnish
  • ▢ 1 tablespoon green onions thinly sliced to garnish
  • ▢ 5 lemon slices to serve – optional
Ingredients laid out with honey, ginger, lemon, garlic, oil, stock, chicken, lemon juice, corn starch, sugar, egg, salt, soy sauce, wine, green onion, sesame seeds

Instructions 

FOR THE CHICKEN:

  • In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
  • Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
  • Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through.
  • Drain on a plate lined with paper towel. Discard oil and wipe wok/pan over with paper towel.

FOR THE SAUCE:

  • Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant (about 30 seconds).  Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk, bring to a simmer until the sugar dissolves.
  • Whisk corn starch mixture into the simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes).
  • Garnish with sesame seeds, green onions and lemon slices. Serve.

Notes

Tip: Use a cornstarch slurry to thicken the sauce. 

Nutrition

Calories: 660kcal |
Carbohydrates: 47g |
Protein: 38g |
Fat: 37g |
Saturated Fat: 6g |
Polyunsaturated Fat: 18g |
Monounsaturated Fat: 10g |
Trans Fat: 0.2g |
Cholesterol: 143mg |
Sodium: 1.254mg |
Potassium: 865mg |
Fiber: 4g |
Sugar: 19g |
Vitamin A: 159IU |
Vitamin C: 80mg |
Calcium: 66mg
Iron: 2mg |

Chicken
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by CookDiaries