How to make lemon chicken?

Question

need help making it. it does not come out like when you go out to eat. 8o(

Answer 1

this is a simple recipe mate its great 2

Ingredients:

1 whole chicken cut up into serving pieces

1/3 cup flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 cup oil to saute

1 can ( 22 oz. ) lemon pie filling

1/2 cup water

1/4 cup soy sauce

1/4 cup cider vinegar

Turn this recipe into a puzzle! [click]

Directions:

Place flour and seasoning in bag and add chicken and shake bag to coat chicken pieces. Heat oil in heavy duty skillet and brown chicken on both sides. Arrange chicken in oblong baking pan. Combine pie filling, water, soy sauce and vinegar and pour over chicken. Bake 375F uncovered 45 minutes to 1 hour or chicken is tender. Garnish with lemon slices and chopped parsley. Serves 4 Serve over hot rice

Answer 2

Lemon Chicken Recipe

Ingredients

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

2 Tbsp lemon zest

1/3 cup lemon juice

2 cloves garlic, crushed

2 Tbsp fresh chopped thyme (or 2 teaspoons dried)

1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)

1 teaspoons salt

1 teaspoon black pepper

2-3 Tbsp melted butter

Lemon slices for garnish

Method

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (b*****s have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the b*****s, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.

Answer 3

http://www.cooks.com/rec/search/0,1-0,le...

Answer 4

Cook a chicken like you normally do, then squirt lemon juice all over it? Sorry, I don't really know for sure

Answer 5

Lemon Chicken Recipe

1 large egg

1 teaspoon Asian seasoning

4 boneless, skinless chicken b*****s, cut into thin strips

1/4 cup plus 1 1/2 teaspoons cornstarch

1/3 cup chicken stock

1/4 cup fresh lemon juice

2 tablespoons soy sauce

1 tablespoon dark brown sugar

2 teaspoons lemon zest

1/4 cup peanut oil

1 tablespoon water

1/4 cup finely chopped green onions

2 teaspoons minced ginger

2 teaspoons minced garlic

1/4 cup julienned green onions, garnish

1 tablespoon toasted sesame seeds, garnish

In medium bowl, beat the egg lightly with the Asian seasoning. Place 1/4 cup cornstarch in a shallow dish. One at a time, dredge the chicken in the cornstarch and dip into the egg wash, shaking to remove any excess. Dredge again in the cornstarch to lightly coat.

Place on a baking dish and let stand for 5 minutes. Just before cooking, shake off any excess cornstarch.

In a bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce, brown sugar, and lemon zest. Set aside.

In a wok, heat the oil over medium-high heat until hot but not smoking. Add the chicken strips (making sure not to overcrowd the pan.) Fry them for about 3 minutes, until crisp, turning once. Remove with a slotted spoon and drain them on paper towels. In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water. Pour nearly all the oil out of the wok. Add the green onions, ginger, and garlic and stir-fry for 30 seconds. Add the lemon sauce, stir to combine, and bring to a boil.

Add the cornstarch mixture and cook, stirring, until thick. Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.

Remove from the heat and divide among 4 plates. Garnish with the julienned green onions and toasted sesame seeds and serve.

Answer 6

Ingredients:

1 whole chicken cut up into serving pieces

1/3 cup flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 cup oil to saute

1 can ( 22 oz. ) lemon pie filling

1/2 cup water

1/4 cup soy sauce

1/4 cup cider vinegar

Turn this recipe into a puzzle! [click]



Directions:

Place flour and seasoning in bag and add chicken and shake bag to coat chicken pieces. Heat oil in heavy duty skillet and brown chicken on both sides. Arrange chicken in oblong baking pan. Combine pie filling, water, soy sauce and vinegar and pour over chicken. Bake 375F uncovered 45 minutes to 1 hour or chicken is tender. Garnish with lemon slices and chopped parsley. Serves 4 Serve over hot rice.

Answer 7

LEMON CHICKEN

1 whole chicken

1 cup lemon juice

3 teaspoons sugar

saffron

cardamon

750 ml (about 3 cups) chicken stock

5 largely cubed potoatoes

flour

5 tablespoon olive oil

Shallow fry whole chicken in oilve oil to seal in flavour. Remove chicken from the pot after it has turned golden brown and set aside.

Prepare sauce in the same pot that chicken was cooked in by sprinkling flour into the oil left behind from the chicken; add cardammon, saffron, and pour in the stock.

Make sure stock is added slowly so that the flour turns into a paste.

When all of the stock has been added, mix in the lemon and sugar. Then add the chicken with the cubed potatoes and simmer for 1 hour on medium heat, stirring at 15 minute intervals.

hope this helped and good luck :-)