Lemon Orange Fried Chicken

Lemon Orange Fried Chicken

Tart fried chicken dish that goes well with rice and a hearty green vegetable. Tartness can be adjusted by ratio of lemons to oranges.

Lemon Orange Fried ChickenTart fried chicken dish that goes well with rice and a hearty green vegetable. Tartness can be adjusted by ratio of lemons to oranges.

Summary

5150
  • CourseEntrée
  • CuisineChinese American
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M

Ingredients

Lemons
2
Orange
1
Sugar
1/4 Cup
Skinless boneless chicken thighs
2 Pounds
Flour
3/4 Cup
Eggs
2
Minced green onion
1/4 Cup
Canola oil
1/4 Cup
Salt
1/4 Teaspoon
Black pepper
1/4 Tablespoon

Steps

  1. Squeeze juice from lemons and oranges into a small pot and remove seeds and pulp. Add sugar and simmer over low heat until mixture thickens.
  2. Dice chicken into small pieces (2 inches long at most).
  3. Sprinkle salt and pepper into the flour and mix. Crack eggs into a bowl and beat.
  4. Dip each piece of chicken in egg and then into flour until it is coated in flour. Then roll lightly in green onions.
  5. Coat frying pan in canola oil and turn on heat to medium. Add chicken when oil is hot enough that it sizzles when chicken is added.
  6. Flip chicken pieces when they are crispy and slightly browned (about 5 minutes). Remove chicken when both sides are slightly browned and chicken is cooked all the way through (about 5 minutes per side).
  7. Once the chicken is done, turn off heat, pour the citrus sauce onto the chicken, and mix until the chicken is evenly coated.
  8. Serve on white rice or similar cooked grain.