Lemon Orange Fried Chicken
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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.

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Ingredients

4-serving
  1. 2 Lemons
  2. 1 Orange
  3. 1/4 Cup Sugar
  4. 2 Pounds chicken skinless boneless thighs
  5. 3/4 Cup Flour
  6. 2 Eggs
  7. 1/4 Cup green onion minced
  8. 1/4 Cup canola oil
  9. 1/4 Teaspoon salt
  10. 1/4 Tablespoon black pepper

Method

30 mins
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    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.

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    Dice chicken into small pieces (2 inches long at most).

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    Sprinkle salt and pepper into the flour and mix. Crack eggs into a bowl and beat.

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    Dip each piece of chicken in egg and then into flour until it is coated in flour. Then roll lightly in green onions.

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    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.

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    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).

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    Once the chicken is done, turn off heat, pour the citrus sauce onto the chicken, and mix until the chicken is evenly coated.

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    Serve on white rice or similar cooked grain.

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