Asian Lemon Chicken: crispy chicken bites in a tangy lemon sauce—sounds good, right? After adding green onions, garlic, and fresh ginger, we're cooking!
Ingredient
– 1 & 1/2 pounds cooked popcorn chicken– 1 tablespoon vegetable oil– 4 green onions thinly sliced, green part and white part separated– 2 cloves garlic minced– 1 & 1/2 teaspoons minced fresh ginger root– 1/2 teaspoon chili flakes optional– 3/4 cup water– 3/4 cup granulated sugar– 1/3 cup lemon juice fresh squeezed or bottled– 1/2 teaspoon kosher salt– ½ teaspoon black pepper– Cornstarch slurry 1 tablespoon water and 1 tablespoon cornstarch whisked together
Introduction
It is recommended that you prepare the popcorn chicken in the oven and then set it aside in accordance with the instructions that are printed on the back of the packaging.
Step 1
It is recommended that the oil be put into a large skillet or wok and heated over a medium flame at first. Add the white part of the green onion, garlic, ginger, and chili flakes,
Step 2
if desired, once it has reached the temperature that you want it to be at. Continue to stir the mixture while it is cooking for thirty seconds until the aroma begins to rise.
Step 3
After you have added the water, sugar, lemon juice, salt, and pepper, you need to make sure that everything is thoroughly combined. Allow to reach a simmer for a while.
Step 4
It is recommended that the cornstarch slurry be added in a slow and steady manner while the mixture is being continuously whisked until it reaches a consistency that is thick.
Step 5
Throw the sauce in after adding the chicken to coat and warm it. As soon as possible. A garnish of remaining green onion should be added before serving or again.