Best Leeann Chin Sesame Chicken Recipe 395 Recipes

Leeann Chin Sesame Chicken Recipe - (3.9/5) image

Provided by á-46330

Number Of Ingredients 20

2 whole chicken breasts
1 egg
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup granulated sugar
1 cup chicken broth
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili paste
1 teaspoon vegetable oil
1 clove garlic, finely chopped
Vegetable oil for the wok
2 tablespoons toasted sesame seeds

Steps:

Remove bone and skin from chicken, cut into 2 x 1/2 inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done. Heat oil to 375 degrees F. Fry about 1/2 the chicken 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds. Good when made with fun see noodles. Cook those before you do the chicken.

Leeann Chin Lemon Chicken Recipe - (3.9/5) image

Provided by á-46330

Number Of Ingredients 43

2 2 2 lbs boneless, skinless chicken breast
1 1 1 Tbsp vegetable oil
1 1 1 egg
2 2 2 tsp of corn starch
1 1 1 tsp of salt
1 1 1 tsp of soy sauce
1/4 1/4 1/4 tsp of pepper
Vegetable oil for frying
1/4 1/4 1/4 cup of flour
1/4 1/4 1/4 cup of water
2 2 2 Tbsp of corn starch
2 2 2 Tbsp of vegetable oil
1/4 1/4 1/4 tsp of baking soda
1/4 1/4 1/4 tsp of salt
Lemon Sauce
1/2 1/2 1/2 cup of chicken broth
1/4 1/4 1/4 cup of honey
3 3 3 Tbsp of fresh lemon juice
2 2 2 Tbsp of light corn syrup
2 2 2 Tbsp of light vinegar (Rice vinegar is fine, but will be milder flavored)
1 1 1 Tbsp of vegetable oil
1 1 1 tsp of ketchup
1 1 1 clove of garlic minced
1/2 1/2 1/2 tsp of salt
Dash Dash of pepper
1/2 of 1/2 of a lemon with the pith removed
1 1 1 Tbsp of corn starch
1 1 1 Tbsp of water
1/2 1/2 1/2 lemon thinly sliced for garnishing
ANOTHER LEEANN CHIN LEMON SAUCE FOR LEMON CHICKEN
1/2 1/2 1/2 1/2 chicken broth OR 1/2 tsp chicken granules or 1/2 cube chicken bouillon
1/4 1/4 1/4 cup of honey (replace with maple syrup)
3 3 3 Tbsp of fresh lemon juice
2 2 2 Tbsp of light corn syrup
2 2 2 Tbsp of light vinegar
1 1 1 Tbsp of vegetable oil
1 1 1 tsp of ketchup
1 1 1 clove of garlic minced
1/2 1/2 1/2 tsp of salt
dash dash of pepper
1/2 of 1/2 of a lemon with the pith removed
1 1 1 Tbsp of corn starch
1 1 1 Tbsp of water

Steps:

Chicken Directions: Cut each chicken breast into fourths. Place chicken in a shallow glass dish. Mix the 1 Tbsp of vegetable oil, 1 egg, 2 tsp of corn starch, 1 tsp of salt, soy sauce and 1/4 tsp of pepper. Pour over the chicken, and turn to coat both sides. Remove the chicken from the marinade, and reserve the marinade. Heat vegetable oil to 350° in a wok or frying pan. The oil should be 1 1/2" deep. Mix the flour, water corn starch, vegetable oil, baking soda and salt into the reserved marinade. Dip the chicken into the batter. Fry the chicken in small batches, until light brown, about 3 minutes. You will need to turn the chicken once during this cooking. Drain on paper towels. Heat the oil to 375°. Add all of the chicken at 1 time and fry again for 2 more minutes, or until it is golden brown. You will need to turn the chicken during cooking. Drain on paper towels and then cut the chicken crosswise into 5 or 6 pieces. Pour lemon sauce over the chicken Lemon Sauce Directions: In a large sauce pan, over medium heat, add all of the ingredients except the corn starch and water. Bring to a simmer. Mix together the water and cornstarch until corn starch is dissolved. Stir in to the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel and pour over the chicken. Garnish with the lemon slices. Notes I usually make the sauce first. This way, I reheat it slightly before the chicken is done, and can pour it over the hot chicken.