Chicken Lemon Teriyaki
ID: fa837467...
This is an exquisite dish that will have you reaching for more rice, featuring a perfect harmony between the refreshing acidity of lemon and a sweet-and-savory teriyaki glaze. The juicy chicken is perfect for bento boxes, meal prep, or as an appetizer.
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🍳 Cooking Flow
Cut the chicken into bite-sized pieces and season with salt and pepper. → Squeeze half of the lemon to extract 1 tablespoon of juice, and slice the other half. → Pat the chicken dry, coat with cake flour, brown the skin side, then cover and steam-fry. → Wipe excess oil from the pan, add seasonings and lemon juice, and reduce for about 1 minute. → Return the chicken to the pan to coat with the sauce, then add the lemon slices and toss briefly.
Cooking Steps
Brief Cooking Order
Cut the chicken into bite-sized pieces and season with salt and pepper. → Squeeze half of the lemon to extract 1 tablespoon of juice, and slice the other half. → Pat the chicken dry, coat with cake flour, brown the skin side, then cover and steam-fry. → Wipe excess oil from the pan, add seasonings and lemon juice, and reduce for about 1 minute. → Return the chicken to the pan to coat with the sauce, then add the lemon slices and toss briefly.
Introduction
This is an exquisite dish that will have you reaching for more rice, featuring a perfect harmony between the refreshing acidity of lemon and a sweet-and-savory teriyaki glaze. The juicy chicken is perfect for bento boxes, meal prep, or as an appetizer.
Step 1
Cut the chicken thigh into bite-sized pieces, remove excess fat and skin, then sprinkle with salt and pepper to season.
Step 2
Cut the lemon in half; squeeze one half to extract 1 tablespoon of juice. Thinly slice the other half and remove the seeds.
Step 3
Pat the chicken dry with a paper towel to remove excess moisture, then lightly coat the pieces with cake flour using a sieve.
Step 4
Heat salad oil in a frying pan over medium heat, place the chicken skin-side down, and cook for about 2 minutes.
Step 5
Flip the chicken over, cover with a lid, and steam-fry on low heat for about 3 minutes to ensure it is cooked through.
Ingredients List
Important Notes
Cutting chicken thighs along the border between the drumette and thigh meat helps break up the muscle fibers, resulting in a more tender texture. 💡
Since you are using the peel, it is recommended to use domestic lemons or those labeled as wax-free and safe to eat with the skin on. ⚠️
You can use potato starch instead of cake flour; cake flour creates a fragrant crust, while potato starch makes the sauce cling more easily. 🍳
Honey adds richness and shine to the sauce, but you can substitute it with 2 teaspoons to 1 tablespoon of sugar if you prefer. 👥
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