Asian Lemon Chicken Strips

Oh my goodness! I recently found a FANTASTIC recipe for Asian Lemon Chicken Strips on Pinterest, and had to share it with you!  Don’t they look scrumptious???? I made these for my husband and I last night for dinner, and they were fantastic.Asian Lemon Chicken Strips / The Grateful Girl Cooks! Crispy chicken breast strips are cooked, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!
WOW, WOW, WOW!! They are absolutely lip-smackin’ delicious! To quote my husband: “Wow, these really look and taste like something you’d order at a Chinese restaurant”.

The recipe itself is pretty straightforward. Directions are easy to follow and can be prepared (4 servings) in as little as 40 minutes! Crispy chicken strips coated in a sweet, sticky, lemon glaze… yet not too lemony, not too sticky, not too sweet. How can you go wrong? And did I mention just how delicious they are (repeat as needed)????  No, seriously…you need to make these. You won’t be sorry!

Here’s how easy they are to prepare: I used 3 large chicken breasts and cut them in long strips. Season chicken with salt and pepper. Dredge chicken strips into flour to coat, then dip into buttermilk, then back into the flour to coat. Set aside.

Raw chicken breast strips on platter

Raw, floured chicken strips on cookie sheet

Make up the sauce mixture and heat it in saucepan while you are cooking the chicken strips…

Lemon sauce and spoon in small bowl

Cook the chicken strips in hot oil until lightly browned on all sides and cooked through.

Strips of chicken frying in oil in skillet

Drain the cooked chicken strips on paper towels…

Fried chicken pieces draining on paper towel

Transfer the hot, thickened sauce to a skillet, then add the strips, one at a time. Gently turn to coat with sauce on all sides. Use a spoon and tongs to fully coat chicken pieces.

Piece of chicken being covered with Asian lemon sauce in skillet

Removed coated chicken strips to serving dish, garnished with toasted sesame seeds and some chopped green onion, and VOILA! Time to eat!

Lemon chicken strips garnished with green onions

I really hope you will give this easy-to-prepare delicious recipe a try…I think you’re gonna LOVE it!

Author's signatureRecipe Source: http://damndelicious.net/2014/02/15/asian-lemon-chicken-tenders/

Asian Lemon Chicken Strips
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chicken strips, coated in a light, sticky , Asian-inspired lemon glaze... you're gonna LOVE these!
Category: Entree
Cuisine: Chinese
Servings: 4 servings (2 strips per)
Calories Per Serving: 375 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For the chicken strips:
  • 1 cup vegetable oil
  • 4 boneless skinless chicken breasts , cut lengthwise into strips
  • Salt and pepper , to season
  • 1 1/2 cups all-purpose flour
  • 1 cup buttermilk
For the lemon glaze:
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar , packed
  • Juice of one lemon (I added the zest from the lemon to the sauce, also)
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
For garnish:
  • 1 teaspoon toasted sesame seeds
  • 1 sliced green onion (green stem only)
Instructions
  1. Place all the sauce ingredients in a saucepan. Stir to combine. Heat on medium; bring sauce to a rolling boil, then reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. The mixture will slightly thicken. Cook the sauce while cooking the chicken strips.
  2. Season the chicken strips with salt and pepper. Dredge the chicken strips, (one at a time) in flour to completely cover. then dip the strip into buttermilk to cover. Let the excess buttermilk drip off, then dredge the chicken strip in the flour again, making sure the flour fully coats the chicken. Set strips aside on a baking sheet, and continue with the remaining strips.
  3. Heat the vegetable oil in a large skillet until very hot (but not smoking). Once the oil is hot, add the chicken strips to the skillet. You may have to cook 3-4 at a time due to space limitations. Cook, then turn chicken after a few minutes on each side, to ensure all sides are golden brown. Once the chicken is golden brown and fully cooked, transfer the chicken strips to paper towels to drain. Continue with rest of chicken until done.
  4. Transfer the sauce into a clean skillet. Carefully (using tongs) place chicken strips (one at a time) into the hot sauce, turning gently to coat all sides. Remove chicken to serving dish. Repeat with next chicken strip. When all chicken strips are done, sprinkle tops with toasted sesame seeds and sliced green onion stems. Serve immediately, and enjoy!
Recipe Notes

Tip:: To "toast" sesame seeds: Place about a teaspoon into a dry skillet. Heat on medium, stirring constantly for a few minutes until the seeds turn a light brown. Remove from skillet to cool.

Nutrition Facts
Asian Lemon Chicken Strips
Amount Per Serving (1 serving)
Calories 375
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Lemon Chicken Strips / The Grateful Girl Cooks! Crispy chicken breast strips are cooked, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!

 

 

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Crispy chicken breast strips are cooked, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!

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