Recipe: Sucker-Punch Lemon Chicken
Okay, I will be straight with you – if you do not like sucking on a straight lemon that has a concentration +5 – walk away. There is a VERY good reason it has sucker-punch in the name. If you do – stick around! Have a Lemon Head while you wait! I really like lemon. My husband thought he really like lemon, until a bite of his chicken knocked his teeth out. Our daughter on the other hand made a happy plate like I had fed her Lemon Heads. It’s your choice.
I really like lemon.
Okay, so taste has the first reason for why I like lemons. Second reason is that those little shits can clean! Mikey (my husband :P) used the the half-rinds and kosher salt to scrub the stains out of our sink and the hard-water spots our of our shower. Oh. My. God. The smell-good beauty of it. And after he was finished with them – down the disposal they went! Now the stains are out of my tub and sink and my disposal smells all fresh like.
I really like lemons.
Sucker-Punch Lemon Chicken
1 Tbsp lemon zest
1/4 cup fresh squeezed lemon juice
(These first two ingredients will take about 2-3 medium lemons)
3 Tbsp soy sauce
3 Tbsp sugar
4 Tbsp water
3 green onions, sliced
2-4 chicken leg quarters
1 tsp cornstarch
1 Tbsp water
1 green onion, sliced
lemon, thinly sliced
1. When zesting the lemons, a regular fine cheese grater can be used, remember to only get the yellow part; the white is bitter. Press and roll the lemons to get the most juice out of them. Stir together the zest, juice, soy sauce, sugar, water, and green onions until the sugar is totally dissolved.
2. Put the chicken skin down in a container and cover with 1/3 of the lemon marinade. Marinate 30 minutes or overnight.
3. Heat 1 tsp oil over Medium-High heat in a large frying pan. When the oil gets hot, put the chicken, sans marinade, on for 3 minutes each side. Turn skin side up, adding all of the lemon marinade. Turn the heat down to simmer, covered, for 20 minutes. Mix together the cornstarch and water. Bring the marinade to a high boil and pour in the cornstarch, stirring or swirling the pan to mix. Once the sauce starts to thicken, turn off the heat and serve! Garnish with the reserved green onion and lemon slices.
Goes great with rice and steamed bok choy.