#asianchicken

This Asian Lemon Chicken recipe uses the sour taste of lemons along with a secret ingredient to make a sweet and sour dish that tastes great. The air fryer makes sure that the chicken is perfectly crispy and tasty.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup cornstarch. 2 eggs, beaten. 1/4 cup soy sauce. 1/4 cup freshly squeezed lemon juice. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/2 teaspoon red pepper flakes. 1/4 cup secret ingredient e.g., pineapple juice. 2 tablespoons vegetable oil. Sesame seeds and chopped green onions for garnish optional.

Instructions: Separate the chicken breasts into small pieces that you can easily eat. Cover the chicken pieces with cornstarch in a shallow bowl. Then, dip them in the beaten eggs, making sure they are covered all the way through. In the air fryer, heat the vegetable oil to 360F 180C. Make sure the chicken pieces don't touch each other when you put them in the air fryer basket. Flip the chicken over every 12 to 15 minutes until it is golden brown and crispy. Put soy sauce, lemon juice, honey, minced garlic, grated ginger, and red pepper flakes in a bowl. Mix them together while the chicken is cooking. Mix the secret ingredient into the sauce well, like pineapple juice. After the chicken is done, take it out of the air fryer and put it in a big bowl. Add the ready-made sauce to the hot chicken and toss it around to coat it all. If you want, you can add sesame seeds and chopped green onions as a garnish. As a side dish, you can serve the Asian Lemon Chicken hot over rice. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

Takeout? Not my thing. I cook my cravings

You can enjoy Asian flavors in a tasty and healthy way with these Asian Chicken Lettuce Cups. The slightly sweet and savory chicken filling is wrapped in crisp iceberg lettuce leaves, making a great mix of tastes and textures.

Ingredients: 1 lb ground chicken. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1/2 cup water chestnuts, chopped. 1/2 cup green onions, chopped. 1/4 cup cilantro, chopped. 1 head iceberg lettuce, leaves separated.

Instructions: Cook the ground chicken in a large skillet over medium-high heat until it is no longer pink. As it cooks, break it up into small pieces. To the pan, add the minced garlic and ginger. Cook for another minute or two, until the smell is nice. The water chestnuts, soy sauce, hoisin sauce, rice vinegar, and sesame oil should all be mixed in. Let the flavors blend for two to three minutes. Take the pan off the heat and add the chopped cilantro and green onions. To serve, make lettuce cups by spooning the chicken mixture into separate lettuce leaves. If you want, you can add more cilantro as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes