Crunchy Jamaican Lemon Ginger Chicken Recipe

Name: Crunchy Jamaican Lemon Ginger Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Marinade; 2 pounds chicken drumettes or boneless skinless chicken breast, cut into 1- 1 1/2 inch cubes; 1/4 cup fresh lemon juice; 1/8 cup Japanese soy sauce or tamari; 1/2 teaspoon kosher salt; 1/4 cup gingerroot, skin-on; sliced into thin coins and smashed with side of cleaver; Coating and Frying the Chicken; 1 1/2 cups whole wheat or kamut(or white) flour; 1 1/2 teaspoons sweet paprika; 1 teaspoon each kosher salt and freshly ground black pepper to taste; 2 quarts canola oil

Servings: persons

Chicken Marinade
2 pounds chicken drumettes or boneless skinless chicken breast, cut into 1- 1 1/2 inch cubes
1/4 cup fresh lemon juice
1/8 cup Japanese soy sauce or tamari
1/2 teaspoon kosher salt
1/4 cup gingerroot, skin-on; sliced into thin coins and smashed with side of cleaver
Coating and Frying the Chicken
1 1/2 cups whole wheat or kamut(or white) flour
1 1/2 teaspoons sweet paprika
1 teaspoon each kosher salt and freshly ground black pepper to taste
2 quarts canola oil

1
In a non aluminum bowl, mix lemon juice , soy and salt til salt is dissolved. Add ginger. Add chicken and stir to coat all pieces.If you use drumettes, poke them all over with a sharp skewer Let marinade 5 hours at room temperature, stirring up the chicken cubes every hour or the drumettes every 1/2 hour. After this period, cook them or refrigerate them (but not longer than 24 hours orthe marinade acids will break down the protein too much and the chicken will get mushy.) If chilled, remove chicken from refrigerator two hours before frying- to come down to room temperature.
2
Mix flour through paprika in plastic container with tight fitting lid. In a pot big enough so that the oil is at least 3 inches deep, heat oil to 365 degrees F. Place some chicken in flour container so that it is not crowded, snap lid tightly and shake well to coat chicken. When placing chicken in the hot oil, do not crowd the pieces. Fry drumettes 5 minutes or cubes approximately 3 minutes until cooked through but moist. Remove with slotted spatula to drain on paper towels on top of folded newspaper. As oil returns to temperature, continue frying batches of chicken, re-tossing in flour just before frying- to assure a dry coating.. As an hors d'oeuvre, one chicken cube could be placed on the end of a short skewer, or the drumettes could be served as is. As an entree either type could be served as is.

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Chicken Marinade, 2 pounds chicken drumettes or boneless skinless chicken breast, cut into 1- 1 1/2 inch cubes, 1/4 cup fresh lemon juice, 1/8 cup Japanese soy sauce or tamari, and more.

Yes, Crunchy Jamaican Lemon Ginger Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Jamaican Lemon Ginger Chicken

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