Quick, cook this before heat returns
Published 9:00 pm Tuesday, July 27, 2004
Now that we’ve had a brief – all too brief, I’m afraid – respite from a staggering, stupefying record-setting blast of heat lately, it might be possible and probably even safe momentarily to sneak into the kitchen and actually cook something.
Besides, a main event entree prepared by you will most assuredly make a nice, albeit short, break for the guy who’s been hovering over the barbecue every night for the past couple of weeks.
But let’s not get overexcited and go overboard this first time back. Let’s just dash in there long enough to whip together a really quick-cooking, but nonetheless utterly delicious, chicken concoction.
Naturally, I just happen to have one of those right here. It’s a tangy, citrusy, kissed with garlic and spiked with ginger house specialty. And it comes to us courtesy of Wei Yang of L &L Hawaiian BBQ in Lynnwood, who says, “Enjoy – mahalo!”
Let’s not wait to try:
L &L Hawaiian BBQ lemon chicken
3pounds boneless chicken thighs
Marinade:
1/4cup water
1/4cup vegetable oil
1/4cup cornstarch
1/4cup potato starch
1/4cup all-purpose flour
1egg
1 1/2 teaspoons salt
1/2teaspoon powdered chicken base (bouillon)
1/2teaspoon white pepper
1/2teaspoon garlic powder
Vegetable oil for deep-frying
Lemon sauce:
1/4cup potato starch or cornstarch
1/4cup water
2cups water
1cup white vinegar
1/2fresh lemon, sliced
1/2ounce fresh ginger, peeled and minced
1teaspoon lemon extract
1/2teaspoon yellow food coloring
Rinse chicken thighs in cold water. Pat dry and set aside.
For the marinade, in suitable container, combine the water, oil, cornstarch, potato starch, flour, egg, salt, powdered chicken base, white pepper and garlic powder, and whisk together thoroughly until mixture is smooth and no lumps remain. Add chicken and coat well; marinate in refrigerator 2 hours. Drain.
Deep-fry drained chicken thighs 3 minutes in oil heated to 350 degrees. Lift chicken from oil and drain. Set aside to keep warm.
Meanwhile, to prepare the lemon sauce, stir the potato or cornstarch into the 1/4 cup water until dissolved; set aside. In saucepan, combine the remaining water, white vinegar, sliced lemon, minced ginger, lemon extract and yellow food coloring. Bring to boil, stir in the starch/water mixture and, stirring constantly, cook until sauce is thickened. Remove from heat and serve with the chicken. Makes 6 servings.
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