Best 7 Kittencals Chinese Lemon Ginger Sauceglaze Recipes

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Are you seeking an extraordinary culinary experience that tantalizes your taste buds with a harmonious blend of flavors? Look no further than the enticing realm of Kittencals Chinese Lemon Ginger Sauce Glaze. This remarkable recipe, with its vibrant fusion of tangy citrus and zesty ginger, transforms ordinary dishes into extraordinary culinary masterpieces. Embark on a gastronomic journey as we delve into the delightful nuances and versatility of this captivating sauce, exploring its ability to elevate simple ingredients into extraordinary fare.

Let's cook with our recipes!

GINGER-LEMON SAUCE



Ginger-Lemon Sauce image

Provided by Food Network

Time 15m

Yield About 1/4 cup sauce

Number Of Ingredients 4

1 2-inch knob gingerroot, peeled
4 teaspoons freshly-squeezed lemon juice
4 teaspoons Thai fish sauce
1 teaspoon granulated sugar

Steps:

  • Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

KITTENCAL'S CHINESE LEMON GINGER SAUCE/GLAZE



Kittencal's Chinese Lemon Ginger Sauce/Glaze image

Use this sauce for whatever you want, it makes a great sauce to use with deep-fried chicken or pork balls, this is a sweet and tangy sauce but not too sweet, you can always add in more brown sugar if you prefer a sweeter taste

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 8m

Yield 2 cups

Number Of Ingredients 8

1 1/2 cups cold water
1/2 cup fresh lemon juice (I just use the juice of one whole lemon then add in bottled to make 1/2 cup)
6 tablespoons light brown sugar (for a sweet sauce increase the brown sugar)
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons chicken bouillon granules (I just use 1 small envelope of OXO chicken bouillon granules)
1/4-1/2 teaspoon ground ginger
yellow food coloring (optional)

Steps:

  • In a medium saucepan mix all ingredients together until blended; bring to a simmer over medium-high heat whisking vigorously and continuously until bubbly and thickened.

KITTENCAL'S EASY MOIST SALMON STEAKS



Kittencal's Easy Moist Salmon Steaks image

This recipe goes back years, the mayo is the secret to this recipe it's what locks in all the moisture in the fish, you can also use large thick salmon fillets in place of the steaks, I like to use Atlantic salmon fillets, but any salmon will do fine, this can easily be doubled, adjust the salt and pepper amount to taste, these also may be made on the grill placed on a pan

Provided by Kittencalrecipezazz

Categories     Savory

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 salmon steaks (about 1-inch thick)
2 tablespoons lemon juice (can reduce to 1 tablespoon)
1/4 cup melted butter
1/4 cup mayonnaise
1 -2 teaspoon Worcestershire sauce, to taste
1/4 teaspoon salt (or to taste, I use about 1/2 teaspoon seasoned salt)
1/2 teaspoon fresh ground black pepper (or to taste, I usually use lemon pepper)
1/4 teaspoon paprika
1/4 teaspoon garlic powder (can omit if desired or increased amount)

Steps:

  • Preheat oven to 425 degrees F.
  • Butter an 8 x 8-inch baking.
  • Rinse the salmon steaks and pat dry.
  • In a bowl mix/whisk the melted butter, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, paprika and garlic powder; add to the glass baking dish.
  • Add in the salmon steaks; turn to coat well and evenly in the butter/mayo mixture.
  • Bake for about 20-22 minutes, or until the fish flakes with a fork.

Nutrition Facts : Calories 535.1, Fat 46.3, SaturatedFat 19.1, Cholesterol 123.6, Sodium 789.6, Carbohydrate 9.4, Fiber 0.3, Sugar 2.6, Protein 21.1

KITTENCAL'S GREEK ROASTED LEMON-GARLIC CHICKEN WITH POTATOES



Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes image

If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain palette, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 whole chicken, sliced in half (about 3 to 3-1/2 pounds)
8 medium red potatoes, peeled (left whole do not slice, can use more)
salt & freshly ground black pepper
2 lemons, juice of
1/2 cup olive oil
1 tablespoon dried oregano (rubbed between fingers to release the flavors)
1 large bulb of garlic (separated into cloves and skins removed or can use two heads!)
1/2 cup sliced green olives
8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)

Steps:

  • Set oven to 425 degrees F (set oven rack to bottom position).
  • Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).
  • Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.
  • Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.
  • In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.
  • Sprinkle the whole garlic cloves and olives around the potatoes.
  • In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.
  • Sprinkle the dried oregano over the top.
  • Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).
  • Roast uncovered for about 50 minutes.
  • Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.
  • Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).
  • Serve the chicken with pan juices.

Nutrition Facts : Calories 1305.8, Fat 83.4, SaturatedFat 19.4, Cholesterol 243.8, Sodium 657, Carbohydrate 73.1, Fiber 8.3, Sugar 6.4, Protein 66.7

KITTENCAL'S ASIAN-GLAZED BAKED CHICKEN



Kittencal's Asian-Glazed Baked Chicken image

The soy sauce has a slightly dominent flavor to this glaze so if you are not a lover of soy sauce then pass this by, or you may use 1/2 cup soy sauce and 1/4 cup water --- depending on how sweet you want this sauce you may adjust the honey or brown sugar to suit taste, start with stated amounts and add in more if desired ---you may also adjust the chili flakes to suit heat level, if you are in a hurry you could omit browning the chicken firstly --- serve with cooked rice.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (3 -3 1/2 lb) whole chickens, cut into pieces
black pepper (optional)
3 -4 tablespoons vegetable oil
1 medium onion, chopped
4 -6 garlic cloves, chopped
1/4-1/2 teaspoon crushed red pepper flakes (or adjust to suit heat level)
3/4 cup low sodium soy sauce (use only low-sodium)
2 tablespoons cornstarch (for an extra thick glaze add in 1 teaspoon more)
1 teaspoon ginger powder
1/2-1 teaspoon sesame oil (optional)
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup ketchup
1/4 cup Heinz Chili Sauce

Steps:

  • Set oven to 400 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • Using your hands gently squeeze out as much excess water from the chicken pieces as possible, then dry using a paper towel/s.
  • For glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth. then add in honey, brown sugar, ketchup and chili sauce; whisk/mix until combined (taste the sauce if you prefer a slightly sweeter taste then add in more honey or brown sugar).
  • In a small saucepan heat oil over medium-high heat.
  • Add in onion and saute for about 3 minutes or until slightly softened, then add in the chopped garlic and chili flakes and cook for about 2 minutes.
  • Add in the soy sauce mixture; bring to a simmer mixing constantly, cook until bubbly and thickened (the mixture will be fairly thick) set aside.
  • Heat a small amount oil in a skillet over medium-high heat (you may lightly season the chicken with black pepper before browning if desired but do NOT salt).
  • Add in chicken and brown on both sides; remove to prepared baking dish.
  • Pour the sauce over the chicken then using your hands or tongs turn the chicken pieces to coat in the sauce (make certain that the chicken is facing skin side up).
  • Bake uncovered for about 45 minutes or until completely cooked, basting with the pan glaze about halfway through cooking time.
  • Serve with cooked rice.

Nutrition Facts : Calories 888.2, Fat 45.2, SaturatedFat 11.3, Cholesterol 160.4, Sodium 2149.9, Carbohydrate 80.7, Fiber 2.2, Sugar 68.7, Protein 41.5

KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE



Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce image

Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup ketchup
1 teaspoon soy sauce
1/3 cup white vinegar
1/2 cup brown sugar, lightly packed
1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
2 teaspoons sugar
1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
1 -2 teaspoon sesame oil (optional but good to add)
oil (for frying)
8 chicken breasts, cut into bite-size pieces
seasoning salt (optional)

Steps:

  • To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
  • In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
  • Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
  • To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
  • Add in chicken pieces; using clean handsand mix until well coated.
  • Heat oil in a deep-fryer or Dutch oven to 375 degrees.
  • Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
  • Remove to a paper towel.
  • Sprinkle with seasoning salt immediately after frying if desired.
  • Serve immediately with sweet and sour sauce.
  • Delicious!

Nutrition Facts : Calories 555, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 714.4, Carbohydrate 73.1, Fiber 0.7, Sugar 42.9, Protein 32.3

GINGER LEMONADE



Ginger Lemonade image

What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!

Provided by Jennifer Madigan

Categories     Drinks Recipes     Lemonade Recipes

Time 1h25m

Yield 20

Number Of Ingredients 5

3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced

Steps:

  • In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
  • Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
  • Serve over ice, and garnish with lemon slices.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 35.6 g, Fiber 0.7 g, Protein 0.3 g, Sodium 6.7 mg, Sugar 31.2 g

Tips:

  • Choose a high-quality soy sauce. A good soy sauce will have a deep, rich flavor and a slightly sweet taste.
  • Use fresh ginger and lemon. Fresh ingredients will give your sauce the best flavor.
  • Don't overcook the sauce. Overcooking can make the sauce bitter.
  • Taste the sauce as you go and adjust the seasonings to your liking.
  • This sauce can be used as a marinade, dipping sauce, or glaze.

Conclusion:

This Chinese lemon-ginger sauce/glaze is a versatile condiment that can be used in a variety of ways. It's perfect for adding a bright, citrusy flavor to chicken, fish, or tofu. It can also be used as a dipping sauce for dumplings or spring rolls. And it makes a delicious glaze for grilled vegetables. With its simple ingredients and easy preparation, this sauce is sure to become a staple in your kitchen.

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