Crispy White Lemon Chicken by Chef Pat Newton

A bomb ass crispy chicken recipe infused with weed? Hell ya! One of our favourite human beings alive, Pat Newton, came up with this delicious creation. Pat Newton is the head chef and creative director of Munchy Brothers Inc., and has been experimenting with cannabis-infused cooking for 15 years. Today we’ve got an awesome recipe – and a freakin’ hilarious recipe video – that features our very own Thumbs Up Brand Strain Hunters White Lemon which is available for purchase in 3 x 0.5g pre-rolls in Ontario, or 3.5g flower in Alberta. 

Ingredients

6 boneless skinless chicken thighs, cubed

1 egg

1 cup + 1 tbsp corn starch

1 bunch of green onions, sliced

½ cup cilantro, rough chop

1 red chili, sliced thin

2 lemons, zest & juice

1 stick of fresh lemongrass, minced

3 cloves garlic, minced

2 tbsp white lemon infused syrup

0.5g white lemon cannabis, ground

½ cup water

Salt & pepper

Toasted white sesame seeds

4 cups vegetable oil for frying

Few drops of yellow food colouring

Steps

1. Place cubed chicken in a bowl, add egg, 1 tbsp chili and lemon zest, 1 cup cornstarch, a touch of salt & pepper. Mix until well coated. Set aside.

2. Heat 1 tbsp oil in a small sauce pot. Add garlic, chili, lemongrass, lemon zest & 0.5g of cannabis. Sweat until fragrant.

3. Add lemon juice, infused syrup, water, 1 tbsp cornstarch, salt & pepper, yellow food coloring, Whisk till well mixed (no lumps). Simmer on low for 10 mins.

4. Heat oil in a deep frying pan to 350 degrees Fahrenheit. Fry chicken in batches till golden and crispy about 5-8min.

5. To plate, toss crispy chicken in lemon sauce. Garnish with cilantro, toasted sesame seeds, green onion, chili and lemon wedge.

6.Grab some napkins and pass around that sticky icky.

Check out the video recipe HERE!