Lemon Chicken
Lemon Chicken (China)
Chicken
4 whole chicken breasts
1/2 cup cornstarch
1/2 tps salt
1/8 tps pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cups vegetable oil
4 scallions, sliced
Remove skin from chicken & discard
Cut breasts in half
Remove & discard bones
Pound chicken breasts lightly with rolling pin or mallet
Combine cornstarch, salt & pepper in small bowl
Gradually blend in water & egg yolks
Pour oil into wok
Heat over high heat until oil reaches 375 deg F
Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture
Fry breasts, two or three at a time, in hot oil until golden, about 5 min
Drain breasts on absorbent paper
Keep warm while cooking remaining chicken
Cut each breast into three or four pieces & arrange on serving plate
Sprinkle with onions
Lemon Sauce
1 1/2 cups water
1/2 cup lemon juice
3 1/2 Tbsppacked light brown sugar
3 Tbspcornstarch
3 Tbsphoney
2 tpss instant chicken bouillon granules
1 tps grated pared fresh ginger root
Combine all ingredients in saucepan
Stir until blended
Cook over medium heat, stirring constantly, until sauce boils & thickens, about 5 min
Pour over chicken
Make 4 to 6 servings
Leave a Comment