Lemon chicken #2

1 Servings

Ingredients

Quantity Ingredient
4 Whole chicken breasts
½ cup Cornstarch
½ teaspoon Salt
⅛ teaspoon Pepper
¼ cup Water
4 Egg yolks, slightly beaten
3 cups Vegetable oil
4 Green onions, sliced
1½ cup Water
½ cup Lemon juice
3½ tablespoon Packed light brown sugar
3 tablespoons Cornstarch
3 tablespoons Honey
2 teaspoons Instant chicken bouillon
Granules
1 teaspoon Grated pared fresh ginger
Root

Directions

CHICKEN

LEMON SAUCE

FOR CHICKEN:

1. Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with mallet or rolling pin.

2. Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks.

3. Pour oil into wok. Heat over high heat until oil reaches 375 degrees 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 minutes. Drain breasts on absorbent paper. Keep warm while cooking remaining chicken.

4. Cut each breast into three or four pieces and arrange on serving plate. Sprinkle with onions.

FOR SAUCE:

5. Combine all ingredients in medium saucepan. Stir until blended.

Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken.

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