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.