Lemon chicken #4
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Whole skinned/boned chicken breasts | |
| 1 | tablespoon | Vodka |
| ½ | teaspoon | Sesame oil |
| 1 | Egg white | |
| ¾ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ½ | cup | White vinegar |
| Grated lemon rind | ||
| 1 | Whole juiced lemon | |
| ¼ | cup | Chicken stock |
| 1 | Cleaned carrot | |
| 1 | Trimmed scallion | |
| ¼ | cup | Thin cut green pepper |
| ¼ | cup | Drained pineapple |
| ¾ | cup | Water chestnut powder |
| Peanut oil for frying | ||
| ½ | teaspoon | Lemon extract |
Directions
Combine the vodka, sesame oil and lightly beaten egg white in a bowl.
Add the chicken breasts and set aside. Combine the sugar, cornstarch, vinegar, lemon rind and lemon juice in a saucepan. Bring to a boil, stirring. Add the chicken broth and return to a boil. Cut the carrot into 2-inch lengths. Cut the pieces into thin slices. Cut the scallion into thin slices. Add the carrot, scallion, green pepper and pineapple chunks to the sauce. Bring to a boil and set aside. Heat the oil for deep frying. Dip the chicken pieces into the water chestnut powder and shake off any excess. Cook the chicken pieces in the oil for about 10 minutes, or until the coating is crisp and the chicken is cooked through.
Place each piece of chicken on a flat surface. Using a sharp knife, cut it crosswise into 1-2 inch lengths. Arrange the pieces on a platter. Heat the sauce, add the lemon extract, and pour it over the chicken. Serve immediately.