Lemon chicken (chin)

Yield: 6 Servings

Measure Ingredient
2 \N Whole chicken breasts (1 lb each)
\N \N Oil
1 \N Egg
3 tablespoons Cornstarch; plus
2 teaspoons Cornstarch
1¾ teaspoon Salt
1 teaspoon Soy sauce
\N \N White pepper
¼ cup Flour
¼ teaspoon Baking soda
½ cup Canned chicken broth
¼ cup Honey
3 tablespoons Lemon juice
2 tablespoons Light corn syrup
2 tablespoons Vinegar
1 tablespoon Catsup
1 \N Garlic clove; minced
½ \N Peel of a lemon
½ \N Lemon; thinly sliced

Remove bones & skin from chicken breasts & dis- card. Cut each breast into fourths. Place in a shallow glass or plastic dish. Mix 1 tbs.

oil, the egg, 2 tsp. cornstarch, 1 tsp. of the salt, the soy sauce, and ¼ tsp. white pepper; pour over the chicken. Turn chicken to coat both sides. Cover & refrigerate 30 mins. Remove chicken from marinade & reserve marinade. Pour oil into wok to a depth of 1-½ in. & heat to 350 F. Mix the reserved marinade, flour, ¼ cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, & ¼ tsp. of the salt. Dip chicken pieces one at a time into this batter. Fry 2 pieces at a time for 3 mins. or until light brown. Drain on paper towel. Increase oil temp. to 375. Return chicken to wok & fry together approx. 2 mins, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into 5-6 pieces. Place in single layer on a heated platter & keep warm. To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tbs. oil, catsup, garlic, the remaining ½ tsp. salt, dash of white pepper, & the lemon peel to boiling. Mix the remaining 1 tbs. cornstarch with 1 tbs. cold water & stir into sauce. Cook & stir until thickened, approx. 10 sec. Remove lemon peel. Pour the sauce over the chicken & garnish with the lemon slices. Serve at once.

Temperature(s): HOT Effort: DIFFICULT Time: 00:45 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

Similar recipes