Lemon chicken b1

Yield: 6 servings

Measure Ingredient
2 \N WHOLE CHICKEN BREASTS (2 LB)
\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 CLOVE GARLIC, 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. 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 to- gether 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 boil- ing. Mix the remaining 1 tbs. cornstarch w/ 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

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