Lemon Chicken - 1 Recipe - Cooking Index
Lemon Chicken - 1 Recipe - Cooking Index
| 2 | Chicken breasts - (2 lb) | |
| Oil | ||
| 1 | Egg | |
| 3 tablespoons | 45ml | Cornstarch plus |
| 2 teaspoons | 10ml | Cornstarch |
| 1 3/4 teaspoons | 8.8ml | Salt |
| 1 teaspoon | 5ml | Soy sauce |
| White pepper | ||
| 1/4 cup | 15g / 0.5oz | Flour |
| 1/4 teaspoon | 1.3ml | Baking soda |
| 1/2 cup | 118ml | Canned chicken broth |
| 1/4 cup | 59ml | Honey |
| 3 tablespoons | 45ml | Lemon juice |
| 2 tablespoons | 30ml | Light corn syrup |
| 2 tablespoons | 30ml | Vinegar |
| 1 tablespoon | 15ml | Catsup |
| 1 | Garlic - minced | |
| 1/2 | Peel of a lemon | |
| 1/2 | Lemon - thinly sliced |
Remove bones and skin from chicken breasts and discard. 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 1/4 tsp. white pepper; pour over the chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes Remove chicken from marinade and reserve marinade.
Pour oil into wok to a depth of 1-1/2 in. and heat to 350. Mix the reserved marinade, flour, 1/4 cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, and 1/4 tsp. of the salt.
Dip chicken pieces one at a time into this batter. Fry 2 pieces at a time for 3 minutes or until light brown. Drain on paper towel. Increase oil temp. to 375. Return chicken to wok and 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 and keep warm. To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tbs. oil, catsup, garlic, the remaining 1/2 tsp. salt, dash of white pepper, and the lemon peel to boiling.
Mix the remaining 1 tbs. cornstarch w/ 1 tbs. cold water and stir into sauce. Cook and stir until thickened, approx. 10 sec.
Remove lemon peel. Pour the sauce over the chicken and garnish with the lemon slices.
Serve at once.
Source:
LEEANN CHIN
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