Lemon Chicken - 2 Recipe - Cooking Index
Lemon Chicken - 2 Recipe - Cooking Index
| 2 | Chicken breasts | |
| 1/3 cup | 78ml | Water chestnut powder |
| 1/3 cup | 78ml | Lemon sauce |
| 5 cups | 1185ml | Vegetable oil |
| 1 tablespoon | 15ml | Water |
| 1/2 tablespoon | 7.5ml | Sugar |
| Cornstarch paste |
Preparation: Pull chicken skin from breasts, then carefully pull meat from breast bone, keeping meat intact. Thin inner filet will come off separately. Cut meat across the grain into strips about 3/4" wide by 1 1/2" long.
Put water chestnut powder in bowl large enough to hold chicken, and deep enough to keep powder from flying around. Add chicken pieces a few at a time, tossing gently to thoroughly coat each piece; they should be entirely white. Leave them in bowl while you prepare sauce. Sauce: In small saucepan, mix prepared lemon sauce (we suggest Mee Chun brand from Hong Kong), water and sugar. Bring to boil; reduce heat and simmer for 2 minutes.
Just before serving, thicken with cornstarch paste to consistency of a fudge sauce. Deep-frying: In deep-fryer or wok, slowly heat oil to deep-frying temperature. (Don't let oil smoke.) Test with piece of chicken: it should reach a medium brown in about 35 seconds. Fry chicken in batches of 5-6 pieces at a time; drain.
Place on serving plate, keeping warm until ready to serve. Pour lemon sauce over chicken at last minute. Serves 4
Source:
LEEANN CHIN
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