Lemon Chicken B1
chicken, chinese, main dish, poultry
2 whole chicken breasts (2 lb)
1 oil
1 egg
3 tablespoon cornstarch plus
2 teaspoon cornstarch
1 3/4 teaspoon salt
1 teaspoon soy sauce
1 white pepper
1/4 cup flour
1/4 teaspoon baking soda
1/2 cup canned chicken broth
1/4 cup honey
3 tablespoon lemon juice
2 tablespoon light corn syrup
2 tablespoon vinegar
1 tablespoon catsup
1 clove garlic, minced
1/2 peel of a lemon
1/2 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 1/4 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 1-1/2 in. & heat to 350. Mix the reserved marinade, flour, 1/4 cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, & 1/4 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 1/2 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 From: Julie L. Lewis Date: 28 Dec 96 Meal-Master Format Recipes (Mailing List) Ä
Yield: 6 servings