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cateory: cuisine
LEMON CHICKEN
Rate: 5
Reviews: 198
  Ingredients:
    • 2 whole chicken
    • 1 tbsp. vegetable oil
    • 1 egg
    • 2 tsp. cornstarch
    • 1 tsp. salt
    • 1 tsp. soy sauce (light or dark)
    • 1/4 tsp. white pepper
    • Vegetable oil
    • 1/4 c. all-purpose flour
    • 1/4 c. water
    • 2 tbsp. cornstarch
    • 2 tbsp. vegetable oil
    • 1/4 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 c. chicken broth
    • 1/4 c. honey
    • 3 tbsp. lemon juice
    • 2 tbsp. light corn syrup
    • 2 tbsp. vinegar
    • 1 tbsp. vegetable oil
    • 1 tbsp. catsup
    • 1 clove garlic, finely chopped
    • 1/2 tsp. salt
    • Dash of white pepper
    • Peel of 1/2 lemon
    • 1 tbsp. cornstarch
    • 1 tbsp. cold water
    • 1/2 lemon, thinly sliced

How to make
LEMON CHICKEN
  • Remove bones and skin from chicken; cut each breast into fourths.
  • Place chicken in shallow glass or plastic dish.
  • Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken.
  • Turn chicken to coat both sides. Cover and refrigerate 30 minutes.
  • Remove chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees.
  • Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until light brown, 3 minutes.
  • Drain on paper towel. Increase oil temperature to 375 degrees.
  • Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel.
  • Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.
  • Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling.
  • Mix 1tblsp cornstarch and 1 tblsp water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken.
  • Makes 8 servings.
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LEMON CHICKEN
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