Title: Lemon Chicken B1
Categories: Poultry Chinese
Yield: 6 Servings
| 2 | | WHOLE CHICKEN BREASTS (2 LB) |
| | | OIL |
| 1 | | EGG |
| 3 | tb | CORNSTARCH PLUS |
| 2 | ts | CORNSTARCH |
| 1 3/4 | ts | SALT |
| 1 | ts | SOY SAUCE |
| | | WHITE PEPPER |
| 1/4 | c | FLOUR |
| 1/4 | ts | BAKING SODA |
| 1/2 | c | CANNED CHICKEN BROTH |
| 1/4 | c | HONEY |
| 3 | tb | LEMON JUICE |
| 2 | tb | LIGHT CORN SYRUP |
| 2 | tb | VINEGAR |
| 1 | tb | 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