Title: Crispy Chicken with Lemon Sauce
Categories: Poultry Chinese Main
Yield: 4 Servings

1		(3 1/2-lb) chicken
		Chicken stock or water
		Oil
3		Lemons; juiced. Reserving:
1		-Squeezed lemon half
1/2	c	Sugar
1/2	c	Water
1	tb	Soy sauce
2	tb	Cornstarch
		Lemon peel triangles (opt.)

Cook chicken in simmering chicken stock to almost cover until nearly tender, about 20 minutes. Remove and suspend over bowl to dry at room temperature at least 4 hours, or until chicken is thoroughly cooled. Heat enough oil to 350F in wok to deep-fry whole chicken. Add chicken and fry 20 minutes, turning until golden on all sides. Meanwhile, combine lemon juice with squeezed lemon half, sugar and water in saucepan. Bring to boil and simmer 2 to 3 minutes until sugar is dissolved. Add 2 teaspoons oil and soy sauce. Remove from heat and set aside. Split chicken in halves down back and cut into serving pieces. Reassemble on serving platter and garnish with triangles of lemon peel which have been cut with serrated knife, if desired. Bring reserved lemon sauce to boil again. Mix cornstarch with small amount of cold water to make paste and stir into lemon sauce. Cook, stirring, until thickened slightly. Spoon over chicken pieces.

Created by: The Mandarin, Beverly Hills

(C) 1992 The Los Angeles Times

previous

next