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Lemon Chicken |
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Serves: 6 Print this Recipe2 whole chicken breasts (about 2 pounds) 1 egg 2 teaspoons cornstarch 1 teaspoon salt 1/4 teaspoon white peppers 1 teaspoon finely chopped ginger root 1 tablespoon cornstarch Water Vegetable oil 1/4 cup all-purpose flour 2 tablespoons cornstarch 2 tablespoons vegetable oil 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup chicken broth 1/4 cup sugar 3 tablespoons lemon juice 2 tablespoons light corn syrup 2 tablespoons vinegar 1 tablespoon vegetable oil 1 teaspoon dark soy sauce 1 teaspoon finely chopped garlic 1/2 lemon thinly sliced Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Remove bones and skin from chicken breasts; cut each chicken breast lengthwise into fourths. Place chicken in a shallow dish. Mix egg, 2 teaspoons cornstarch, 1 teaspoon salt, the white pepper and gingerroot. Pour egg mixture over chicken, turning chicken to coat all sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Mix 1 tablespoon cornstarch and 1 tablespoon water. Heat vegetable oil (1 1/2 inches) in wok to 350°. 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 to coat all sides. Fry 2 pieces at a time 3 minutes or until light brown; drain on paper towels. Increase oil temperature to 375°. Fry all the chicken 2 minutes or until golden brown, turning once, drain on paper towels. Cut each piece crosswise into 1/2-inch pieces, using a very sharp knife; place in a single layer on heated platter. Heat broth, sugar, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the soy sauce and garlic to boiling. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. Simmer uncovered 30 seconds. Pour sauce over chicken; garnish with lemon slices and, if desired, maraschino cherries or cilantro. 6 servings **There are a number of different Lemon Chicken recipes in the Chinese repertoire. This popular version develops an intense lemony flavor without lengthy marinating. After frying, you can refrigerate the chicken for 24 hours if you choose. Make the sauce ahead, too, if it's more convenient. Just before serving, heat oil to 375° and fry chicken, turning once or twice, for about 2 minutes. Reheat sauce to boiling and serve over chicken. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Lemon Chicken is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chicken Almond Ding Walnut Chicken Spicy Chicken with Celery Sichuan Chicken with Cashews Shredded Chicken with Bean Sprouts and Pea Pods Cubed Chicken in Brown Bean Sauce Lemon Chicken Sesame Chicken with Fun See Bird of Paradise Chicken Coconut Chicken Chicken with Pickled Ginger Sauce Stir-Fried Chicken with Cucumbers Spicy Chicken with Cabbage Chicken with Oysters Cornish Hens with Soy Sauce Stir-Fried Chicken Livers and Vegetables Pressed Duck Green Onion Flowers Soy Sauce Chicken |
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