Lemon Chicken
the Editors of Publications International, Ltd.
Lemon Chicken
Yield
Makes 4 to 6 servings
Ingredients
| 8 | whole boneless skinless chicken breasts |
| 1/2 | cup cornstarch |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 4 | egg yolks, lightly beaten |
| 1/4 | cup water |
| Vegetable oil for frying | |
| 4 | green onions with tops, sliced |
| 3 | tablespoons cornstarch |
| 1-1/2 | cups water |
| 1/2 | cup lemon juice |
| 3-1/2 | tablespoons brown sugar |
| 3 | tablespoons honey |
| 2 | teaspoons instant chicken bouillon granules |
| 1 | teaspoon minced fresh ginger |
| Lemon peel and lemon balm for garnish |
Preparation
- Cut chicken breasts in half; place between two sheets of plastic wrap. Pound with mallet or rolling pin to flatten slightly.
- Combine cornstarch, salt and pepper in small bowl. Gradually blend in egg yolks and water.
- Heat oil in wok or large skillet over high heat to 375°F. Meanwhile, dip chicken breasts, one at a time, into cornstarch mixture.
- Add chicken breasts, two at a time to hot oil; cook until golden brown, about 5 minutes. Drain chicken on paper towels. Keep warm while cooking remaining chicken.
- Cut each breast into four pieces. Arrange chicken pieces on serving plate. Sprinkle with onions.
- Combine cornstarch, water, lemon juice, brown sugar, honey, bouillon granules and ginger in medium saucepan; mix well. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken. Garnish.
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