Lemon Chicken the Editors of Publications International, Ltd.
Makes 4 to 6 servings
|8||whole boneless skinless chicken breasts|
|1/8||teaspoon black pepper|
|4||egg yolks, lightly beaten|
|Vegetable oil for frying|
|4||green onions with tops, sliced|
|1/2||cup lemon juice|
|3-1/2||tablespoons brown sugar|
|2||teaspoons instant chicken bouillon granules|
|1||teaspoon minced fresh ginger|
|Lemon peel and lemon balm for garnish|
- 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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