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Lemon chicken (chin)
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Fruits, Lemon, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | Whole chicken breasts | | | - (1 lb each) | | | Oil | | 1
| | Egg | | 3
| tbsp | Cornstarch, plus | | 2
| tsp | Cornstarch | | 1 3/4
| tsp | Salt | | 1
| tsp | Soy sauce | | | White pepper | | 1/4
| cup | Flour | | 1/4
| tsp | Baking soda | | 1/2
| cup | Canned chicken broth | | 1/4
| cup | Honey | | 3
| tbsp | Lemon juice | | 2
| tbsp | Light corn syrup | | 2
| tbsp | Vinegar | | 1
| tbsp | Catsup | | 1
| | Garlic clove, minced | | 1/2
| | Peel of a lemon | | 1/2
| | Lemon, thinly sliced |
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Procedures:
| 1 | Remove bones & skin from chicken breasts & dis- card. | | 2 | Cut each breast into fourths. | | 3 | Place in a shallow glass or plastic dish. | | 4 | Mix 1 tbs. | | 5 | Oil, the egg, 2 tsp. cornstarch, 1 tsp. of the salt, the soy sauce, and ?tsp. white pepper; pour over the chicken. | | 6 | Turn chicken to coat both sides. | | 7 | Cover & refrigerate 30 mins. | | 8 | Remove chicken from marinade & reserve marinade. | | 9 | Pour oil into wok to a depth of 1-?in. & heat to 350°F. | | 10 | Mix the reserved marinade, flour, ?cup water, 2 tbs. | | 11 | Of the cornstarch, 2 tbs. | | 12 | Oil, the baking soda, & ?tsp. of the salt. | | 13 | Dip chicken pieces one at a time into this batter. | | 14 | Fry 2 pieces at a time for 3 mins. | | 15 | Or until light brown. | | 16 | Drain on paper towel. | | 17 | Increase oil temp. | | 18 | To 37Return chicken to wok & fry together approx. 2 mins, until golden brown, turning once. | | 19 | Drain on paper towel. | | 20 | Cut each piece crosswise into 5-6 pieces. | | 21 | Place in single layer on a heated platter & keep warm. | | 22 | To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tbs. | | 23 | Oil, catsup, garlic, the remaining ?tsp. salt, dash of white pepper, & the lemon peel to boiling. | | 24 | Mix the remaining 1 tbs. | | 25 | Cornstarch with 1 tbs. | | 26 | Cold water & stir into sauce. | | 27 | Cook & stir until thickened, approx. 10 sec. | | 28 | Remove lemon peel. | | 29 | Pour the sauce over the chicken & garnish with the lemon slices. | | 30 | Serve at once. | | 31 | Temperature(s): hot effort: difficult time: 00:45 |
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