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-> [Asian, Chicken, Chinese, Ethnic, Fruits, Lemon, Poultry] -> [Lemon chicken #2 Recipe] |
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Lemon chicken #2
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Fruits, Lemon, Poultry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | CHICKEN | | 4
| | Whole chicken breasts | | 1/2
| cup | Cornstarch | | 1/2
| tsp | Salt | | 1/8
| tsp | Pepper | | 1/4
| cup | Water | | 4
| | Egg yolks, slightly beaten | | 3
| cup | Vegetable oil | | 4
| | Green onions, sliced | | | LEMON SAUCE | | 1 1/2
| cup | Water | | 1/2
| cup | Lemon juice | | 3 1/2
| tbsp | Packed light brown sugar | | 3
| tbsp | Cornstarch | | 3
| tbsp | Honey | | 2
| tsp | Instant chicken bouillon | | | Granules | | 1
| tsp | Grated pared fresh ginger | | | Root |
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Procedures:
| 1 | For chicken: Remove skin from chicken and discard. | | 2 | Cut breasts in half. | | 3 | Remove and discard bones. | | 4 | Pound chicken breasts lightly with mallet or rolling pin. | | 5 | Combine cornstarch, salt and pepper in small bowl. | | 6 | Gradually blend in water and egg yolks. | | 7 | Pour oil into wok. | | 8 | Heat over high heat until oil reaches 375 °F. | | 9 | Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. | | 10 | Fry breasts two or three at a time, in hot oil until golden, about 5 minutes. | | 11 | Drain breasts on absorbent paper. | | 12 | Keep warm while cooking remaining chicken. | | 13 | Cut each breast into three or four pieces and arrange on serving plate. | | 14 | Sprinkle with onions. | | 15 | For sauce: Combine all ingredients in medium saucepan. | | 16 | Stir until blended. | | 17 | Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. | | 18 | Pour over chicken. |
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