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Lemon Chicken Recipe

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This recipe for Lemon Chicken, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Ristow
Added: Friday, December 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds of chicken breasts
1 tablespoon vegetable oil
1 egg
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon white pepper

Vegetable oil
1/4 cup all-purpose flour
1/4 cup water
2 tablespoons cornstarch
2 tablespoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon salt

1/2 cup chicken broth
1/4 cup honey
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons vinegar
1 tablespoons vegetable oil
1 tablespoons catsup
1 clove garlic, finely chopped
1/2 teaspoon salt
dash of white pepper
peel of 1/2 lemon
1 tablespoon corn starch
1 tablespoon cold water
1/2 lemon, thinly sliced.

Directions:
Directions:
1. Cut each chicken breast into fourths. Place chicken in shallow glass or plastic dish. Mix the next 6 ingredients together; pour over chicken. Coat chicken. Refrigerate for 30 minutes. Remove chicken from marinade; reserve marinade.
2. Heat vegetable oil (1-1/2 inches) in a wok to 350. Mix reserved marinade, 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. Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil temp to 375. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5 or 6 pieces; place in a single layer on heated platter.
3. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling. Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken. Serve with rice.

 

 

 

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