Directions: |
Directions:Remove bones and skin from chicken breasts; cut each chicken breast lengthwise into fourths. Place chicken in a shallow dish. Mix egg, 2 teaspoons cornstarch, 1 teaspoon salt, the white pepper and gingerroot. Pour egg mixture over chicken, turning chicken to coat all sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Mix 1 tablespoon cornstarch and 1 tablespoon water.
Heat vegetable oil (1 1/2 inches) in wok to 350º. Mix reserved marinade, the 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 to coat all sides. Fry 2 pieces at a time 3 minutes or until light brown; drain on paper towels.
Increase oil temperature to 375º. Fry all the chicken 2 minutes or until golden brown, turning once, drain on paper towels. Cut each piece crosswise into 1/2 inch pieces, using a very sharp knife; place in a single layer on heated platter.
Heat broth, sugar, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the soy sauce and garlic to boiling. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. Simmer uncovered 30 seconds. Pour sauce over chicken; garnish with lemon slices and if desired, maraschino cherries or cilantro.
Note:
After frying, you can refrigerate the chicken for 24 hours if you choose. Make the sauce ahead, too if it's more convenient. Just before serving, heat oil to 375º and fry chicken, turning once or twice, for about 2 minutes. Reheat sauce to boiling and serve over chicken. |
This recipe for Lemon Chicken (Great with Pheasant too!) is from