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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Chicken Recipe

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This recipe for Lemon Chicken is from The Davidson Family Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Lemon Curd
1/2 cup rice vinegar
Salt
Vegetable for frying
3/4 cup plus 2 Tablespoons flour
1/2 cup cornstarch
1 Tablespoon baking powder
1 pound skinless, boneless, chicken thighs, cut into 1 inch pieces
1 large red bell pepper cut into strips
2 bunches of green onions, diced
Directions:
Directions:
Preheat oven to 200 degrees F.

In a medium bowl, whisk together the lemon curd, vinegar, and 1/2 tsp of salt. Fill a large saucepan with enough oil to fry. Heat up to 350 degrees.

In a medium bowl whisk together 1 cup water, 3/4 cup flour, the cornstarch, baking powder, and 1/2 tsp salt.

In another medium bowl, toss chicken with remaining 2 tablespoons flour and a pinch of salt. Working in 3 batches, coat the chicken with the batter, and using tongs, add each piece to the hot oil. Fry until golden brown about 5 minutes. Using a slotted spoon, transfer fried chicken to the prepared rack and keep warm in the oven. Repeat till all chicken is fried.

Add the bell pepper and scallions to the hot oil and fry until crisp and tender. about 2 minutes. Transfer the vegetables to the lemon curd sauce. Arrange chicken on top of rice and spoon sauce on top of chicken
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with white or brown rice

 

 

 

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