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Lemon Chicken Recipe

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This recipe for Lemon Chicken, by , is from CulinArt, 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!

John Gonzales


4 each eggs beaten
4 pounds chicken breast, no skin, no
cut into strips
to taste salt and pepper
1 cup cornstarch or as needed
for the sauce
cup oil
2 tablespoons fresh garlic minced
2 tablespoons fresh ginger minced
2 cups chicken stock
1 cup lemon juice
cup soy sauce
cup sugar
1 tablespoon lemon zest
2 tablespoons cornstarch dissolved in 1/4 cup water
for the garnish
cup sesame seeds toasted
1 each lemon cut into 16 wedges or slices

Season the chicken with salt and pepper to taste. Dredge chicken strips in cornstarch, shake off
excess, dip in beaten egg, shake off excess and dredge again in cornstarch.
Make the sauce: heat 1/4 cup of oil, add the ginger and garlic and stir-fry for 30 seconds. Add the
chicken stock, lemon juice, soy sauce, sugar, and lemon zest, and bring to a boil, simmer 5
minutes. Add the cornstarch mixture and cook, stirring, until thickened to desired consistency. Set
aside and hold at over 140 degrees.
Shallow-fry the chicken strips until cooked through (165 degrees internal temperature for 15
seconds) and golden brown. Remove chicken from oil and drain on paper towels, keep hot (over
140 degrees).
When ready to serve, toss chicken strips in enough sauce to coat and sprinkle with toasted
sesame seeds and garnish with lemon wedges or slices.

Number Of Servings:
Number Of Servings:




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