Ingredients: |
Ingredients: 2 whole chicken breasts (about 2 lbs.)
1 Tbs. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
¼ tsp. white pepper
Vegetable oil
¼ c. flour
¼ c. water
2 Tbs. cornstarch
2 Tbs. vegetable oil
¼ tsp. baking soda
¼ tsp. salt
½ c. chicken broth
¼ c. honey
3 Tbs. lemon juice
2 Tbs. light corn syrup
2 Tbs. vinegar
1 Tbs. vegetable oil
1 Tbs. ketchup/catsup
1 clove garlic, finely chopped
½ tsp. salt
dash of white pepper
peel of ½ lemon
1 Tbs. cornstarch
1 Tbs. cold water
½ lemon, thinly sliced
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Directions: |
Directions:1. Remove bones and skin from chicken; cut each breast in fourths. Place chicken in shallow glass or plastic dish. Mix 1 Tbs. vegetable oil, the egg, 2 tsp. cornstarch, 1 tsp. salt, and the soy sauce and 1/4 tsp. white pepper. Pour over chicken. Turn chicken to coat both sides.
2. Cover and refrigerate for 30 minutes. Remove chicken from marinade; reserve marinade.
3. Heat vegetable oil (1 1/2 inch) in wok to 350º. Mix reserved marinade, the flour, 1/4 c. water, 2 Tbs cornstarch, 2 Tbs. vegetable oil, the baking soda, and 1/4 tsp. salt. Dip chicken pieces one at a time into batter.
4. Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel.
5. Increase oil temperature to 375º. 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 single layer on heated platter.
6. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 Tbs. vegetable oil, the ketchup/catsup, garlic, 1/2 tsp. salt, dash of white pepper and the lemon peel to boiling. Mix 1 Tbs. cornstarch and 1 Tbs. water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken.
Do-ahead Directions:
After frying chicken 3 minutes, cover and refrigerate (no longer than 24 hours). Prepare sauce - remove lemon peel, cover and refrigerate (no longer than 24 hours).
Just before serving - Heat vegetable oil 1 1/2 inches in wok to 375º. Fry chicken all at once until hot, turning once (2 minutes). Cut each piece crosswise into 5 or 6 pieces. Heat sauce to boiling, stirring occasionally. Pour sauce over chicken. |
This recipe for Lemon Chicken is from