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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Chicken Recipe

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This recipe for Lemon Chicken is from Del Webb Cane Bay, 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:  
3 chicken breasts, split, skinned and boned
Marinade
1/2 teaspoon each salt and pepper
2 tablespoons dry sherry or white wine
1/2 cup fresh lemon juice (reserve rind for grating)

Coating
1 egg white
1/2 cup flour
1/2 cup water
1/2 cup cornstarch
1 1/2 cup cooking oil (peanut)

Sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
4 tablespoons catsup
4 tablespoons soy sauce
3 tablespoons sugar
3 drops Tabasco
1/2 teaspoon chopped garlic
1/2 teaspoon fresh ginger
2 tablespoons roasted sesame seeds
Cooked rice
Shredded Lettuce

Directions:
Directions:
1. Combine salt, pepper, sherry and lemon juice. Soak chicken in marinade for approximately 2 hours.

2. Start rice before prepping chicken to fry.

3. Mix egg whites, flour, cornstarch and water.

4. Coat chicken pieces with flour mixture and fry in medium-medium hot oil until lightly brown. Drain and cut into small pieces.

5. Mix together oil, catsup, soy sauce, sesame oil, sugar, chopped ginger, garlic, Tabasco and grated lemon rind. Pour over chicken, place on chopped scallions and sprinkle with toasted sesame seeds. Good hot or cold.

6. Serve with rice.

Personal Notes:
Personal Notes:
I serve this on a large platter surrounded by the rice and lettuce at the edge.
You can make a double recipe of sauce and serve in a small pitcher to pass at the table. Everyone always wants more!

Recipe Source: The Mount Vernon Cookbook

 

 

 

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