RECIPE TITLE "Lemon Chicken
Breasts" Author: Ling
- 1 1/2 lbs chicken breasts;
- 2 tbsp soy sauce;
- 1 tbsp cornstarch;
- 1/4 tsp sesame oil;
- 2 tbsp oil; 1 cup flour;
- 1/4 cup cornstarch;
- 1 1/2 tsp baking powder; lemon sauce
Skin and bone chicken; cut in pieces roughly 2 inches square.
Pound chicken lightly with the back of a cleaver or heavy knife
so each piece is of uniform thickness.
In a bowl, combine soy, water, the 1 tbsp cornstarch, sesame oil,
Add chicken and stir to coat, then stir in 1 tbsp of the salad oil
and let stand for 15 minutes to marinate.
In a separate bowl, combine flour, the 1/4 cup cornstarch, and baking
Add the remaining 1 tbsp salad oil and water and blend until smooth.
Let batter stand for 10 minutes.
In a wide frying pan, pour salad oil to a depth of 1 1/2 inches
and heat to 350 degrees on a deep-frying thermometer.
Dip each piece of chicken in batter, then place in hot oil.
Fry chicken without crowding, turning occasionally, until crust
is golden brown and meat is no longer pink (about 5 to 6 minutes
for breasts, 7 to 8 minutes for thighs).
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200 degree oven until all pieces are cooked.
For the lemon sauce: Cut 1 large thin-skinned lemon in thin slices;
discard any seeds and end pieces.
In a pan, heat 1 tbsp oil over medium heat.
Add lemon slices and stir-fry for 30 seconds.
Add 1 cup chicken broth, 7 tbsp sugar, 3 tbsp lemon juice, and salt
Simmer for 2 minutes.
Blend 1 tbsp cornstarch and 1 tbsp water.
Pour into sauce and cook, stirring, until sauce bubbles and thickens
Pour over chicken just before serving.
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