RECIPE TITLE "Chinese Lemon Chicken" Author: Recipes.it
serves 4 to 6 --
- 1 1/2 lbs chicken breasts or thighs
- 2 tbsp soy sauce
- 1 tbsp each water and cornstarch
- 1/4 tsp sesame oil dash of white pepper
- 2 tbsp salad oil
- 1 cup all-purpose flour, unsifted
- 1/4 cup cornstarch
- 1 1/2 tsp baking powder
- 1 cup water salad oil lemon sauce (follows)
- 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, and pepper.
- 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 powder.
- 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
- Remove with a slotted spoon and drain on paper towels. Keep warm in a 200
degree oven until all pieces are cooked.
- Lemon Sauce: Cut 1 large thin-skinned lemon in thin slices; discard any seeds
and end pieces.
- In a small pan, heat 1 tbsp salad oil over medium -high heat. Add lemon slices
and stir-fry for 30 seconds.
- Add 1 cup chicken broth, 7 tbsp sugar, 3 tbsp lemon juice, and salt to taste.
Simmer for 2 minutes.
- Blend 1 tbsp cornstarch and 1 tbsp water. Pour into sauce and cook, stirring,
until sauce bubbles and thickens slightly. Pour over chicken just before serving.
Note: In the lemon sauce, the ratio of sugar and lemon varies with the cook.
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