Email to Wendy T      

Recipe Categories: WendyIA's HOME PAGEAmishRecipes APPETIZERS Asparagus AsparagusLasagna BabyShowerRecipes Bake_off_cookiesdesserts BarsandBarcookies BBQ BEVERAGES BeveragesWithAlcohol Biscotti Biscuits Bisquickrecipes BloggerRecipes BREAD BreadMachineRecipes BREAKFAST BreakfastBreads Brownies Brunch BurgerstoBragAbout Cakes CAKESandPIES CampingandCrabbing CANDY Candy CannedTunaSalmon Carlie_Projects CASSEROLES CelebrityRecipes Cheesecakes Chicken Chocolate ChristmasCandiesandtreats Cobblers COFFEECAKES CoffeeDrinks ComfortFoods COOKIES CookingTipsandInstructions CookOffWinners CopyCatRecipes CrackerBarrel CROCKPOT Cultural Cupcakes DeepFatFried DESSERTS DiabeticRecipe DietingFoods Entree FallRecipes FISHandSEAFOOD Fondues Frostings FRUIT FruitSpreads Fudges GermanFood GordylovesSpam Grilling Halloween Hawaiian HolidayDinners HomemadeHealth Household_Cleaners Icecream IceCreamToppings INANDOUTOFTHEKITCHEN INeedToTryThese JAMSandJELLIES JelloSalad Kahlua Kids LayeredDessert MainDishPies Makeyourownmixes MEATS MexicanFood Mixesforgiftgiving Muffins NonFoodRecipes Norwegian OneDishMeals OregonCoastMeals PamperedChefRecipes PASTA Pies Pizzas POPCORN PorkChops Potatoes PUDDING Quiches Recipeexchange Recipesforblog Rhurbarb RICE SALADandDRESSING SaladDressings Salads SANDWICHES SAUCES Seafood SideDishes SNACKS SOUPSandSTEWS Soupsbycrockpot Spreadsanddips SweetRolls Thanksgiving Topsecretrecipes TupperwareRecipes VEGETABLES VEGETARIAN WendysFavorites WhatAmandaandTaylorlove What_Carlie_Loves

Lemon Chicken

List of Ingredients




4 Whole chicken breasts
1/2 c Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/4 c Water
4 Egg yolks, slightly beaten
3 c Vegetable oil
4 Green onions, sliced

------------------------LEMON SAUCE------------------------
1 1/2 c Water
1/2 c Lemon juice
3 1/2 tb Packed light brown sugar
3 tb Cornstarch
3 tb Honey
2 ts Instant chicken bouillon
Granules
1 ts Grated pared fresh ginger
Root




Recipe



FOR CHICKEN:

1. Remove skin from chicken and discard. Cut breasts
in half. Remove and discard bones. Pound chicken
breasts lightly with mallet or rolling pin.

2. Combine cornstarch, salt and pepper in small bowl.
Gradually blend in water and egg yolks.

3. Pour oil into wok. Heat over high heat until oil
reaches 375 degrees F. Dip chicken breasts, one at a
time, into cornstarch-egg yolk mixture. Fry breasts
two or three at a time, in hot oil until golden, about
5 minutes. Drain breasts on absorbent paper. Keep
warm while cooking remaining chicken.

4. Cut each breast into three or four pieces and
arrange on serving plate. Sprinkle with onions.

FOR SAUCE:

5. Combine all ingredients in medium saucepan. Stir
until blended. Cook over medium heat, stirring
constantly, until sauce boils and thickens, about 5
minutes. Pour over chicken.