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Churchhill Downs Lemon Chicken




Source of Recipe


Internet


List of Ingredients




4 servings

1 Whole Chicken Breast
1/2 md Lemon
3 c Oil For Deep-Frying

BATTER:
1 Egg White
2 1/2 tb Cornstarch
1/4 ts Baking Soda
1/2 ts Baking Powder
1 tb Cold Water

SEASONING:
1/2 ts Salt
1/2 ts Sugar
3/4 ts Soy sauce
1 ts Oyster Sauce
2 ts White Wine or Chicken Broth

SAUCE:
1/3 c Cold Water
3 tb Lemon Juice
1 ts Soy Sauce
1/4 c Sugar
1 ts Catsup
1 ts Sesame Oil

THICKENER:
1 3/4 ts Cornstarch, mixed well with
2 ts Cold Water


Recipe



To prepare batter, lightly beat egg white with a fork. Add cornstarch,
baking soda, baking powder, and water. Mix thoroughly. Set aside at room
temperature for at least 5 hours, or as long as overnight.

Skin and bone chicken breast. Cut into pieces 1 1/2" by 1/2". Place
chicken in bowl. Add seasoning ingredients to chicken. Mix well.

Cut lemon into thin slices. Cut each slice into half to make about 10 half
slices. Combine sauce ingredients in small pan. Add lemon slices and bring
to a boil. Stir in thickener. Cook for 30 seconds. Set aside.

Heat oil in a wok or large skillet to 325 degrees. Add chicken pieces to
batter and coat thoroughly. Drop chicken, a piece at a time, into hot oil,
stirring after each addition to keep chicken from sticking to pan bottom.
Deep-fry for 3 minutes. Remove chicken and drain on paper towels. Arrange
on serving platter.

Meanwhile, reheat sauce (including lemon slices) to a boil. Pour over
chicken and serve.