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Lemon Chicken




Source of Recipe


annes-recipes


List of Ingredients




4 whole chicken breasts
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cups vegetable oil
4 green onions, sliced
Lemon Sauce:
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons light brown sugar, packed
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons instant chicken bouillion granules
1 teaspoon fresh pared and grated ginger root



Recipe



Chicken:
1. Remove skin from chicken and discard.
2. Cut breasts in half.
3. Remove and discard bones.
4. Pound chicken breasts lightly with mallet or rolling pin.
5. Combine cornstarch, salt and pepper in small bowl.
6. Gradually blend in water and egg yolks.
7. Pour oil into wok.
8. Heat over high heat until oil reaches 375 F.
9. Dip chicken breasts one at a time into cornstarch egg yolk mixture.
10. Fry breasts two or three at a time in hot oil until golden, about 5 minutes.
11. Drain breasts on absorbent paper.
12. Keep warm while cooking remaining chicken.
13. Cut each brast into three or four pieces and arrange on serving plate.
14. Sprinkle with onions.

Lemon Sauce:
1. Combine all ingredients in medium sauce pan.
2. Stir until blended.
3. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes.
4. Pour over chicken