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Chinese Twice Fried Chicken




Source of Recipe


the web


List of Ingredients




salad oil for deep frying
1 large egg
1/4 c. cornstarch
1 1/4 lb. boneless chicken thigh cutlets (4)
1/2 tsp. salt

Sauce:
1 14 oz. can chicken broth
2 Tbsp. cornstarch
1 1/2 tsp. grated lemon rind
1/4 c. lemon juice
1 Tbsp. soy sauce
1 pkg. cellophane noodles (2 oz.)
1 c. parsley leaves washed and dried (optional)
lemon wedges (optional)
toasted sesame seed (optional)



Recipe



Heat 2-inches of oil in deep fryer to 360 degrees. In shallow dish, beat egg slightly; dip chicken pieces in egg, coating well. On wax paper, mix 1/4 cup cornstarch and the salt; coat chicken with cornstarch mixture. Fry chicken, two pieces at a time for 4 minutes. With tongs, remove from fryer; drain on paper towels. Chicken may be held at this point for about 1 hour. Make sauce.

In small saucepan, gradually stir broth into cornstarch until smooth. Add lemon rind and juice and soy sauce. Cook over medium-high heat until boiling, stirring constantly. Boil for 1 minute; set aside. When ready to serve, reheat oil to 360 degrees. Fry chicken pieces again, two at a time for 4 minutes. Remove and drain; cut crosswise into 1/2-inch thick slices; keep warm. Place cellophane noodles in hot oil, turning them over as they expand and become white. Remove noodles, breaking apart and returning any uncooked portion to oil. Drain on paper towels; place on serving platter. Place parsley in hot oil; remove. Reheat sauce to boiling. Dip pieces in sauce; arrange over noodles on platter. Parsley, lemon wedges around chicken. Sprinkle with sesame seed.