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LEMON CHICKEN Chicken: 8 chicken breast halves, skinned and boned 1/2 c. cornstarch 1/2 tsp. salt 1/8 tsp. 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 Tbsp. packed brown sugar 3 Tbsp. cornstarch 3 Tbsp. honey 2 tsp. instant chicken bouillon 1 tsp. grated pared fresh ginger root For chicken: Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks. Pour oil into wok or skillet. Heat to 375 degrees. Dip chicken breasts into cornstarch-egg mixture. Fry chicken 2 or 3 at a time, in hot oil until golden, about 5 minutes. Drain chicken on paper towel; keep warm while cooking remaining chicken. Cut each chicken breast into 3 or 4 pieces and arrange on serving plate. For sauce: Combine all ingredients in small saucepan; stir until blended. Cook over medium heat, stirring constant- ly, until sauce boils and thickens. Pour over chicken. Sprinkle chicken with green onions. Makes 4 to 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |