Deep-fried lemon chicken
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Deep-fried lemon chicken
  Lemon    Chicken    Poultry  
Last updated 6/12/2012 12:53:43 AM. Recipe ID 15572. Report a problem with this recipe.
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      Title: Deep-fried lemon chicken
 Categories: Poultry, Parties, Usenet
      Yield: 2 Servings
 
      1    Green bell pepper
      1    Red bell pepper
      1 lb Chicken breast,
           -boneless

MMMMM---------------------------BATTER--------------------------------
    1/2 c  Flour
    1/4 c  Cornstarch
    1/4 t  Salt
    1/2 t  Baking powder,
           -double-acting
    1/2 t  Vegetable oil

MMMMM---------------------------SAUCE--------------------------------
      1    Lemon
      3 T  Sugar
    1/2 c  Water
      1 t  Cornstarch
      2 t  Water
           Parsley sprigs
 
  Wash and seed the peppers.  Cut each one into strips about 2 x 1/4
  inches. Cut the boneless chicken breast into strips about 3 x 1/2
  inches.
  
  Prepare the batter by mixing in a bowl the flour, cornstarch, baking
  powder, salt, water and oil. Stir until smooth.
  
  Cut half of the lemon into thin semicircular slices.  Prepare the
  lemon sauce by squeezing the juice from the other half of the lemon
  and combining in a cup with the sugar and water. Stir well.
  
  Combine about 1 teaspoon cornstarch and about 2 teaspoon water in a
  second cup.  This mixture will be used later to thicken the lemon
  sauce.  Dip each piece of chicken in the batter and let the excess
  drip back into the bowl.
  
  Deep fry the chicken in small batches.  It is best to use an electric
  deep fryer, but if this is not available, heat about 1 quart of
  vegetable oil in a wok or deep pan until it is very hot. Then add
  about 5 pieces of chicken at a time to the oil and cook, covered, for
  about 5 minutes or until a golden brown crust forms. Check once a
  minute to see if the pieces are sticking together, and if so,
  separate them. After each batch is finished, set aside on a paper
  towel to drain off the excess oil.
  
  Cook the lemon sauce by pouring the lemon-sugar mixture into a
  saucepan and bring to a boil.  Add the cornstarch-water mixture and
  stir until thickened.
  
  To please the eye as well as the palate, mix up the chicken and
  colored pepper pieces and pile on a plate. Top with sprigs of parsley
  and place the lemon slices around the outside of the plate. Put the
  hot lemon sauce in a cup so that people can pour it over their
  chicken just before eating, to keep it crispy.
  
  Serve with rice.  Don't forget to start the rice so that it will be
  done at the same time as the chicken.
  
  A nice-looking dish for company.  The deep-fried chicken pieces can
  also be served as party snacks instead of junk food.
  
  NOTES:
  
  *  Crispy chunks of chicken in sweet lemon sauce.  Yield:  Serves 2-3.
  
  : Difficulty:  With an electric deep fryer, easy; without one,
  moderate. : Time:  45 minutes.
  : Precision:  Measure the batter ingredients.
  
  : Andy Tanenbaum
  : Dept.  of Math and Computer Sci., Vrije Universiteit, Amsterdam,
  HOLLAND : ast@cs.vu.nl   seismo!mcvax!cs.vu.nl!ast
  
  : 




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Recipe ID 15572 (Apr 03, 2005)

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