Lemon chicken #2
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Lemon chicken #2
  Lemon    Chicken    Chinese  
Last updated 6/12/2012 1:21:55 AM. Recipe ID 54317. Report a problem with this recipe.
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      Title: Lemon chicken #2
 Categories: Chinese, Chicken
      Yield: 1 Servings
      4    Whole chicken breasts
    1/2 c  Cornstarch
    1/2 ts Salt
    1/8 ts Pepper
    1/4 c  Water
      4    Egg yolks, slightly beaten
      3 c  Vegetable oil
      4    Green onions, sliced

MMMMM------------------------LEMON SAUCE-----------------------------
  1 1/2 c  Water
    1/2 c  Lemon juice
  3 1/2 tb Packed light brown sugar
      3 tb Cornstarch
      3 tb Honey
      2 ts Instant chicken bouillon
      1 ts Grated pared fresh ginger
  1. Remove skin from chicken and discard.  Cut breasts in half. Remove
  and discard bones.  Pound chicken breasts lightly with mallet or
  rolling pin.
  2. Combine cornstarch, salt and pepper in small bowl. Gradually blend
  in water and egg yolks.
  3. Pour oil into wok.  Heat over high heat until oil reaches 375
  degrees F. Dip chicken breasts, one at a time, into cornstarch-egg
  yolk mixture. Fry breasts two or three at a time, in hot oil until
  golden, about 5 minutes. Drain breasts on absorbent paper.  Keep warm
  while cooking remaining chicken.
  4. Cut each breast into three or four pieces and arrange on serving
  plate. Sprinkle with onions.
  5. Combine all ingredients in medium saucepan.  Stir until blended.
  Cook over medium heat, stirring constantly, until sauce boils and
  thickens, about 5 minutes. Pour over chicken.

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Recipe ID 54317 (Apr 03, 2005)

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