Lemon chicken #3
Lemon Chicken Chinese
Last updated 6/12/2012 1:21:55 AM. Recipe ID 54318. Report a problem with this recipe.
Title: Lemon chicken #3
Categories: Chinese, Chicken
Yield: 4 Servings
2 Whole chicken breasts
1/3 c Water chestnut powder
1/3 c Lemon sauce
5 c Vegetable oil
1 tb Water
1/2 tb Sugar
This is one of the most appealing and unique recipes in Chinese cook-
ing that goes by this name.
Preparation: Pull chicken skin from breasts, then carefully pull
meat from breast bone, keeping meat intact. Thin inner filet will
come off separately. Cut meat across the grain into strips about 3/4"
wide by 1 1/2" long. Put water chestnut powder in bowl large enough
to hold chicken, & deep enough to keep powder from flying around. Add
chicken pieces a few at a time, tossing gently to thoroughly coat
each piece; they should be entirely white. Leave them in bowl while
you prepare sauce.
Sauce: In small saucepan, mix prepared lemon sauce (we suggest Mee
Chun brand from Hong Kong), water & sugar. Bring to boil; reduce heat
& simmer for 2 minutes. Just before serving, thicken with cornstarch
paste to consistency of a fudge sauce.
Deep-frying: In deep-fryer or wok, slowly heat oil to deep-frying
temperature. (Don't let oil smoke.) Test with piece of chicken: it
should reach a medium brown in about 35 seconds. Fry chicken in
batches of 5-6 pieces at a time; drain. Place on serving plate,
keeping warm until ready to serve. Pour lemon sauce over chicken at
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