Lemon chicken #4
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Lemon chicken #4
  Lemon    Chicken    Chinese  
Last updated 6/12/2012 1:21:55 AM. Recipe ID 54319. Report a problem with this recipe.
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      Title: Lemon chicken #4
 Categories: Chinese, Chicken
      Yield: 6 Servings
      3    Whole skinned/boned chicken
      1 tb Vodka
    1/2 ts Sesame oil
      1    Egg white
    3/4 c  Sugar
      1 tb Cornstarch
    1/2 c  White vinegar
           Grated lemon rind
      1    Whole juiced lemon
    1/4 c  Chicken stock
      1    Cleaned carrot
      1    Trimmed scallion
    1/4 c  Thin cut green pepper
    1/4 c  Drained pineapple
    3/4 c  Water chestnut powder
           Peanut oil for frying
    1/2 ts Lemon extract
  Combine the vodka, sesame oil and lightly beaten egg white in a bowl.
  Add the chicken breasts and set aside. Combine the sugar, cornstarch,
  vinegar, lemon rind and lemon juice in a saucepan. Bring to a boil,
  stirring. Add the chicken broth and return to a boil. Cut the carrot
  into 2-inch lengths. Cut the pieces into thin slices. Cut the
  scallion into thin slices. Add the carrot, scallion, green pepper and
  pineapple chunks to the sauce. Bring to a boil and set aside. Heat
  the oil for deep frying. Dip the chicken pieces into the water
  chestnut powder and shake off any excess. Cook the chicken pieces in
  the oil for about 10 minutes, or until the coating is crisp and the
  chicken is cooked through.
  Place each piece of chicken on a flat surface. Using a sharp knife,
  cut it crosswise into 1-2 inch lengths. Arrange the pieces on a
  platter. Heat the sauce, add the lemon extract, and pour it over the
  chicken. Serve immediately.

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Recipe ID 54319 (Apr 03, 2005)

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