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LEMON CHICKEN

- from chicken recipe
2 whole chicken
1 tbsp. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
1/4 tsp. white pepper
Vegetable oil
1/4 c. all-purpose flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tbsp. catsup
1 clove garlic, finely chopped
1/2 tsp. salt
Dash of white pepper
Peel of 1/2 lemon
1 tbsp. cornstarch
1 tbsp. cold water
1/2 lemon, thinly sliced
Remove bones and skin from chicken; cut each breast into fourths. Place
chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the
egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon
white pepper; pour over chicken. Turn chicken to coat both sides. Cover and
refrigerate 30 minutes. Remove chicken from marinade; reserve marinade.
Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved
marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons
vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one
at a time into batter. Fry 2 pieces at a time until light brown, 3 minutes.
Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken
all at one time until golden brown, turning once, about 2 minutes. Drain on
paper towel. Cut each piece crosswise into 5 or 6 pieces; place in single layer
on heated platter. Heat chicken broth, honey, lemon juice, corn syrup,
vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of
white pepper and the lemon peel to boiling. Mix 1 tablespoon cornstarch and
1 tablespoon water; stir into sauce. Cook and stir until thickened, about 10
seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over
chicken. Makes 8 servings.

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