• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lemon Chicken #2

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1/2 tb Cornstarch plus
  • 1 tb Cornstarch
  • 2 c Flour
  • 1 Egg; beaten
  • Peanut oil for deep-frying
  • 4 Boneless whole chicken
  • -breasts skinned
  • 3 tb Sugar
  • 1 1/2 ts Salt
  • 3 tb Fresh lemon juice or
  • -lemonade concentrate
  • 1 Lemon; sliced


Combine 1/2 cup cornstarch and flour. Mix in the egg and 2 cups water until
smooth and even. Heat the oil in a wok until almost smoking, or about 375
F. Dip the chicken breasts in the batter to coat completely. Deep-fry until
golden brown. Remove with a slotted spoon. In a saucepan or another wok,
heat the sugar, salt, remaining 1 tablespoon cornstarch, and lemon juice
with 1 cup water. When thickened, add the lemon slices. Return the chicken
breasts to the wok with the oil and deep-fry another 10 seconds. Drain
again. Cut into short, 1-inch-wide strips. Place the chicken on a serving
platter. Pour the lemon sauce over and serve.




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