Side Pannel
Lemon Chicken #2
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
Directions
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.
MANDARIN DELIGHT
NORTH 7TH STREET, PHOENIX.
WINE: WAN FU.
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.
MANDARIN DELIGHT
NORTH 7TH STREET, PHOENIX.
WINE: WAN FU.
Tweet