February 24, 2010

Lemon Chicken

Honestly, it took us a few time to get this recipe down the way we wanted. The horrible picture does not do this meal justice. Overall, with the rice, broccoli, and sauce, this makes for a very classy meal.

What you'll need:
(marinade)
2 1/2 lbs boneless-skinless chicken breasts (cut into 1"cubes)
2 T. soy sauce
1/2 t. salt

(batter)
2 large eggs
1/2 C. cornstarch
1 pinch white pepper
oil (for frying)

(sauce)
1/3 C. sugar
1 C. chicken broth
1 1/2 T. cornstarch
2 T. lemon juice
3/4 t. salt
3 slices of peeled lemon
2 T. oil
yellow food coloring (optional

View full recipe
MARINADE
Place cut chicken breast pieces into a bowl and mix with soy sauce and salt. Cover and marinate in the refrigerator for 30 minutes.
BATTER
Beat eggs with cornstarch, white pepper and baking powder.
Coat the chicken with the batter.
Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked.
Drain on paper towels and set aside.
You can also cook the chicken using a wok if you don’t have a deep fryer.
SAUCE
Combine sugar, cornstarch, chicken broth, lemon juice, and salt (if using food coloring you can add it now).
Mix until well combined and add 3 slices of lemon to the sauce mixture.
Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear.
Remove lemon slices and pour the sauce over the chicken and mix.
Best served with rice and broccoli.

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