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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Another from my favorite Chinese cookbook, Chinese Cooking Class by Australian Women's Weekly. This is just as good as Chinese take-out Lemon Chicken. The lemon sauce is supposed to be tart and sweet at the same time. Ingredients:
8 boneless skinless chicken breasts |
1/2 cup cornstarch |
3 tablespoons water |
4 egg yolks |
salt and pepper |
6 green onions |
oil (for deep frying) |
1/2 cup lemon juice |
2 chicken stock cubes |
2 tablespoons honey |
2 1/2 tablespoons brown sugar |
1 tablespoon grated green ginger |
1 1/4 cups water |
Directions:
1. Sauce: Combine lemon juice, crumbled stock cubes, cornstarch, honey, brown sugar, ginger and water in a saucepan, stir over low heat till the sauce boils and thickens.
2. Pound the chicken breasts out lightly.
3. Put the cornstarch into a bowl, gradually add water and lightly beaten egg yolks. Add salt and pepper, mix well. Dip the chicken breasts into the batter, drain well.
4. Put a few pieces at a time of the chicken into deep hot oil, fry till lightly golden brown and cooked through. Drain on paper towel. Keep warm until all the chicken is cooked.
5. Slice each breast across into 3 or 4 pieces. Arrange on serving plate. Sprinkle with chopped green onions, and spoon the hot sauce over.
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