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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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An easy version of either orange or lemon chicken depending on which juice you choose to use. Yummy with steamed rice. Ingredients:
for the chicken |
4 whole boneless, skinless chicken breasts |
1/2 cup cornstarch |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup water |
4 egg yolks lightly beaten |
4 green onions sliced |
oil for frying |
for the sauce |
1 and 1/2 cups water |
1/2 cup lemon juice for lemon chicken or orange juice for orange chicken |
3 and 1/2 tablespoons brown sugar |
3 tablespoons cornstarch |
3 tablespoons honey |
2 teaspoons instant chicken bouillion granules |
1 teaspoon minced fresh ginger |
Directions:
1. Cut chicken breasts in half pound with meat mallet, or rolling pin to flatten slightly
2. combine cornstarch, salt, and pepper in small bowl
3. gradually blend in first the water then the egg yolks
4. heat oil in wok or large skillet over high heat to 375 degrees
5. dip chicken breat halves into cornstarch egg yolk mixture
6. cook chicken breast halves two at a time until golden brown
7. drain on paper towels and keep warm
8. combine all the sauce ingredients in a medium sauce pan mixing well
9. cook over medium heat stirring constantly until the sauce boils and thickens about five minutes
10. Cut each breast half into three or four peices and arrange on serving platter and garnish with green onions
11. pour sauce over chicken just before serving
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