Chinese Lemon Chicken

Thea Pappalardo

By
@Sassy01

I really expected this to be a little too sweet for my taste, but, surprisingly, it was not. The vinegar takes the edge off the sweetness. Be prepared to dirty lots of dishes, measuring cups and spoons. It is worth it. This recipe was from an old Betty Crocker Chinese cookbook.


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Ingredients

MARINADE

4
boneless chicken breasts
1
egg
2 tsp
cornstarch
1 tsp
salt
1/4 tsp
pepper
1 tsp
finely chopped fresh ginger

BATTER

1/4 c
flour
1/4 c
water
2 Tbsp
cornstartch
2 Tbsp
vegetable oil
1/4 tsp
baking soda
1/4 tsp
salt
reserved marinade

SAUCE

1 Tbsp
cornstarch
1 Tbsp
water
1/3 c
chicken broth
1/8 c
sugar
3 Tbsp
lemon juice
2 Tbsp
light corn syrup
2 Tbsp
vinegar (i used rice vinegar)
1 Tbsp
vegetable oil
1 tsp
soy sauce
1 tsp
finely chopped garlic

GARNISH

1/8
lemon, thinly sliced
marashino cherries

Directions Step-By-Step

1
Slice each chicken breast lengthwise to make 2 thin cutlets. Place chicken in a shallow dish. Mix the marinade ingredients and pour over chicken, turning cutlets to coat. Cover and refrigerate for at least 30 minutes.
2
Remove chicken from marinade and reserve marinade. Combine marinade with batter ingredients and stir until smooth.
3
Heat 1 1/2 inches of oil in wok or skillet until 350. Dip chicken pieces, one at a time, in batter to coat both sides. Fry 2 pieces of chicken at a time until golden brown and cooked through, about 5 minutes. Drain on paper towels. Cut each piece of chicken into 1" slices, using a very sharp knife and place on a warm platter. Keep warm while remaining chicken is frying.
4
SAUCE-Mix cornstarch and water and set aside. Heat remaining sauce ingredients to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Reduce heat to a simmer and cook an additional 30 seconds. Pour sauce over chicken and garnish with lemon slices and cherries.
5
Serve over rice.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian