| Lemon Chicken II ~ This dish is quite simple and the lemon sauce makes it a hit with most. Chicken 4 chicken breasts ½ cup cornstarch ½ tsp salt 1/8 tsp pepper ¼ cup water 4 egg yolks, slightly beaten 3 cups vegetable oil 4 green onions, sliced Lemon Sauce 1½ cups water ½ cup lemon juice 3½ tbsp light brown sugar, packed 3 tbsp cornstarch 3 tbsp honey 2 tsp instant chicken bouillon 1 tsp fresh ginger root, pared and grated For Chicken 1. Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with a mallet or rolling pin. 2. Combine cornstarch, salt and pepper in a small bowl. Gradually blend in water and egg yolks. 3. Heat wok over high heat. Pour oil into wok. Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Fry breasts, 2 or 3 at a time, in hot oil until golden, about 5 minutes. Drain breasts on paper towels. Keep warm while cooking remaining chicken. 4. Cut each breast into 3 or 4 pieces and arrange on a serving plate. Sprinkle with onions. For Sauce 5. Combine all sauce ingredients in a medium sauce pan. Stir until blended. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour sauce over chicken. Serves 4 - 6 |
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