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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This entree goes together quickly and is perfect with a side of fried or plain rice. Ingredients:
1 lb boneless skinless chicken breast (2 whole) |
1/4 teaspoon salt |
1 egg yolk |
7 tablespoons cornstarch |
vegetable oil, for deep drying |
1 lemon |
2 tablespoons white vinegar |
3 tablespoons sugar |
1/2 teaspoon salt |
3/4 cup water |
1 teaspoon cornstarch |
1 tablespoon vegetable oil |
Directions:
1. Cut chicken into 12 pieces.
2. Combine 1/4 teaspoon salt, egg yolk, 1 tablespoon cornstarch; stir well.
3. Toss with chicken to coat well.
4. Dredge chicken pieces in 6 tablespoons cornstarch.
5. Heat oil in wok or deep pan.
6. Add chicken and deep fry until golden brown; remove and drain.
7. Meanwhile, slice lemon and combine with vinegar, sugar, 1/2 teaspoon salt and water.
8. Dissolve 1 teaspoon cornstarch in 1 tablespoon oil.
9. Stir until slightly thickened; pour over chicken.
10. Serve garnished with tomato and cucumber slices atop rice, if desired.
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