 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Sometimes I make this dish the day before; it really brings out the flavor, writes Lynn Hancock from Dubuque, Iowa. This recipe is so good and well worth the time! Ingredients:
2 boneless skinless chicken breast halves (5 ounces each) |
1 teaspoon plus 1/4 cup cornstarch, divided |
1 teaspoon rice vinegar |
1/2 teaspoon sesame oil |
1/3 cup packed brown sugar |
1/3 cup water |
1/3 cup cider vinegar |
1 large lemon, thinly sliced and seeds removed |
1 egg, lightly beaten |
oil for deep-fat frying |
1-1/2 cups cooked long grain rice |
Directions:
1. Flatten chicken to 1/4-in. thickness. In a small bowl, combine 1 teaspoon cornstarch, rice wine vinegar and sesame oil; brush over both sides of chicken. Place in a large resealable plastic bag. Seal bag and turn to coat; refrigerate for 30 minutes.
2. In a small saucepan, bring the brown sugar, water, cider vinegar and lemon slices to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lemon slices are golden brown and sauce is thickened.
3. Meanwhile, place egg and remaining cornstarch in separate shallow bowls. Dip chicken in the egg, then cornstarch. In an electric skillet, heat 1/2 in. of oil to 375°. Carefully place chicken in hot oil. Cook for 3-5 minutes or until meat is no longer pink. Serve with rice and lemon mixture. Yield: 2 servings.
|
|