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Prep Time: 40 Minutes Cook Time: 7 Minutes |
Ready In: 47 Minutes Servings: 8 |
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I've been going thru old cookbooks lately and found a Betty Crocker Chinese booklet from 1981. I love lemon chicken and this recipe sounds good and the photo looks like what I've ordered from restaurants. It also has directions on how to make this a day ahead. Ingredients:
2 whole chicken breasts (about 2 pounds) |
1 tablespoon vegetable oil |
1 egg |
2 teaspoons cornstarch |
1 teaspoon salt |
1 teaspoon soy sauce (light or dark) |
1/4 teaspoon white pepper |
vegetable oil |
1/4 cup all-purpose flour |
1/4 cup water |
2 tablespoons cornstarch |
2 tablespoons vegetable oil |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup chicken broth |
1/4 cup honey |
3 tablespoons lemon juice |
2 tablespoons light corn syrup |
2 tablespoons vinegar |
1 tablespoon vegetable oil |
1 tablespoon catsup |
1 garlic clove, finely chopped |
1/2 teaspoon salt |
1 dash white pepper |
1/2 lemon, peel |
1 tablespoon cornstarch |
1 tablespoon cold water |
1/2 lemon, thinly sliced |
Directions:
1. Remove bones and skin from chicken; cut each breast into fourths.
2. Place chicken in shallow glass or plastic dish.
3. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce and 1/4 teaspoon white pepper; pour over chicken.
4. Turn chicken to coat both sides.
5. Cover and refrigerate 30 minutes.
6. Remove chicken from marinade; reserve marinade.
7. Heat vegetable oil (1 1/2 inches) in wok to 350ºF.
8. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt.
9. Dip chicken pieces one at a time into batter.
10. Fry 2 pieces at a time until light brown, 3 minutes.
11. Drain on paper towel.
12. Increase oil temperature to 375ºF.
13. Fry chicken all at one time until golden brown, turning once, about 2 minutes.
14. Drain on paper towel.
15. Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.
16. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling.
17. Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce.
18. Cook and stir until thickened, about 10 seconds.
19. Remove lemon peel.
20. Garnish with lemon slices; pour sauce over chicken.
21. Do-ahead Directions:
22. After frying chicken 3 minutes, cover and refrigerate no longer than 24 hours.
23. Prepare sauce (remove lemon peel); cover and refrigerate no longer than 24 hours.
24. Just before serving, prepare lemon slices.
25. Heat vegetable oil (1 1/2 inches) in wok to 375ºF.
26. Fry chicken all at one time until hot, turning once, 2 minutes.
27. Cut each piece crosswise into 5 or 6 pieces; place in single layer on platter.
28. Heat sauce to boiling, stirring occasionally.
29. Garnish with lemon slices; pour sauce over chicken.
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