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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The all time most popular entree in my restaurant and cooking classes! Ingredients:
2 chicken breast halves |
1 teaspoon salt |
1 tablespoon light soy sauce (thin) |
1/2 cup flour |
2 tablespoons cornstarch |
1/8 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1/2 cup water (approximately) |
1 tablespoon smoking hot vegetable oil |
oil (for deep frying) |
1 teaspoon salt |
3 tablespoons sugar |
1 tablespoon cornstarch |
1 cup chicken stock |
2 lemons, thinly sliced |
1 scallion, shredded |
Directions:
1. The batter should be about as thick as pancake batter, or just a little thicker.
2. Dip chicken in batter and refrigerate for 10- 15 minutes (This will help the batter to adhere).
3. Double deep fry the chicken, allowing at least 20 minutes between steps.
4. (This is done to insure that you get a crispy, golden brown coating while the chicken cooks all the way through. The oil should be approximately 350º F for the first frying and about 375ºF for the second).
5. Blot on paper towels to remove excess grease.
6. When ready to add sauce, slice and put chicken on a serving platter lined with lettuce leaves and garnished with some cherry tomatoes.
7. For the sauce: heat about a teaspoon of vegetable oil in a skillet (preferably a heavy one- like cast iron or Calphalon); stir in scallion until it sizzles, about 30 seconds.
8. Add lemon slices & stir 1 minute until sizzling.
9. Add chicken stock, salt, and sugar. Stir in cornstarch. cook 5 minutes to thicken.
10. Pour over sliced chicken.
11. *Be careful not to burn or overcook the lemon or it will turn very bitter.
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