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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tender egg-battered chicken breasts with a delectable lemony sauce. Ingredients:
3 pounds skinless, boneless chicken breast meat |
1 tablespoon dry sherry |
1 tablespoon soy sauce |
1/2 teaspoon salt |
2 eggs |
2 cups vegetable oil |
1/4 cup cornstarch |
1/2 teaspoon baking powder |
1/3 cup white sugar |
1 tablespoon cornstarch |
1 cup chicken broth |
1 tablespoon lemon juice |
1 teaspoon salt |
1 lemon, sliced |
2 tablespoons vegetable oil |
Directions:
1. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
2. In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
3. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.
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