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CHINESE LEMON CHICKEN Chicken: 4 whole chicken breasts 1/4 c. cornstarch 1/4 tsp. salt pinch of pepper 1/8 c. water 2 egg yolks, beaten 1/2 c. vegetable oil 4 green onions Lemon Sauce: 1 1/2 c. water 1/2 c. lemon juice 3 1/2 Tbsp. light brown sugar 3 Tbsp. cornstarch 3 Tbsp. honey 2 tsp. instant chicken bouillon granules 1 tsp. grated fresh ginger root Remove skin and bones from chicken. Cut into large thumb-size pieces. Combine cornstarch, salt and pepper in a bowl. Gradually blend in water and egg yolks. Pour oil into large frying pan. Heat until very hot. Dip chicken pieces, one at a time, into egg mixture. Fry until golden. Drain chicken on paper towels. Keep warm while cooking remaining chicken. Combine all ingredients for sauce in a medium saucepan. Stir until blended. Cook over medium heat, stirring constant- ly, until sauce boils and thickens. Pour over chicken. Top with chopped green onions. Good over rice. Serves 4 to 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |