Lemon Chicken

Name: Lemon Chicken
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

28 ingredients

29 steps

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 350°F.
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 375°F.
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 375°F.
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.