Lemon chicken

Name: Lemon chicken
Ingredients: 13 cup chicken broth; 13 cup fresh lemon juice; 12 teaspoon dark soy sauce; 14 cup packed brown sugar; 2 teaspoons lemons, zest of; 1 12 teaspoons cornstarch, dissolved in; 1 tablespoon water; 1 egg; 12 teaspoon salt; 14 teaspoon white pepper; 34 lb boneless skinless chicken breast, butterflied; 14 cup cornstarch; 13 cup cooking oil; 1 teaspoon toasted sesame seeds (optional)

14 ingredients

15 steps

Ingredients

13 cup chicken broth
13 cup fresh lemon juice
12 teaspoon dark soy sauce
14 cup packed brown sugar
2 teaspoons lemons, zest of
1 12 teaspoons cornstarch, dissolved in
1 tablespoon water
1 egg
12 teaspoon salt
14 teaspoon white pepper
34 lb boneless skinless chicken breast, butterflied
14 cup cornstarch
13 cup cooking oil
1 teaspoon toasted sesame seeds (optional)

Directions

1

Make sauce by combining chicken broth, lemon juice, soy sauce, brown sugar& lemon zest in small saucepan, set aside.
2

In a bowl beat egg lightly with salt& white pepper.
3

Dredge chicken in cornstarch, dip into egg batter& dredge again in cornstarch.
4

Let stand for 5 minutes.
5

Just before cooking shake off excess cornstarch.
6

In a wok or large fry pan, heat oil until hot.
7

Pan fry chicken a couple pieces at at time, turning occasionally, until golden brown, approx.
8

3 minutes each side.
9

Remove from pan& drain on paper towels.
10

Bring sauce to a boil over medium heat, add cornstarch solution& cook, stirring until sauce boils& thickens.
11

Cut chicken across grain into 1/2 slices.
12

Place chicken on serving plate.
13

Pour sauce on top.
14

Sprinkle with sesame seeds, if desired.
15

May also be garnished with lemon slices& cilantro.