CHINESE LEMON CHICKEN
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2 boneless chicken breast
1 egg
Salt and pepper
1/4 c. flour
1/4 c. cornstarch
Peanut oil
Lemon sauce
Pull loin from breast (half chicken lengthwise) to make 4 pieces. Heat oil in deep pan. Dip chicken parts into mixture of beaten egg and salt and pepper. Mix together flour and cornstarch. Dip egg batter chicken to coat. Deep fry in hot oil until browned. Drain, place on heat proof platter, pour hot lemon sauce over. Serves with rice.
LEMON SAUCE:
1 c. sugar
2/3 c. water
2 tbsp. cornstarch
Zest from 1 lemon
Juice from same lemon
1/4 tsp. ginger
1/4 tsp. garlic powder
Dash white pepper
1/8 tsp. turmeric powder
Dash salt
1 tbsp. butter
In medium saucepan over low heat, mix everything together stirring constantly cook about 15 minutes or until mixture is clear and thicken. Pour over chicken. I make the sauce first and put a lid on it and set off the hot burner then cook the chicken while the rice is boiling.
This dish was great we are definately adding this one to our rotation!