Wednesday, August 8, 2012
Lemon Chicken - Chinese Style
After another of her cravings for Chinese food...
2 1/2 lbs boneless chicken breast (cut into cubes)
2 Tbs soy sauce
1/2 tsp salt
Oil for frying
1/4 cup cornstarch
1/2 tsp baking powder
1 pinch white pepper
1/3 cup sugar
1 cup chicken broth
1 1/2 tsp cornstarch
2 Tbs lemon juice (she recommends at least doubling this for true lemon flavor!)
3/4 tsp salt
2 Tbs oil
Yellow food coloring - optional if you want it to look truly yellow
Cut your chicken into 1 inch cubes, add soy sauce and 1/2 tsp salt. Mix well and let marinade for at least 30 minutes in the refrigerator.
To make the batter, beat eggs and add the cornstarch, baking powder and pepper listed under batter. Mix until smooth. Add chicken and coat well.
Heat oil on the stove for frying (pan or wok). Once the oil is very hot add the chicken and cook through. Remove and drain on paper towels.
In another pan add 2 Tbs of oil and cook until hot through. Add the other sauce ingredients and mix well. Stir until the sauce becomes more of a clear color. You can add food coloring if you want a deep yellow color.
Remove from heat, mix with the chicken and serve over rice.
This recipe was adapted from Blog Chef..