Lemon Chicken

Total Time: 47 mins Preparation Time: 40 mins Cook Time: 7 mins

Ingredients

• Servings: 8
• 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 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 pepper
• 1/2 lemon, peel
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 lemon, thinly sliced

Recipe

• 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 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 350ºf.
• 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 375ºf.
• 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 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.

recipe

• 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 375ºf.
• 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.