Lemon Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 chicken breast halves
• 1 teaspoon salt
• 1 tablespoon light soy sauce (thin)
• 1/2 cup flour
• 2 tablespoons cornstarch
• 1/8 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup water (approximately)
• 1 tablespoon smoking hot vegetable oil
• oil (for deep frying)
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 2 lemons, thinly sliced
• 1 scallion, shredded

Recipe

• 1 the batter should be about as thick as pancake batter, or just a little thicker.
• 2 dip chicken in batter and refrigerate for 10- 15 minutes (this will help the batter to adhere).
• 3 double deep fry the chicken, allowing at least 20 minutes between steps.
• 4 (this is done to insure that you get a crispy, golden brown coating while the chicken cooks all the way through. the oil should be approximately 350º f for the first frying and about 375ºf for the second).
• 5 blot on paper towels to remove excess grease.
• 6 when ready to add sauce, slice and put chicken on a serving platter lined with lettuce leaves and garnished with some cherry tomatoes.
• 7 for the sauce: heat about a teaspoon of vegetable oil in a skillet (preferably a heavy one- like cast iron or calphalon); stir in scallion until it sizzles, about 30 seconds.
• 8 add lemon slices & stir 1 minute until sizzling.
• 9 add chicken stock, salt, and sugar. stir in cornstarch. cook 5 minutes to thicken.
• 10 pour over sliced chicken.
• 11 *be careful not to burn or overcook the lemon or it will turn very bitter.