Lemon Chicken (chin)

---------- Recipe via Meal-Master (tm) v8.02

Title: LEMON CHICKEN (CHIN)
Categories: Chinese, Poultry, Main dish
Yield: 6 servings

2 Whole chicken breasts
- (1 lb each)
Oil
1 Egg
3 tb Cornstarch; plus
2 ts Cornstarch
1 3/4 ts Salt
1 ts Soy sauce
White pepper
1/4 c Flour
1/4 ts Baking soda
1/2 c Canned chicken broth
1/4 c Honey
3 tb Lemon juice
2 tb Light corn syrup
2 tb Vinegar
1 tb Catsup
1 Garlic clove; minced
1/2 Peel of a lemon
1/2 Lemon; thinly sliced

Remove bones & skin from chicken breasts & dis- card.
Cut each breast into fourths. Place in a shallow glass
or plastic dish. Mix 1 tbs. oil, the egg, 2 tsp.
cornstarch, 1 tsp. of the salt, the soy sauce, and 1/4
tsp. white pepper; pour over the chicken. Turn chicken
to coat both sides. Cover & refrigerate 30 mins.
Remove chicken from marinade & reserve marinade. Pour
oil into wok to a depth of 1-1/2 in. & heat to 350 F.
Mix the reserved marinade, flour, 1/4 cup water, 2
tbs. of the cornstarch, 2 tbs. oil, the baking soda, &
1/4 tsp. of the salt. Dip chicken pieces one at a time
into this batter. Fry 2 pieces at a time for 3 mins.
or until light brown. Drain on paper towel. Increase
oil temp. to 375. Return chicken to wok & fry together
approx. 2 mins, until golden brown, turning once.
Drain on paper towel. Cut each piece crosswise into
5-6 pieces. Place in single layer on a heated platter
& keep warm. To make sauce, heat the chicken broth,
honey, lemon juice, corn syrup, vinegar, 1 tbs. oil,
catsup, garlic, the remaining 1/2 tsp. salt, dash of
white pepper, & the lemon peel to boiling. Mix the
remaining 1 tbs. cornstarch with 1 tbs. cold water &
stir into sauce. Cook & stir until thickened, approx.
10 sec. Remove lemon peel. Pour the sauce over the
chicken & garnish with the lemon slices. Serve at once.

Temperature(s): HOT Effort: DIFFICULT Time: 00:45
Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA
Comments: WINE: WAN FU

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