Lemon Chicken(Fung Lum's)

* Exported from MasterCook *

Lemon Chicken (Fung Lum's)

Recipe By : Balsley, 1990: BEST RECIPES FROM LA TIMES
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast fillets -- cut
into thin strips
1 egg -- lightly beaten
3 drops sesame oil
2 tablespoons cornstarch
salt
1 pinch black pepper
peanut oil -- for deep frying
water
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/3 cup sugar
2 drops lemon extract

Combine the chicken, egg, 2 drops sesame oil, 1 tablespoon cornstarch, 2
teaspoons salt, and pepper until the chicken pieces are coated and the
ingredients are blended. Deep-fry in peanut oil at 400F degrees until
browned. Drain the chicken on paper towels. Cut into smaller pieces. Keep
warm while preparing the lemon sauce.

Blend 1/2 cup water, the vinegar, lemon juice, sugar, lemon extract,
remaining 1 drop sesame oil, and some salt in a wok or small saucepan.
Bring to a boil.

Blend 1 tablespoon water and remaining 1 tablespoon cornstarch until
smooth. Stir into the lemon mixture. Heat, stirring, until smooth and
clear. Pour the sauce over the chicken.

[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES
TIMES]; [Hanneman 1998 June]


Notes: Maybe it's the addition of white wine vinegar. Or maybe it's the tad
or sugar. Whatever it is, something seems to set the Lemon Chicken from
Fung Lum's in Universal City apart from all others.





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