SORT Elizabeth Harris Lemon Chicken 4 whole chicken Breast 1/2 cup cornstarch 1/2 tsp salt 1/8 tsp pepper 1/4 cup water 4 egg yolks lightly beaten vegetable oil for frying 4 green onions Sauce 1 1/2 cups water 1/2 cup lemon juice 3 1/2 tbsp brown sugar 3 tbsp cornstarch 3 tbsp honey 2 tsp instant chicken bouillon 1 tsp minced fresh ginger Directions Remove skin from chicken & discard. Cut chicken breast in 1/2. Remove bones discard pound with mallet. Combine cornstarch, salt & pepper in small bowl. Gradually blend in water and egg yolks. Heat oil in wok or skillet. dip chicken one at a time into batter. Cook chicken two at a time until golden brown about 5 mins. Sprinkle with onions. For sauce combine all ingredients in a medium saucepan mix well. Cook over medium heat stirring constantly until sauce boils & thickens. About 5 mins. Pour over chicken and serve. Like · · Share · 4505702 · 9 hours ago ·
Posted on: Fri, 16 Aug 2013 02:02:52 +0000
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