Lemon Chicken
Serves 8
Ingredients
Scale:
1x
- 1 cup Water
- ½ cup Chicken broth
- ¼ cup Lemon juice
- ¼ cup Sugar
- 2 tablespoon Sugar
- 4 teaspoon Ginger (fresh)
- ½ teaspoon Salt
Instructions
- Mix 1/2 tsp. each of salt and garlic powder and rub this on each breast at least the day before.
- Place a good amount of vegetable oil in wok or deep fryer. Wait until you have breaded your chicken before heating.
- Next, beat two eggs with about 1 1/2 cups water.
- After that, add about 2 tbsp. veg. oil to mixture and beat lightly.
- You are now ready to bread chicken breasts with cornstarch.
- Dip each breast in cornstarch making sure it is thoroughly covered.
- Lightly shake off excess cornstarch and dip in egg mixture.
- Allow breasts to drip excess liquid before redipping in cornstarch mixture.
- This time, you want a good coating, but not too thick.
- Set aside breaded breasts and heat oil.
- Oil should be heated to 360 degrees.
- Fry breasts for about 12 min., or slightly longer if you are frying very large breasts.
- If you discover that breasts are browning too quickly during fry cycle, you can turn flame down after breasts have fryed for about six minutes.
- Shortly after you have started frying chicken, heat up sauce and allow to simmer for a minute.
- Mix 1 1/2 Tablespoons cornstarch with 1 1/2 tablespoons of water. Add to sauce.
- Once sauce thickens, add about 2 tbsp. hot oil and mix well.
- Remove sauce from fire and set aside.
- When fryed chicken breasts are done, allow them to set for about 2 min. to ensure meat closest to bone is fully cooked.
- Next slice each chicken breast into about 3-4 pieces and pour some of lemon sauce over chicken.
- Remaining sauce can be used to dip fried chicken pieces.
- Chicken can be served over white rice.