Lemon Chicken
Course
Entrees
,
Main Dish
Cuisine
Hawaiian
,
Polynesian
Servings
Prep Time
6
servings
1
hour
Cook Time
30
minutes
Servings
Prep Time
6
servings
1
hour
Cook Time
30
minutes
Ingredients
lb
chicken breasts,
boned
1
tablespoon
sherry
1
tablespoon
soy sauce
1 1/2
tsp
salt
2
eggs
1/4
cup
cornstarch
1/2
tsp
baking powder
2
cups
salad oil
for frying
1/3
cup
sugar
1
tablespoon
cornstarch
1
cup
chicken broth
1
tablespoon
lemon juice
1
lemon
2
tablespoons
salad oil
Instructions
In large bowl, combine the chicken with the sherry, soy sauce and 1/2 teaspoon of the salt; let stand for 15 minutes.
In small bowl, beat eggs; beat in the 1/4 cup cornstarch and the baking powder to form smooth batter.
In wok or large skillet, heat the 2 cups oil to 350 degrees F.
Coat chicken with batter; fry until browned.
Cut into 1 1/2 X 1 inch pieces.
Combine sugar, the one tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt.
Cut lemon into thin slices.
In wok or skillet, heat the two tablespoons oil; add lemon slices and stir fry for 30 seconds.
Slowly stir in cornstarch mixture.
Cook, stirring constantly, until sauce is clear.
Pour over chicken.
Makes six servings.