Chinese Lemon Chicken
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Serves/Makes: 6
Ready in: < 30 minutes
***Lemon Sauce***
- 1 1/2 cup water
- 1/2 cup lemon juice
- 3 1/2 tablespoons light brown sugar
- 3 tablespoons cornstarch
- 3 tablespoons honey
- 2 teaspoons chicken bouillon granules
- 1/4 teaspoon ground ginger, or more if desired
***Chicken***
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup water
- 4 egg yolks
- 2 cups cooking oil
- 8 boneless, skinless chicken breast halves, cut in chunks or strips
- sliced green onions
To make the sauce, combine all the ingredients in a saucepan. Cook over medium heat, stirring frequently, about 5 minutes until the sauce boils and the brown sugar and bouillon granules are fully dissolved. Reduce the heat to low and keep the sauce warm while you prepare the chicken. To make the batter, combine the cornstarch, salt, and pepper in a shallow dish. Beat the egg yolks with the water in a small bowl until combined. Add the egg mixture to the cornstarch and blend until smooth. Heat the oil in a large wok or skillet to 350 degrees F. Dip the chicken pieces into the egg mixture, coating them completely and letting any excess egg drip off. Then add them to the hot oil (in batches as needed) and cook until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels. Place the chicken in a serving dish and top with the sliced green onions. Pour the sauce evenly over the top of the chicken.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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