| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Chinese, Poultry, Main dish | 6 | Servings |
INGREDIENTS
| 6 | Chicken breasts (boneless, skinless) | |
| Salt | ||
| Pepper | ||
| 3 | c | Oil; for frying |
| 1 | c | Self-rising flour |
| 1/2 | c | Chestnut flour OR cornstarch |
| 1/2 | ts | Baking powder |
| 1 | Egg | |
| 1 1/3 | c | Water |
| 1/2 | c | Sweet orange marmalade |
| 1/2 | c | Lemonade concentrate |
INSTRUCTIONS
Trim the chicken breasts of any fat and sinew. Season each piece with salt and pepper. Prepare the batter. Combine the flours and baking powder in a bowl. Beat the egg with the water, and quickly beat these liquid ingredients into the dry ones. In a double boiler, combine the marmalade and lemonade concentrate to make a sauce. Mix until smooth. Heat. Heat the oil to 375 F in a shallow frying pan. Dip chicken breasts in the batter and place them in the oil. Reduce the heat to 325 F and fry the breasts, turning frequently, for 2-3 minutes, or until golden brown. Pour the heated sauce over the chicken breasts and serve at once. Temperature(s): HOT Effort: AVERAGE Time: 00:25 Source: CHRISTINE LEE'S Comments: THUNDERBIRD HOTEL COLLINS AVE, Comments: MIAMI BEVERAGE: TEA From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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