| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless chicken breasts |
| 1 |
tb |
Sherry |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1/4 |
c |
Cornstarch |
| 1/2 |
ts |
Baking powder |
| 2 |
c |
Oil; (for frying) |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Chicken broth |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 2 |
tb |
Oil |
| 1 |
|
Thinly sliced lemon |
INSTRUCTIONS
Combine chicken with sherry, soy sauce & salt. Marinate for 15-20 minutes.
Beat eggs, cornstarch & baking powder to form a smooth batter. Heat oil to
350 degrees. Coat chicken with batter & fry until golden brown. Cut into 1
by 1-1/2 inch pieces & arrange on a serving dish. Combine sugar, 1 T.
cornstarch, broth, lemon juice & salt. Heat remaining oil. Stir fry the
lemon slices for 30 seconds. Slowly stir in cornstarch mixture. Cook,
stirring constantly until sauce is clear. Pour over chicken & serve
immediately. Enjoy!
Posted to TNT Recipes Digest by pmanning1@juno.com (Patricia D Manning) on
Mar 1, 1998
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