| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | tb | Cornstarch plus |
| 1 | tb | Cornstarch |
| 2 | c | Flour |
| 1 | Egg; beaten | |
| Peanut oil for deep-frying | ||
| 4 | Boneless whole chicken breasts skinned | |
| 3 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 3 | tb | Fresh lemon juice or lemonade concentrate |
| 1 | Lemon; sliced |
INSTRUCTIONS
Combine 1/2 cup cornstarch and flour. Mix in the egg and 2 cups water until smooth and even. Heat the oil in a wok until almost smoking, or about 375 F. Dip the chicken breasts in the batter to coat completely. Deep-fry until golden brown. Remove with a slotted spoon. In a saucepan or another wok, heat the sugar, salt, remaining 1 tablespoon cornstarch, and lemon juice with 1 cup water. When thickened, add the lemon slices. Return the chicken breasts to the wok with the oil and deep-fry another 10 seconds. Drain again. Cut into short, 1-inch-wide strips. Place the chicken on a serving platter. Pour the lemon sauce over and serve. MANDARIN DELIGHT NORTH 7TH STREET, PHOENIX. WINE: WAN FU. From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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