| 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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