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Lemon Chicken #4

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Chinese Poultry 6 Servings

INGREDIENTS

6 Boneless chicken breasts; skin removed
Salt
Pepper (up to)
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.
CHRISTINE LEE'S
THUNDERBIRD HOTEL  COLLINS AVE,
MIAMI  BEVERAGE: TEA
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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