CHINESE LEMON CHICKEN
I really expected this to be a little too sweet for my taste, but, surprisingly, it was not. The vinegar takes the edge off the sweetness. Be prepared to dirty lots of dishes, measuring cups and spoons. It is worth it. This recipe was from an old Betty Crocker Chinese cookbook.
Provided by Thea Pappalardo
Categories Chicken
Number Of Ingredients 29
Steps:
- 1. Slice each chicken breast lengthwise to make 2 thin cutlets. Place chicken in a shallow dish. Mix the marinade ingredients and pour over chicken, turning cutlets to coat. Cover and refrigerate for at least 30 minutes.
- 2. Remove chicken from marinade and reserve marinade. Combine marinade with batter ingredients and stir until smooth.
- 3. Heat 1 1/2 inches of oil in wok or skillet until 350. Dip chicken pieces, one at a time, in batter to coat both sides. Fry 2 pieces of chicken at a time until golden brown and cooked through, about 5 minutes. Drain on paper towels. Cut each piece of chicken into 1" slices, using a very sharp knife and place on a warm platter. Keep warm while remaining chicken is frying.
- 4. SAUCE-Mix cornstarch and water and set aside. Heat remaining sauce ingredients to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Reduce heat to a simmer and cook an additional 30 seconds. Pour sauce over chicken and garnish with lemon slices and cherries.
- 5. Serve over rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #chinese #dinner-party #chicken #one-dish-meal #meat #chicken-breasts
You'll also love
