CHINESE LEMONADE CHICKEN

Chinese Lemonade Chicken image

Provided by Pat Duran

Time 45m

Number Of Ingredients 20

8 to 12 medium pieces of chicken breast(planks) skinless and boneless
1 tsp salt
1/2 tsp lemon pepper
1 1/2 Tbsp soy sauce
4 large egg yolks only
1/2 c all purpose flour
2 tsp cornstarch
oil for frying
SAUCE:
6 oz can frozen lemonade concentrate
3 Tbsp brown sugar, firmly packed
1/2 tsp ground ginger
2 tsp champagne vinegar
1/2 c chicken stock
3 Tbsp honey
4 Tbsp cornstarch
3/4 c cold water
GARNISHES
cooked white rice
chopped green onion tops

Steps:

1. chicken: rinse and pat dry chicken pieces. set aside. In a pie tin combine salt,lemon pepper,flour and cornstarch. In another pie tin combine egg yolks and soy sauce, beating well to combine.
2. Preheat a large cast iron skillet and add about 1 inch vegetable oil and heat to medium high. Dip chicken pieces in the flour mixture , shake off excess. then dip into egg mixture coating throughly. Place chicken pieces in hot oil and fry on all sides until golden brown. Be sure not to crowd the pan as they will not brown evenly. Place on an oven safe platter and keep in oven until ready to serve in a 250^ oven. Continue frying chicken pieces until all are fried and in the oven.
3. Sauce: In a medium sauce pan with heavy bottom, add the lemonade,and remaining ingredients, except the cornstarch and cold water. Cook and stir sauce until sugar has dissolved. Combine the cornstarch and water and add to the sauce- stirring to blend and continue stirring until thickened. Remove from heat when thickened.
4. Serve with rice and sauce over chicken on a plate with some chopped green onion tops over all.