Lemon Chicken II recipe

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Ingredients

3 pounds boneless chicken breasts, cut into 2-inch pieces
1 tablespoon dry sherry
1 tablespoon soy sauce
½ teaspoon salt
2 eggs
2 cups vegetable oil
¼ cup cornstarch
½ teaspoon baking powder
⅓ cup white sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon, sliced
2 tablespoons vegetable oil

Nutrition Info

490.3 calories
carbohydrate: 20.9 g
cholesterol: 200.5 mg
fat: 20.8 g
fiber: 0.9 g
protein: 53.4 g
saturatedFat: 4 g
servingSize: -
sodium: 932 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

  2. In a small bowl, whisk together 1/4 cup cornstarch and the baking powder, beat in eggs to form a batter. Coat chicken pieces with batter and set aside.

  3. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate.

  4. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

Recipe Yield

6 servings

Recipe Note

Tender egg-battered chicken breast pieces are deep-fried and served with a delectable lemony sauce.

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