Ingredients: |
Ingredients: 2 whole chicken breasts (about 2 lbs.) boned and skinned
1 T. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
¼ tsp. white pepper
¼ c. flour
¼ c. water
2 T. cornstarch
2 T. vegetable oil
¼ tsp. baking soda
¼ tsp. salt
½ c. chicken broth
¼ c. honey
3 T. lemon juice
2 T. light corn syrup
2 T. vinegar
1 T. ketchup
1 clove garlic, minced
½ tsp. salt
Dash of white pepper
Peel of ½ lemon
1 T. cornstarch
1 T. cold water
½ lemon, thinly sliced
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Directions: |
Directions:Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 T. vegetable oil, egg, 2 T. cornstarch, 1 tsp. salt, soy sauce, and ¼ tsp. white pepper. Pour over the chicken. Turn chicken to coat sides. Refrigerate 30 minutes. Remove chicken from marinade and reserve the marinade.
Heat vegetable oil in wok to 350º. Mix reserved marinade with ¼ c. water, 2 T. cornstarch, 2 T. vegetable oil, baking soda, and ¼ tsp. salt. Dip chicken one piece at a time into batter. Fry 2 pieces at a time until light brown, about 3 minutes. Drain on paper towels. Increase oil temp to 375º. Fry chicken one piece at a time, until golden brown, turning once, about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5 or 6 pieces. Place in a single layer on a heated platter.
Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 T. vegetable oil, ketchup, garlic, ½ tsp. salt, dash of white pepper, and the lemon peel to boiling. Mix 1 T. cornstarch, 1 T. water, and stir into sauce. Cook until thickened. Remove lemon peel. Pour sauce over chicken. |
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