1 1/2 lbs chicken breasts
2 tablespoons soy sauce
1 tablespoon each water and cornstarch
1/4 teaspoon sesame oil
dash of pepper
2 tablespoons salad oil
1 cup all purpose flour, sifted
1/4 cup cornstarch
1 1/2 teaspoon baking powder
1 cup water
salad oil
Cut chicken into 2 inch squares. Pound chicken lightly to make them uniform in thickness. In a bowl, combine soy, water, 1 tablespoon of cornstarch, sesame oil, and pepper. Add chicken and stir to coat, then stir in 1 tablespoon of the salad oil and let stand for 15 mins to marinate. In a separate bowl, combine flour, 1/4 cup cornstarch, and baking powder. Add the remaining 1 tablespoon salad oil and water and blend until smooth. Let batter stand for 10 minutes.
In a wide frying pan, pour salad oil to depth of 1 1/2 inches and heat to 350. Dip each piece in batter and fry until golden and not pink in the middle. Remove from oil and place on paper towels. Keep in warm oven (170 - 200) until all pieces are cooked.
Lemon Sauce:
Cut 1 large, thin-skinned lemon into thin slices; discard and seed and end pieces. Heat 1 tablespoon salad oil over medium-high heat. Add lemon slices and stir fry for 30 seconds. Add 1 cup chicken broth, 7 tablespoons of sugar, 3 tablespoons lemon juice, and salt to taste. Simmer for 2 minutes. Blend 1 tablespoon cornstarch and 1 tablespoon water. Pout into sauce and cook, stirring, until sauce bubbles and thickens slightly. Pour over chicken just before serving.
We served ours with steamed broccoli in the mix. Super tasty!
1 cup water
salad oil
Cut chicken into 2 inch squares. Pound chicken lightly to make them uniform in thickness. In a bowl, combine soy, water, 1 tablespoon of cornstarch, sesame oil, and pepper. Add chicken and stir to coat, then stir in 1 tablespoon of the salad oil and let stand for 15 mins to marinate. In a separate bowl, combine flour, 1/4 cup cornstarch, and baking powder. Add the remaining 1 tablespoon salad oil and water and blend until smooth. Let batter stand for 10 minutes.
In a wide frying pan, pour salad oil to depth of 1 1/2 inches and heat to 350. Dip each piece in batter and fry until golden and not pink in the middle. Remove from oil and place on paper towels. Keep in warm oven (170 - 200) until all pieces are cooked.
Lemon Sauce:
Cut 1 large, thin-skinned lemon into thin slices; discard and seed and end pieces. Heat 1 tablespoon salad oil over medium-high heat. Add lemon slices and stir fry for 30 seconds. Add 1 cup chicken broth, 7 tablespoons of sugar, 3 tablespoons lemon juice, and salt to taste. Simmer for 2 minutes. Blend 1 tablespoon cornstarch and 1 tablespoon water. Pout into sauce and cook, stirring, until sauce bubbles and thickens slightly. Pour over chicken just before serving.
We served ours with steamed broccoli in the mix. Super tasty!
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