2 pounds boneless, skinless
chicken breast, cut into 1inch cubes
2 large eggs
¼ cup corn starch
½ t. baking powder
½ t. salt
Pinch of pepper
Vegetable oil
Sauce:
¼ cup sugar
1 cup chicken broth
1 ½ T. cornstarch
3 T. fresh lemon juice
1 lemon, zested
¾ t. salt
1 T. vegetable oil
Chives or green onion,
chopped as garnish
Beat eggs with a wire whisk and mix with the cornstarch, baking powder and seasonings until smooth. Coat the chicken with the batter.
Fry the coated chicken in oil. I use about an inch in a frying pan, but you may opt to use a deep fryer or wok. Do not undercook or overcook the chicken. Fry about 2-3 minutes per side. Set aside to drain on paper towels. Keep chicken warm at a very low temperature in an oven.
Make the lemon sauce by whisking all the sauce ingredients (except the oil) in a bowl, using a wire whisk. Now heat the tablespoon of oil in your wok or frying pan and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear and slightly thickened. (If sauce becomes too thick, add a little more chicken broth or water.) Toss with the reserved fried chicken chunks and serve immediately.
Makes: 8-10 servings.
Notes: This is great tossed with steamed broccoli.
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