Traditional Lemon Chicken

By KimberlyB

Ingredients

• Chicken:
• 4 chicken breast
• 3 large eggs
• 3 TBS water
• 2 c panko bread crumbs
• vegetable oil
• Lemon Sauce:
• 1/4 c sugar
• 1/3 c chicken broth
• 1 tsp lemon zest
• 3 TBS lemon juice
• 2 TBS rice vinegar
• 1/4 tsp salt
• 1 garlic clove, minced
• 1-2 drops lemon yellow food coloring
• 1 TBS cornstarch
• 1 TBS water

Preparation

Step 1

Chicken:
1. Butterfly the chicken breasts by splitting them horizontally leaving only one edge intact to act as a hinge. Open the chicken to make one large breast. Repeat with the other breasts. With a meat hammer, pound each chicken breast to 1/4 " thick. Set aside.
2. Make an egg wash by whisking the two eggs and 1 TBS of water. Pour into a large dish.
3. In a separate flat-bottomed dish, place the panko bread crumbs.
4. Dip each chicken breast in egg then panko, and again in egg then panko. This double'dipping process is crucial to create an extra crispy crust for each chicken breast.
5. Pour 2" of vegetable oil into a deep, heavy pan. Heat the oil until it reaches 350' using a deep frying thermometer. Using metal tongs, gently place a brest in the hot oil. Let it cook for about 3 minutes or until golden brown. Turn the cutlet over and cook the other side for about the same time. Remove the chicken from the pan. Place the fried chicken onto a platter with a paper towel allowing the excess oil to drain and then set aside. Repeat with the other breasts.

Sauce:
1. Grate your garlic and your lemon zest. Set both aside.

2. In a stir fry pan, on medium heat, mix the sugar, chicken broth, lemon zest, lemon juice, rice vinegar, salt, garlic, and one or two drops of yellow food coloring if desire.

3. Make a pst of the cornstarch by stirring it in a small bowl with 1/2 tablespoon of water until smooth. Then add the rest of the water and continue stirring with a whisk. cook the sauce mixture until it is bubbly and thickens.

4. Place the fried chicken on a plate over a bed of rice, noodles, or shredded lettuce. Cut the chicken cutlet into one-inch wide strips using a knife. Pour the sauce over the top and serve immediately.