Lemon Chicken

By Tiller

Ingredients

• Sauce;
• 4 lemons
• 2 cups water
• 3 cups sugar
• 1/2 cup vinegar
• 1/2 cup cornstarch and water
• 1 tbsp lemon extract
• Chicken;
• 4 chicken breasts
• egg batter (see recipe)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup flour
• veg oil for frying

Details

Servings 6

Preparation

Step 1

Sauce;
Or make Sheriff pie filling but runnier.
Cut 3 lemons in 1/2 and squeeze juice into saucepan with water, sugar, vinegar and extract.
Stir well and bring to a boil. Thicken with cornstarch and water mix.
Remove from heat as soon as it boils.

Chicken;
Filet chicken into pieces, better if semi frozen state.
Spread out on tray and season with salt & pepper and then roll on dry flour. Pre heat oil to 375*. Dip each piece of chicken into prepared egg batter. Be sure to coat meat evenly. Then put each in the oil very slowly away from you. Keep turning the chicken until cooked and golden brown. Pick up the cooked chicken and lay flat on paper towel to absorb the grease. Cut chicken into bite size pieces and place neatly on a large platter. Slice the remaining lemon; put on the side as garnish.