Lemon Chicken

Photo by Rebecca M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup cornstarch

  • 3/4

    cup water

  • 2

    egg yolks

  • 2

    lbs (aprx 4) skinless, boneless chicken breast halves

  • 2

    cup cooking oil

  • 3

    tablespoon brown sugar

  • 1

    tablespoon fresh ginger, minced

  • 1

    cup chicken broth

  • 1/3

    cups fresh lemon juice

  • 1/2

    cups diced scallions

Directions

Combine the cornstarch, 1/4 cup water and the egg yolks into a bowl, whisk until smooth. Dip the chicken breasts and coat each piece thoroughly. Heat 2 cups oil in a wok. Fry chicken breasts until brown then place the chicken in a paper towel. Stir in 1/2 cup water and broth in medium saucepan, place 2 tablespoon cornstarch, brown sugar and ginger.. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute. Remove from heat, add in lemon juice. Slice chicken into thin pieces. Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions. Serves 4

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