Lemon Chicken

By CandyH

This is like the lemon chicken you get from your Chinese take-out place. The egg, cornstarch, and baking powder coating is extra light and crispy.

Ingredients

• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 3 lbs boneless chicken breast halves
• 2 large eggs, beaten
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 2 cups vegetable oil
• 1 cup chicken broth
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 lemon, sliced

Details

Adapted from chinese.food.com

Preparation

Step 1

Combine first 3 ingredients in a large zip-lock bag. Add chicken, and seal bag. Marinate for 15 minutes in the refrigerator.

Combine eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip chicken into batter, coating well.

Pour 2 cups oil into a large heavy skillet. Fry chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter.

Combine chicken broth and next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add lemon slices, and stir fry 30 seconds. Add broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken. Serve immediately.