Lemon Chicken Recipe

By lakecar

Ingredients

• 4 whole chicken breasts
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup water
• 4 egg yolks (lightly beaten)
• 3 cups vegetable oil
• 4 green onions, sliced (optional)
• 1 1/2 cups water
• 1/2 cup lemon juice
• 3 1/2 tbsp packed light brown sugar
• 3 tbsp cornstarch
• 3 tbsp honey
• 2 tsp instant chicken bouillon granules
• 1 tsp ginger

Details

Servings 1
Adapted from mommysfabulousfinds.com

Preparation

Step 1

Instructions
For Chicken:

Remove skin & fat from chicken and discard. Cut breasts in half. Pound chicken lightly with mallet or rolling pin.

Combine cornstarch, salt, and pepper in small bowl. Gradually blend in water and egg yolks.

Pour oil into wok. Heat over high until oil reaches 375 degrees. Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Fry breasts 2-3 at a time in the hot oil until golden brown. Drain breasts on paper towel and keep warm until you are finished cooking remaining chicken.

Cut each breast into three or four pieces and arrange on a serving plate, sprinkle with onions.

For Sauce:

Combine all ingredients in medium saucepan, stir until blended. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken.