Chinese Recipe ⇝ Lemon Chicken II

Tender egg-battered chicken breast pieces are deep-fried and served with a delectable lemony sauce.

Ingredients

• 3 pounds boneless chicken breasts, cut into 2-inch pieces
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• ½ teaspoon salt
• 2 eggs
• 2 cups vegetable oil
• ¼ cup cornstarch
• ½ teaspoon baking powder
• ⅓ cup white sugar
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 lemon, sliced
• 2 tablespoons vegetable oil

Cooking Directions

1. In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
2. In a small bowl, whisk together 1/4 cup cornstarch and the baking powder; beat in eggs to form a batter. Coat chicken pieces with batter and set aside.
3. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate.
4. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

Nutrition Facts

• calories490.3
• carbohydrateContent20.9 g
• cholesterolContent200.5 mg
• fatContent20.8 g
• fiberContent0.9 g
• proteinContent53.4 g
• saturatedFatContent4 g
• sodiumContent932 mg
• sugarContent11.3 g