1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup vegetable oil
3 tablespoons thinly sliced green onion
Instructions
Combine the flour, salt, and pepper in a medium bowl. Cut the chicken into wide, thin pieces. Dip each piece of chicken into the flour to coat it well, shaking off any excess. Arrange floured chicken pieces on a plate and set aside.
To make the lemon sauce- Combine the water and cornstarch in a small bowl and stir well. In a medium saucepan, combine the chicken stock, sugar, ginger, soy sauce, and salt. Bring to a boil over medium heat, and stir to dissolve the sugar and salt. Stir in the lemon juice, and as soon as the sauce is boiling again, add the cornstarch mixture. Cook, stirring often, until it thickens to a glossy state, about 1 minute. Remove from heat, cover, and keep warm while you prepare the chicken.
To cook the chicken- Heat the oil in a large, deep skillet over medium-high heat. Cook in batches, placing pieces of chicken in the oil (they should sizzle immediately), and leaving a little room between them.
Cook until golden brown, 1 to 2 minutes. Turn and cook on the other side until golden and crisp, and cooked through. Cook the remaining chicken in the same way. Pour the hot lemon sauce over the chicken, sprinkle with the green onion, and serve hot.
Serving
Suggestions
Serve with rice.
Originally Submitted
8/10/2009
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