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Lemon chicken
Nb persons: 8
| 2 | whole chicken |
| 1 tbsp. | vegetable oil |
| 1 | egg |
| 2 tsp. | cornstarch |
| 1 tsp. | salt |
| 1 tsp. | soy sauce, light or dark |
| 1/4 tsp. | white pepper |
| Vegetable oil | |
| 1/4 c. | all-purpose flour |
| 1/4 c. | water |
| 2 tbsp. | cornstarch |
| 2 tbsp. | vegetable oil |
| 1/4 tsp. | baking soda |
| 1/4 tsp. | salt |
| 1/2 c. | chicken broth |
| 1/4 c. | honey |
| 3 tbsp. | lemon juice |
| 2 tbsp. | light corn syrup |
| 2 tbsp. | vinegar |
| 1 tbsp. | vegetable oil |
| 1 tbsp. | catsup |
| 1 clove | garlic, finely chopped |
| 1/2 tsp. | salt |
| 1 dash | white pepper |
| Peel of 1/2 lemon | |
| 1 tbsp. | cornstarch |
| 1 tbsp. | cold water |
| 1/2 | lemon, thinly sliced |
Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling. Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken. Makes 8 servings.
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