Tuesday, May 12, 2009

Hunan Lemon Chicken

This is hubby's favorite Lemon Chicken recipe. It isn't exactly what he wants (he wants HongFong's) but he likes it none the less. It is VERY SWEET so if you want a lemon bite to your chicken, this isn't it.

Tempura Battered Chicken

6 1/2 Chicken Breasts, boneless and skinless (about 2 1/2 lbs.)
Vegetable Oil + 2 Tbs.
1/4 Cup All Purpose Flour
1/4 Cup Water
1 Egg
2 Tbs. Cornstarch
1 tsp. Salt
1 tsp. Soy Sauce
1/4 tsp. Baking Soda

Heat 1"-1 1/2" oil in a pan (or you can use a Fry Daddy/deep fryer as I do). Beat all other ingredients with mixer until smooth. Dip chicken in batter. Fry 1-2 pieces at a time until done, aproximatly 7 minutes. Drain on papertowels. Repeat with remaining chicken. Cut into 1/2" strips. Keep warm. Prepare Lemon Sauce, serve with chicken.


1/2 Cup Water
1/2 tsp Salt (OPTIONAL)
1/2 tsp Grated Lemon Peel
1/4 Cup Lemon Juice
3/8 Cup Honey
1 Clove Garlic, finely chopped
1 Tbs Ketchup

Heat all ingredients in small pan, to boiling. Mix 1 Tbs. Corn Starch and 1 Tbs. COLD Water in a small cup. Stir cornstarch mixture into sauce. Cook and stir until thickened, aproximatly 30 seconds. Serve with chicken.

*You may boil the sauce a second time, after adding the cornstarch mix. Doing this will intensify the sweet flavors of the Lemon Sauce, but is not required.*

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