Hunan Style Lemon Chicken

3 Servings
Chicken
Hunan
sweet tart good lunch dinner main dish Chicken Hunan

3 lbs of cken breast cutlets)
1 etable oil (or olive oil)
1/4 c. -purpose flour
1/4 c. water
1
2 tbsp. nstarch
2 tbsp. etable oil
1 tsp. sauce
1/2 tsp. t
1/4 tsp. ing soda
1 ey Lemon Sauce
1 on slices
EY LEMON SAUCE:
1/2 c. water
1/2 tsp. grated on peel
1/4 c. on juice
1/4 c. ey
1 tbsp. sup
1/2 tsp. instant chicken illon
1/2 tsp. t
1 clove lic finely chopped
1 tbsp. nstarch
1 tbsp. cold water

cut chicken into halves. Heat vegetable oil (1-1 1/2 inches) to 360 degrees. Beat remaining ingredients except Honey Lemon Sauce and lemon slices with hand beater until smooth. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken. Cut chicken crosswise into 1/2 inch slices; arrange in single layer on heated platter. Keep warm. Prepare Honey Lemon Sauce; pour over chicken. Garnish with lemon slices. 6 servings. To make honey lemon sauce: Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon (dry), salt and garlic to boiling. Mix cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 30 seconds.


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