Lemon Chicken

Lemon Chicken

1 lb. boned chicken
2 tblsp soy sauce
1 tblsp sherry
1 clove garlic, minced
1 tsp. ginger, minced
1 tsp sugar
oil for frying
1 egg white
2 tblsp cornstarch
1 tblsp flour
Lemon Sauce**

Pound chicken lightly with back of knife blade. Cut chicken into pieces 1 1/2x1 inch. Combine soy sauce, sherry, garlic, ginger and sugar; add chicken and marinate for 30 minutes. Heat oil to 375. Drain chicken. Combine egg white, cornstarch and flour.; coat each piece of chicken with batter. Fry until golden brown; set aside and keep warm. Prepare lemon sauce. Place chicken on plate and pour lemon sauce over it.

**Lemon Sauce
1/2 cup chicken broth
1/3 cup sugar
2 tblsp vinegar
juice of 1 1/2 lemons
2 tsp cornstarch
1 tblsp water
2 drops yellow food coloring

In a saucepan combine broth, sugar, vinegar and lemon juice; bring to a boil. Mix together cornstarch and water; stir into broth mixture. Reduce heat and cook until thickened and clear. Remove from heat and stir in food coloring.



I doubled the egg white cornstarch and flour mixture as what the recipe called for was not enough to coat my chicken. I used one large boneless, skinless breast and I did not pound it. We had this on rice because we love rice, the cookbook suggests placing the chicken on shredded cabbage.