Recipes For 2009

Lemon Chicken

Let's take lemons and chickens to a whole, new level.

Chicken

4 boneless, skinless chicken breasts
1/2 cup cornstarch
1/2 tsp salt
1/8 tsp pepper
1/4 cup water
4 eggs yolks
3 cups vegetable oil
4 green onions - sliced

Pound chicken breasts lightly. Combine cornstarch, salt and pepper in a bowl. Blend water and eggs yolks into cornstarch mixture.

Heat oil in a wok to 375 degrees. Dip breast sinto cornstarch/egg mixture. Fry in batches in oil for about 5 minutes. Drain on paper towels.

Lemon Sauce

1-1/2 cups water
1/2 cup lemon juice
3-1/2 tbsps light brown sugar
3 tbsps cornstarch
3 tbsps honey
2 tsps instant chicken bouillon granules
1 tsp grated fresh ginger

Combine all ingredients in saucepan. Stir until blended. Cook over medium heat, stirring constantly until mixture boils and thickens, about 5 minutes.

Place chicken over a platte of shredded lettuce. Sprinkle with green onions and top with lemon sauce.