Lemon Chicken Hunan Style
Hunan Province is the home of the sweet and sour sauce.
3 large chicken breasts, boned and
skinned, cut in half
1/4 cup flour
1 egg
1/4 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon soy sauce
Mix flour, egg, baking soda, cornstarch, oil, salt and soy sauce. Dip chicken
into batter and fry until golden. Drain. Cut chicken crosswise into 1/2-inch
slices. Arrange on a heated platter. Keep warm. Pour Lemon Sauce over and
garnish with lemon slices.
Lemon Sauce
1/2 cup water
1/2 teaspoon lemon zest
1/4 cup lemon juice
1/4 cup honey
1 tablespoon catsup
1/2 teaspoon chicken bouillon
1/2 teaspoon salt
1 clove garlic, minced
1 tablespoon cornstarch
1 tablespoon cold water
Heat water, lemon zest, lemon juice, honey, catsup, chicken bouillon, salt and
garlic to boiling. Mix cornstarch and water and stir in. Cook and stir for 30
seconds or until thickened. |