Lee Lum's Lemon Chicken

Recipe by Charmed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chicken breasts in a shallow dish.
  • Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes.
  • Preheat the oven to 200.
  • Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat.
  • Pour the water-chestnut flour on a plate and dredge chicken completely in the flour.
  • Arrange the shredded lettuce attractively on a platter.
  • To cook the chicken, pour the peanut oil into a skillet (use an electric skillet if you have one) to a depth of 1/2 inch and heat to 350 degrees.
  • Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary.
  • Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened.
  • Carefully and neatly slice the chicken crosswise into 1" slices, then using a large spatula, place attractively on top of the lettuce.
  • Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.
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