Lemon Chicken

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauce: Combine lemon juice, crumbled stock cubes, cornstarch, honey, brown sugar, ginger and water in a saucepan, stir over low heat till the sauce boils and thickens.
  • Pound the chicken breasts out lightly.
  • Put the cornstarch into a bowl, gradually add water and lightly beaten egg yolks. Add salt and pepper, mix well. Dip the chicken breasts into the batter, drain well.
  • Put a few pieces at a time of the chicken into deep hot oil, fry till lightly golden brown and cooked through. Drain on paper towel. Keep warm until all the chicken is cooked.
  • Slice each breast across into 3 or 4 pieces. Arrange on serving plate. Sprinkle with chopped green onions, and spoon the hot sauce over.
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