Lemon Chicken

2 whole chicken breasts (about 2 pounds)
1 tablespoon vegetable oil
1 egg
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon soy sauce (light or dark)
1/4 teaspoon white pepper

Vegetable oil
1/4 cup all-purpose flour
1/4 cup water
2 tablespoons cornstarch
2 tablespoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon salt

1/2 cup chicken broth
1/4 cup honey
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons vinegar
1 tablespoon vegetable oil
1 tablespoon catsup
1 clove garlic, finely chopped
1/2 teaspoon salt
Dash of white pepper
Peel of 1/2 lemon
1 tablespoon cornstarch
1 tablespoon cold water
1/2 lemon, thinly sliced


1. Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce and 1/4 teaspoon white pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade.

2. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel. Cut each pice crosswise into 5 or 6 pieces; place in single layer on heated platter.

3. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling. Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken.


Servings: 8
Preparation Time: 1 hour 30 minutes

Notes: Do ahead directions: After frying chicken 3 minutes, cover and refrigerate no longer than 24 hours. Prepare sauce (remove lemon peel); cover and refrigerate no longer than 24 hours. Just before serving, prepare lemon slices. Heat vegetable oil (1 1/2 inches) in wok to 375 degrees. Fry chicken all at one time until hot, turning once, minutes. Cut each piece crosswise into 5 or 6 pieces; place in single layer on platter. Heat sauce to boiling, stirring occasionally. Garnish with lemon slices; pour sauce over chicken.

Eric's Note: The lemon sauce that goes over the chicken is just enough to cover the chicken. If you desire to serve the chicken over rice, you may want to double or even triple the amount of sauce made, making enough to cover the rice too.

Source: Betty Crocker's Chinese Cookbook
Copyright: Random House, Inc. 1981