On the lookout
I am looking for a recipe for lemon chicken like the ones served at Orient Restaurant or other Chinese restaurants.
– Sandy Moran, Carmichael
HOW TO CONTACT THE MAILBOX
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email firstname.lastname@example.org or fax (916) 321-1109. Please include your full name, your city and phone number.
Chinese lemon chicken
Prep time: 15 minutes
Cook time: 15 minutes
Sandy Moran of Carmichael (see letter at left) was looking for a lemon chicken recipe like the one served at Asian restaurants such as the Orient. This recipe from CDKitchen sounds like a match for Moran.
8 boneless, skinless chicken breast halves, cut into chunks or strips
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup water
4 egg yolks
2 cups cooking oil
green onions, sliced
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons chicken bouillon granules
1/4 teaspoon ground ginger, or more if desired
For the batter: Combine the 1/2 cup cornstarch, salt, pepper in a shallow dish. Beat the egg yolks with the water until combined. Add the egg mixture to the cornstarch and blend until smooth.
Heat the oil in a large wok or skillet.
Dip the chicken pieces into the egg mixture then cook in the hot oil until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels. Place the chicken in a serving dish and top with the sliced green onions. Pour the sauce evenly over the top of the chicken.
For the sauce: Combine all sauce ingredients in a saucepan. Cook over medium heat, stirring about 5 minutes until sauce boils and the brown sugar and bouillon granules are fully dissolved.
Per serving: 568 cal.; 42 g pro.; 29 g carb.; 30 g fat (7 sat., 11 monounsat., 10 polyunsat., 2 other); 266 mg chol.; 434 mg sod.; 0 g fiber; 49 percent calories from fat.