Leeann Chin Chicken Lemon Sauce Recipe 415

Steps:

• Chicken Directions: Cut each chicken breast into fourths. Place chicken in a shallow glass dish. Mix the 1 Tbsp of vegetable oil, 1 egg, 2 tsp of corn starch, 1 tsp of salt, soy sauce and 1/4 tsp of pepper. Pour over the chicken, and turn to coat both sides. Remove the chicken from the marinade, and reserve the marinade. Heat vegetable oil to 350° in a wok or frying pan. The oil should be 1 1/2" deep. Mix the flour, water corn starch, vegetable oil, baking soda and salt into the reserved marinade. Dip the chicken into the batter. Fry the chicken in small batches, until light brown, about 3 minutes. You will need to turn the chicken once during this cooking. Drain on paper towels. Heat the oil to 375°. Add all of the chicken at 1 time and fry again for 2 more minutes, or until it is golden brown. You will need to turn the chicken during cooking. Drain on paper towels and then cut the chicken crosswise into 5 or 6 pieces. Pour lemon sauce over the chicken Lemon Sauce Directions: In a large sauce pan, over medium heat, add all of the ingredients except the corn starch and water. Bring to a simmer. Mix together the water and cornstarch until corn starch is dissolved. Stir in to the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel and pour over the chicken. Garnish with the lemon slices. Notes I usually make the sauce first. This way, I reheat it slightly before the chicken is done, and can pour it over the hot chicken.

Steps:

• In large sauce pan over medium heat add all ingredients except corn starch and water. Bring to a simmer. Mix together the water and cornstarch until cornstarch is dissolved. Stir into the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel.

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve Set out additional soy sauce on the table, if desired