Ingredients
-
2
-
2
-
1/2
-
1/8
-
1/4
-
1
-
1
-
3
-
-
1/3
-
-
-
-
-
Directions
Lemon Chicken (Chinese Style), I grabbed this recipe from a Uwajimaya mailer which was celebrating the Year of the Boar., Great little recipe here. I didn’t use as much oil to fry and still came out great. The white pepper sure gives a nice punch., This tasted fantastic! The lemon sauce was better than any I’ve ever eaten. The panko crumbs were awesome on the chicken. I cut nugget sized chunks of chicken and really loved the crunch. I’m a novice fryer so I ended up with 5 different colors of chicken, cream, tan, toasted coconut, golden brown and charred :)) DH hates Chinese food and polished this off with two thumbs up. Thank you! Update 6-3-10 I made this for a 2nd time with MUCH better results! I bought a mini-deep fryer and the chicken came out beautiful… photo to come 🙂
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Steps
|
1
Done
|
Cut Chicken in Half and Pound to 1/2 Inch Thickness. |
|
2
Done
|
Rub Chicken With Garlic, Ginger, Salt, and Pepper. |
|
3
Done
|
Coat Chicken With Flour, Dip in Beaten Egg and Press on Panko. |
|
4
Done
|
Deep Fry at 350 Degrees F, Turning Once or Twice Until Golden Brown on Both Sides. |
|
5
Done
|
Combine Sauce Ingredients and Bring to a Boil. |
|
6
Done
|
to Serve, Cut Chicken Into Bite Size Pieces and Pour Sauce Over. |
