Ingredients
-
2
-
-
1
-
1
-
-
1/2
-
2
-
1/8
-
1/4
-
1/4
-
-
-
-
-
Directions
Steps
|
1
Done
|
The Batter Should Be About as Thick as Pancake Batter, or Just a Little Thicker. |
|
2
Done
|
Dip Chicken in Batter and Refrigerate For 10- 15 Minutes (this Will Help the Batter to Adhere). |
|
3
Done
|
Double Deep Fry the Chicken, Allowing at Least 20 Minutes Between Steps. |
|
4
Done
|
(this Is Done to Insure That You Get a Crispy, Golden Brown Coating While the Chicken Cooks All the Way Through. the Oil Should Be Approximately 350 F For the First Frying and About 375f For the Second). |
|
5
Done
|
Blot on Paper Towels to Remove Excess Grease. |
|
6
Done
|
When Ready to Add Sauce, Slice and Put Chicken on a Serving Platter Lined With Lettuce Leaves and Garnished With Some Cherry Tomatoes. |
|
7
Done
|
For the Sauce: Heat About a Teaspoon of Vegetable Oil in a Skillet (preferably a Heavy One- Like Cast Iron or Calphalon); Stir in Scallion Until It Sizzles, About 30 Seconds. |
|
8
Done
|
Add Lemon Slices & Stir 1 Minute Until Sizzling. |
|
9
Done
|
Add Chicken Stock, Salt, and Sugar. Stir in Cornstarch. Cook 5 Minutes to Thicken. |
|
10
Done
|
Pour Over Sliced Chicken. |
