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Lemon Chicken

It doesn’t get any more old school than Lemon Chicken. While still a family favorite, the recipes I see more recently are serve more simply. Not as much of that bright yellow sauce as the recipes of my past, but none the less, still much enjoyed.


Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 25 minutes | Ready In: 50 minutes
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US Metric

oil for frying
2 ½ lbs. boneless, skinless chicken thighs, 1-inch cubes
1 TB vegetable oil
Marinade:
½ c. cornstarch
1 tsp. baking powder
2 egg yolks
1 TB dry sherry
1 tsp. sesame seed oil
1 tsp. garlic chili sauce
½ tsp. salt
¼ tsp. white pepper
Sauce:
Juice of 2 lemons
zest of 1 lemon
1 c. chicken broth
½ c. water
3 TB honey
1 TB cornstarch
Garnish:
1 lemon, thinly sliced


Cooking Process:

In a mixing bowl; combine marinade ingredients. Marinate chicken 10-15 minutes. In a mixing bowl; combine sauce ingredients; set aside. In a large skillet or fryer; heat oil. Deep fry chicken until golden brown and crispy. Drain on paper towels. In a skillet over medium high heat; warm tablespoon of oil. Add sauce mixture and cook 5 minutes until thickened and sauce becomes clear. Boil 1 minutes. Reduce heat. Return chicken to sauce; stirring to heat through.

how to serve:
Serve immediately. Garnish with lemon slices. Serves 3-4.
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