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.
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
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.
Serve immediately. Garnish with lemon slices. Serves 3-4.