|
Ingredients
Sauce
1/2 cup boiling water
juice of 3 lemons, reserving 1
squeezed half
1/2 cup sugar
1 tablespoon soy sauce
2 tablespoons cornstarch
2 teaspoons oil
Chicken
2-3 skinless and boneless
chicken breasts
water
oil
Directions
Lemon Sauce
In a small saucepan, bring water
to a boil. Add lemon juice with the squeezed lemon half and
sugar. Bring to boil again, then reduce heat and simmer 2 to
3 minutes until sugar is dissolved. Stir in oil and soy
sauce. Remove from heat and set aside until chicken is ready
to serve. [At this point, you will begin cooking chicken.]
After cooked chicken has been placed on serving plate,
reheat lemon sauce, bringing to a low boil on medium-high
heat. In a small bowl, mix cornstarch with a small amount of cold water (just
enough to make a smooth paste), then add to lemon sauce
while whisking to blend. Cook,
whisking constantly, until slightly thickened. Spoon over
cooked chicken.
Chicken
In a medium saucepan, heat water
to boiling. Add chicken breasts and reduce temperature to low.
Cook chicken breasts for 20 minutes and remove from heat.
Place chicken pieces on paper towels to drain. Allow to cool
until easy to handle. Cut or shred chicken into pieces (either
bite-size pieces or up to 1x3" in size). In a large skillet,
add enough oil to cover entire bottom of skillet and heat
until hot. Add chicken and fry, turning chicken until
crispy on all sides. After chicken has crisped and browned
nicely, remove from heat and place on paper towels to drain
for 1-2 minutes. Transfer chicken pieces to serving plate.
Drizzle liberally with lemon sauce.
|
