It was as tasty as the photograph promised. We loved it....a light, crisp batter and sweet/tart lemony sauce!!
Lemon Chicken Asian Style
Boneless chicken breasts
- 1 cup flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- Salt and pepper
- 2 egg yolks (optional)
- Soda Water
- 1/2 cup lemon juice
- 1 1/2 cup chicken broth
- 2 to 4 tablespoons honey
- 1 teaspoon grated ginger
- 1 minced garlic clove
- 1 teaspoon cornstarch mix with a little water.
Mix the flour, cornstarch,baking powder and salt and pepper together. Beat egg yolks (if using) and mix with soda water. Add to flour mixture. Add enough soda water to make a batter that is slightly thinner than a pancake batter.
Pound the chicken breasts out lightly.
Fry the chicken breasts, one at a time in a fryer. Dip the chicken breast into the batter. Hold over the bowl, letting excess batter drip back into the bowl. Slowly add chicken breast to the hot oil (375° - 400° F.) and fry until golden brown, turning once or twice. Drain on paper towels and then place cooked chicken on a rack over a baking sheet. Place the chicken in the oven to keep it warm while cooking the remaining pieces. (Using the rack prevents the coating from becoming soggy.)
To serve, slice the chicken, drizzle with lemon sauce and sprinkle with chopped green onions.
Place Lemon juice, chicken broth, honey, ginger and garlic in small sauce pan and simmer until reduced by half. Mix cornstarch with a little broth or water and add to sauce. Cook a few minutes.