1 tbsp. vegetable oil

1 egg

2 tsp. cornstarch

1 tsp. salt

1 tsp. soy sauce (light or dark)

1/4 tsp. white pepper

Vegetable oil

1/4 c. all-purpose fl o ur

1/4 c. water

2 tbsp. cornstarch

2 tbsp. vegetable oil

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. chicken broth

1/4 c. honey

3 tbsp. lemon juice

2 tbsp. light corn syrup

2 tbsp. vinegar

1 tbsp. vegetable oil

1 tbsp. catsup

1 clove garlic, finely chopped

1/2 tsp. salt

Dash of white pepper

Peel of 1/2 lemon

1 tbsp. cornstarch

1 tbsp. cold water

1/2 lemon, thinly sliced

 

 

Remove b o nes and skin from ch i cken; cut each breast into fourths.   Place chicken in shallow glass or plas t ic dish.   Mix 1 tablespoon vegetable oil, the

egg, 2 teaspoons cornstarch, 1 teaspoon s a lt, the soy sauce, and 1/4 teasp o on

white p ep p er; pour over ch i cken.   Turn chicken to co a t both sides.   Cover and refrigerate 30 minutes.   R e move ch i cken from mar i nade; reserve marinade. Heat vegetable oil (1 1/2 inche s ) in wok to 350 degrees.   Mix re served marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the b a king soda and 1/4 teaspoon salt.   Dip chic k e n pieces o ne

at a time into batter.   Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel.   Increase oil tempe r ature to 375 degrees.   Fry chicken


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