Sunday, March 6, 2011

Lemon Chicken

Sauce:
1 c. lemon curd (you can follow this recipe: Lemon Curd or use store-bought)
3/4 c. warm water
1/2 Tbsp. cornstarch + 1/2 c. cold water
Yellow food coloring (optional)

Chicken:
2.5 - 3 lbs. thawed raw chicken, cut into 1" cubes
2 Tbsp. soy sauce
4 eggs
1/2 c. cornstarch
1 Tbsp. baking powder
Dash white pepper
Half dash salt
Deep fryer with oil, or large skillet with enough oil for pan frying

To make the sauce:
Bring lemon curd and warm water to a boil over medium heat (in teflon-coated saucepan - no exposed metal!), stirring constantly. When lemon curd is completely dissolved into water, add cold water and cornstarch, stirring quickly until mixture reaches a rolling boil. Reduce heat and simmer until sauce reaches desired thickness. You may choose to add a few drops of yellow food coloring if you want more color to the sauce.

To make the chicken:
In a large bowl, toss together chicken and soy sauce. Let marinate ~ 10 minutes, then pat chicken dry with paper towels.
Whisk together eggs, cornstarch, powder, pepper, and salt. Combine chicken and batter in large bowl, and either deep fry or pan fry battered pieces (5-7 minutes per batch). Place cooked chicken on paper towels to absorb excess oil.
When all chicken has been battered and fried, pour lemon sauce over chicken (after removing paper towels) and serve.

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