Please excuse the delay in posting this recipe. I figure that by now everyone should be back from Christmas vacation. At any rate, most of you realize that my Chinese father-in-law is definitely an excellent chef who taught me the way to make several dishes when he visited us a number of months ago. My father-in-law really cooked a couple of dishes with me in the kitchen, but for many in the dishes, like this a single, he simply gave me some components to utilize and I figured out the ratios. This dish, despite the fact that seemingly quite straightforward, proved most elusive! It took four tries before I finally came up with something good. The dish features a strong lemon flavor and is slightly sweet and tangy. Hope you enjoy it
P.S. Am now operating on a Szechuan Chicken dish.
4 to 6 entire breast halves (skin included) 1 cup water 1/2 cup LOW SODIUM chicken broth 1/4 freshly squeezed lemon juice 1/4 cup plus 2 tablespoons granulated sugar four teaspoons ginger, finely grated (the finer the better) 1/2 teaspoon salt**
** I decided to utilize just a little salt rather than soy sauce I initially had in recipe. The third time I created recipe, sauce was slightly darker than I wanted it to be.
Components employed to fry chicken Cornstarch Oil Eggs
Mix sauce components (every little thing except cornstarch, oil and eggs) at least several hours just before making this dish to enable flavors to mix. I did not do this the initial time I created this dish and it just doesn't taste exactly the same! Rub some salt (to taste - between 1/4 and 1/2 teaspoon.per breast) on the breasts in order that the thicker meat on breasts may have an excellent flavor. In the event you never do that, you will have a tasty sauce along with the meat on the surface of chicken will taste very good, but inner part will be really bland. Last time I created this I also utilized a little of garlic powder (can mix in with salt about 1/4 to 1/2 teaspoon total). Chicken ought to be salted with garlic and salt mixture At the very least 12 hours, preferably 24 hours in advance to let maximum penetration of flavors.
Location an excellent level of shortening or even a mixture of shortening and liquid vegetable oil in wok or deep fryer. Wait till you've got breaded your chicken before heating shortening. Subsequent, beat two eggs with about 1 1/2 cups water. Soon after that, add about two tablespoon vegetable. oil to mixture and beat lightly. You might be now prepared to bread chicken breasts with cornstarch. Dip every breast in cornstarch ensuring it's completely covered. Lightly shake off excess cornstarch and dip in egg mixture. Allow breasts to drip excess liquid just before re-dipping in cornstarch mixture. This time, you need a great coating, equivalent to that of crispy beef--solid coating , but not too thick. Set aside breaded breasts and heat oil. Oil ought to be heated to 360 degrees. You don't need to be exact, but oil needs to be Good AND HOT, but not so hot that the batter on chicken will have a burned off-flavor from excess temp. in the course of frying cycle. Based on the size of one's fryer or wok, I would almost certainly fry 2--definitely no more than three breasts at a time. To fry greater than that would risk excess oil penetration due to the fact of a slowed oil temp. recovery. Fry breasts for about 12 minutes, or slightly longer in case you are frying really big breasts. If you discover that breasts are browning also speedily during fry cycle, you can turn flame down following breasts have fried for about six minutes. By that time, there ought to be a superb crispy shell to shield chicken from oil penetration. Shortly soon after you've began frying chicken, heat up sauce and allow to simmer for a minute or so before adding about 1 1/2 tablespoons (approximation) cornstarch mixed with water. As soon as sauce thickens, add about two tablespoon hot oil and mix effectively. Eliminate sauce from fire and set aside.
When fried chicken breasts are done, let them to set for about 2 minutes to ensure meat closest to bone is completely cooked.
Subsequent chop each chicken breast into about 3-4 pieces and pour a number of lemon sauce (to taste) more than chicken. Remaining sauce might be used to dip fried chicken pieces.
Chicken could be served more than white rice.
P.S. Am now operating on a Szechuan Chicken dish.
4 to 6 entire breast halves (skin included) 1 cup water 1/2 cup LOW SODIUM chicken broth 1/4 freshly squeezed lemon juice 1/4 cup plus 2 tablespoons granulated sugar four teaspoons ginger, finely grated (the finer the better) 1/2 teaspoon salt**
** I decided to utilize just a little salt rather than soy sauce I initially had in recipe. The third time I created recipe, sauce was slightly darker than I wanted it to be.
Components employed to fry chicken Cornstarch Oil Eggs
Mix sauce components (every little thing except cornstarch, oil and eggs) at least several hours just before making this dish to enable flavors to mix. I did not do this the initial time I created this dish and it just doesn't taste exactly the same! Rub some salt (to taste - between 1/4 and 1/2 teaspoon.per breast) on the breasts in order that the thicker meat on breasts may have an excellent flavor. In the event you never do that, you will have a tasty sauce along with the meat on the surface of chicken will taste very good, but inner part will be really bland. Last time I created this I also utilized a little of garlic powder (can mix in with salt about 1/4 to 1/2 teaspoon total). Chicken ought to be salted with garlic and salt mixture At the very least 12 hours, preferably 24 hours in advance to let maximum penetration of flavors.
Location an excellent level of shortening or even a mixture of shortening and liquid vegetable oil in wok or deep fryer. Wait till you've got breaded your chicken before heating shortening. Subsequent, beat two eggs with about 1 1/2 cups water. Soon after that, add about two tablespoon vegetable. oil to mixture and beat lightly. You might be now prepared to bread chicken breasts with cornstarch. Dip every breast in cornstarch ensuring it's completely covered. Lightly shake off excess cornstarch and dip in egg mixture. Allow breasts to drip excess liquid just before re-dipping in cornstarch mixture. This time, you need a great coating, equivalent to that of crispy beef--solid coating , but not too thick. Set aside breaded breasts and heat oil. Oil ought to be heated to 360 degrees. You don't need to be exact, but oil needs to be Good AND HOT, but not so hot that the batter on chicken will have a burned off-flavor from excess temp. in the course of frying cycle. Based on the size of one's fryer or wok, I would almost certainly fry 2--definitely no more than three breasts at a time. To fry greater than that would risk excess oil penetration due to the fact of a slowed oil temp. recovery. Fry breasts for about 12 minutes, or slightly longer in case you are frying really big breasts. If you discover that breasts are browning also speedily during fry cycle, you can turn flame down following breasts have fried for about six minutes. By that time, there ought to be a superb crispy shell to shield chicken from oil penetration. Shortly soon after you've began frying chicken, heat up sauce and allow to simmer for a minute or so before adding about 1 1/2 tablespoons (approximation) cornstarch mixed with water. As soon as sauce thickens, add about two tablespoon hot oil and mix effectively. Eliminate sauce from fire and set aside.
When fried chicken breasts are done, let them to set for about 2 minutes to ensure meat closest to bone is completely cooked.
Subsequent chop each chicken breast into about 3-4 pieces and pour a number of lemon sauce (to taste) more than chicken. Remaining sauce might be used to dip fried chicken pieces.
Chicken could be served more than white rice.
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