4 skinless, boneless chicken breast halves (2-2 1/2 lb.)
2 c. corn oil
3 tbsp. brown sugar
1 tbsp. fresh ginger, minced
1 c. chicken broth
1/3 c. fresh lemon juice
1/2 c. scallions (cut diagonally, 1" slices)
In medium size bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.
In a wok, heat 2 cups oil for frying; until sizzling. Fry chicken breasts, part at a time, on both sides until brown and tender. Remove to paper towels and keep warm.
In medium saucepan, place 2 tbsps. cornstarch, brown sugar and ginger. Stir in 1/2 cup water and broth. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.
Remove from heat, stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
Arrange slightly over lapping on serving dish. Pour sauce over, sprinkle with scallions.
Do you like this Chinese recipe? Please share them with your friends:
this is the best you can ever have at or for dinner so I would recommand it
harry white – tampa fl
March 16, 2011 - 05:54
sorry i havent got ah chance to try dat recipe yet, but i am soon.
shaikhmohammed – india
July 25, 2009 - 10:30
the recipe is very nice and simply but i wonder the preparation or method is more and less continental and no chinese sauce is used. otherwise it is fine.
Bea Fe Salaum – Philippines
July 24, 2009 - 00:46
Subject: Sounds delicious
I think it's delicious. My friends and I gonna join a cooking competition. Well, we'll this one....
stephanei – england
June 25, 2009 - 05:58
how long will this take to make????
sizla – stansted
June 09, 2009 - 16:15
pls define broth. im thinking this means stock. gonna try this recipe at the weekend. sounds real good. but i dont want to get the broth thing wrong. thanks.
May 23, 2009 - 23:16
Subject: Best chicken recipe ever
As my kids are fussy I thought Id try something different. They actually loved this chicken recipe. Its as good as what you get in the Chinese restaurants. Easy to prepare and oh so tasty. Thanks so much.
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