Cooking with Doyle

I found a recipe for lemon chicken that sounded pretty good.  I modified the sauce to have a stronger lemon taste (because sauces are meant to be strong!).  It turned out pretty well.

Also, making his debut: sous-chef Jon.

Ingredients

• Chicken
  • 2 1/2 lbs chicken
  • 3 tbsp soy sauce
  • 1/2 tsp salt
  • 3 eggs
  • 3/8 cup corn starch
  • 1/2 tsp baking powder
  • 1/2 tsp pepper
  • Oil (for frying)
• Sauce
  • 1 cup sugar
  • 3 cups chicken broth
  • 1/4 cup cornstarch
  • 1 1/2 tsp salt
  • 3 lemons

Directions

1. Cut chicken into 1" cubes.  Mix together soy sauce and salt.  Marinade the chicken in the sauce for 1-2 hours.
2. Mix eggs, corn starch, baking powder, and pepper to make a batter.  Add chicken and mix well.
3. Heat oil to 350ºF.  Fry chicken in batches.  Pat dry on paper towels.
4. Meanwhile, combine sugar, broth, cornstarch, and salt in a large pot.
5. Grate the peel from two lemons.  Add to sauce.
6. Juice the two lemons.  Add to sauce.
7. Boil the sauce, stirring regularly until it thickens.  If necessary, you can thicken with additional cornstarch.
8. Dump the fried chicken pieces into the lemon sauce.
9. Slice the remaining lemon.  Serve chicken with fried rice and lemon slices.