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LOCATION: Recipes >> Asian >> Lemon Chicken - Ning Mung Ja Gai Yuk

Print this Recipe    Lemon Chicken - Ning Mung Ja Gai Yuk

1/4 cup corn starch
1/4 cup flour
1 egg
1/4 cup water
1/4 cup sugar
1/4 cup lemon juice
1/4 cup water
2 drops yellow food coloring (optional)
1 Tbsp corn starch
2 Tbsp water
1 lb chicken breast, sliced thin lengthwise
Peanut oil for deep frying
2 cups lettuce, shredded
1 lemon sliced thinly

Mix cornstarch, flour and egg. Add enough water to make smooth
batter (au rouban). Bring sugar, lemon juice, water and food coloring
to a boil. Mix cornstarch with water and add gradually to boiling
mixture until sauce thickens. Cover and reduce heat to warm. Heat
oil to 375F. Dip chicken in coating and drop into oil. Brown in
oil for 3-4 minutes. If pot is small, fry in two batches so that
temperature of oil does not drop too much on addition of meat, and
allow oil to reheat between batches. When second batch is almost
done, put first batch back in to reheat. Remove meat from oil,
drain on paper towels. Serve on bed of shredded lettuce with sauce
over or on side. Garnish with sliced lemon.

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