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Lemon Chicken

A home-style Lemon Chicken (Fung Lum's) made with Chicken Breast Fillets Into Thin Strips, Egg, Sesame Oil, Cornstarch Salt, and Black Pepper Peanut Oil For Deep Frying Water. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 1
• 3 drop
• 2 tbsp
• 1 pinch
• 2 tbsp
• 2 tbsp
• 1/3 cup
• 2 drop

Method (preview)

1. 1

   Combine the chicken, egg, 2 drops sesame oil, 1 tablespoon cornstarch, 2 teaspoons salt, and pepper until the chicken pieces are coated and the ingredients are blended.

2. 2

   Deep-fry in peanut oil at 400F degrees until browned.

3. 3

   Drain the chicken on paper towels.

4. 4

   Cut into smaller pieces.

5. 5

   Keep warm while preparing the lemon sauce.

6. 6

   Blend 1/2 cup water, the vinegar, lemon juice, sugar, lemon extract, remaining 1 drop sesame oil, and some salt in a wok or small saucepan.

7. 7

   Bring to a boil.

8. 8

   Blend 1 tablespoon water and remaining 1 tablespoon cornstarch until smooth.

9. 9

   Stir into the lemon mixture.

10. 10

    Heat, stirring, until smooth and clear.

11. 11

    Pour the sauce over the chicken.

12. 12

    [Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES

13. 13

    TIMES]; [Hanneman 1998 June]