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Tina's Lemon Chicken

A home-style Tina's Lemon Chicken made with Oil, Sugar, Lemon Juice, Chicken Broth, and Flour Amp Cornstarch. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 4 tbsp
• 5 tbsp
• 1/2 cup
• 2/3 cup
• 4 tbsp

Method (preview)

1. 1

   Heat the oil in a small saucepanand add the lemon juice,sugar.sherry,ginger and broth.

2. 2

   Bring to a boil and then reduce and let simmmer for 1 minute.

3. 3

   Sauce should sit for at least 6 hours or overnight.

4. 4

   Wash and dry chicken breasts.

5. 5

   In a bowl copmbine the flour & cornstarch.

6. 6

   Dip Bring oil to 375 degrees in a wok or fryer.

7. 7

   Dip breasts into lemon juice and then in flour mixture.

8. 8

   Cook until golden brown and cooked thru.

9. 9

   Drain well and cut into serving peices.

10. 10

    Keep warm.

11. 11

    Reheat the lemon sauce wityh a few slices lemon.

12. 12

    When it bubbles and the cornstarch/water mixture and stir constantly until thickened and clear.

13. 13

    Pour over chicken and garnish with additional slices lemon. serve with or over rice source Ying’s Restaurant NYC