A few weeks ago I decided to make chinese at home. The menu consisted of chicken fried noodles, egg rolls (I cheated on these and bought frozen ones), fried rice, and lemon chicken. It all turned out pretty well, but was a lot of work, and created a lot of dishes since everything had to be cooking and/or heated at the same time. I would definantly do it again, but perhaps on a smaller scale. The lemon chicken was a BIG hit, if a bit scary to make since it is fried in a lot of oil. Definantly worth it though as it comes out so crisp. Basically all you need to do is buy tempura batter and follow the directions on the package to coat the chicken. Cook the chicken in hot oil for a few minutes per side (using a couple of inches of oil) Make the lemon sauce (instructions below) and pour over top. This recipe needs to be served fresh, leftovers the next day are soggy instead of crispy. Pair with rice and egg rolls and you are all set! Enjoy!
To make the sauce, Stir 1 tsp cornstarch with a bit of freshly squeezed lemon juice and set aside. Combine 1/3 cup lemon juice, 1/4 cup surgar, 2 tbsp honey, and a bit of salt. Bring this to a boil and then add the cornstarch mixture, simmer for 1 minute. Pour over chicken.
Just realized this is my second "lemon" post in a row - can you tell I'm a fan ?!
The lemon chicken and the rest of the food was delicious!
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