Title: CRISPY CHICKEN WITH LEMON SAUCE
Categories: Poultry, Chinese, Main dish
Yield: 4 servings
1 (3 1/2-lb) chicken
Chicken stock or water
Oil
3 Lemons; juiced. Reserving:
1 -Squeezed lemon half
1/2 c Sugar
1/2 c Water
1 tb Soy sauce
2 tb Cornstarch
Lemon peel triangles (opt.)
Cook chicken in simmering chicken stock to almost
cover until nearly tender, about 20 minutes. Remove
and suspend over bowl to dry at room temperature at
least 4 hours, or until chicken is thoroughly cooled.
Heat enough oil to 350F in wok to deep-fry whole
chicken. Add chicken and fry 20 minutes, turning until
golden on all sides. Meanwhile, combine lemon juice
with squeezed lemon half, sugar and water in saucepan.
Bring to boil and simmer 2 to 3 minutes until sugar is
dissolved. Add 2 teaspoons oil and soy sauce. Remove
from heat and set aside. Split chicken in halves down
back and cut into serving pieces. Reassemble on
serving platter and garnish with triangles of lemon
peel which have been cut with serrated knife, if
desired. Bring reserved lemon sauce to boil again. Mix
cornstarch with small amount of cold water to make
paste and stir into lemon sauce. Cook, stirring, until
thickened slightly. Spoon over chicken pieces.
