Lemon Chicken - Maxim EW70A Owner's Manual & Recipe Manual

Lemon Chicken

Makes 8 servings
2 whole chicken breasts,
sliced in quarters
Marinade:
2 teaspoons soy sauce
Dash salt and white pepper
1 teaspoon dry sherry or rice wine
1 egg, lightly beaten
3 tablespoons cornstarch
4 tablespoons all purpose flour
3 cups vegetable oil
In a bowl, combine all marinade ingredients. Place chicken in a
shallow dish. Pour marinade over chicken and refrigerate for
30 minutes. Remove chicken from marinade. Reserve marinade.
Heat 3 cups oil in Wok at 375°F (190°C). While oil is heating, mix
reserved marinade mixture with 3 tablespoons cornstarch and flour.
Dip chicken pieces into this batter. Carefully lower batter-coated
chicken into hot oil with a wire strainer or slotted spoon. Deep fry
until light brown. Remove chicken from oil with strainer, drain well
over Wok and place on paper towel.
Cut each piece crosswise into 5 or 6 pieces. Place in single layer
over a bed of shredded lettuce.
Remove all oil from Wok except for 1 tablespoon. Heat remaining oil
at 350ºF (175ºC). Mix lemon sauce ingredients into hot oil, stir and
bring to a boil. Continue stirring until sauce is slightly thickened.
Pour over chicken and garnish with lemon slices and cherries.
Lemon sauce:
1/2 cup chicken broth
1/4 cup honey
1/4 cup sugar
2 tablespoons water
1/2 teaspoon salt
2 teaspoons cornstarch
1 teaspoon sesame oil
1/4 cup lemon juice
(1 lemon)
1 tablespoon vegetable oil
Garnish:
1/2 head lettuce, shredded
2 to 3 maraschino cherries
1 lemon, sliced
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