Ingredients:
2 whole chicken
Vegetable oil for frying

Marinade:
1 tablespoon vegetable oil
1 egg
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon soy sauce (light or dark)
1/4 teaspoons white pepper

Batter:
1/4 cup all-purpose flour
1/4 cup water
2 tablespoons cornstarch
2 tablespoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon salt

Sauce:
1/2 cup chicken broth
1/4 cup honey
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons vinegar
1 tablespoon vegetable oil
1 tablespoon catsup
1 clove garlic, finely chopped
1/2 teaspoon salt
Dash of white pepper
Peel of 1/2 lemon
1 tablespoon cornstarch
1 tablespoon cold water
1/2 lemon, thinly sliced

Directions:

1. Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish.

2. Prepare Marinade: Mix vegetable oil, the egg, cornstarch, salt, the soy sauce, and white pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes.

3. Remove chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees.

4. Prepare Batter: Mix reserved marinade, the flour, water, cornstarch, vegetable oil, the baking soda and salt. Dip chicken pieces one at a time into batter.

5. Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.

6. Prepare Sauce: Heat chicken broth, honey, lemon juice, corn syrup, vinegar, vegetable oil, catsup, garlic, salt, dash of white pepper and the lemon peel to boiling.

7. Mix cornstarch and water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken. Makes 8 servings.

Tags: Garlic Chicken Recipe, Honey Chicken Recipe, Lemon Chicken Recipe

Posted in: Fried Chicken Recipes