Lemon Chicken

 

There was a Chinese restaurant in Yuma, Arizona back in the early eighties that served the best tasting Lemon Chicken.  We loved it and enjoyed spending time with family at the restaurant.  I can't remember the name of the restaurant as we left for Okinawa in 1982 and when we returned, it was no longer there.  I was happy that one day before we left, the restaurant had put their Lemon Chicken recipe in the newspaper.  I want to share it with you. I hope you enjoy it as much as we do.  

1 package of four boneless, skinless chicken breasts, cut into bite sized pieces

1 tsp salt

1 egg

1/2 cup of cornstarch

3 cups of vegetable oil for frying

Sauce:

1/4 cup of butter or half a stick of butter

2 lemons, juiced and rinds sliced or 1/4 cup of lemon juice

1/2 tsp salt

1 cup of water

1 and 1/2 tbs cornstarch

1 cup of sugar to taste

In a large bowl, combine the chicken with the salt, egg and cornstarch.  Mix well.  Heat the vegetable oil in a large wok on high.  Deep fry several pieces of the coated chicken at a time for one minute or until golden, stirring to separate.  Remove and drain on paper towels.  Place the chicken in a serving bowl and keep warm.  You can add stir fried broccoli, onion or any of your favorite veggies if you desire. 

In a medium saucepan, add all of the sauce ingredients except for the lemon rind. Heat over medium high heat.  Let it come to a boil, stirring.  Once it has thickened, add the lemon rind and stir.  Pour over the chicken pieces.  Serve with steamed or fried rice.