Tuesday, March 30, 2010

Lemon Chicken



1 egg
2/3 cup milk
1 Tbs. oil
1 cup flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt

1 cup water
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/4 cup lemon juice

2 Tbs. cornstarch
1/4 cup cold water
1 Tbs. butter


Slice chicken breasts into 2 in pieces. Put into batter all at once. Fry a few pieces at a time until golden brown in deep oil. Arrange on shredded cabbage or lettuce. Sprinkle with chopped almonds. Pour sauce over.

Sauce directions:
Mix first 5 ingredients together and bring to a boil. Add cornstarch mixed with the cold water. Cook to thicken. Add butter.

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