I haven’t posted a recipe in quite some time, so here is one sure to please!
My Dad loved to cook and when he said he was making this for dinner, my siblings & I were all on our best behavior (better behavior meant more chicken!). It’s Chicken in Lemon sauce, which I have lovingly renamed General Jim’s Lemon Chicken in honor of my Dad. Click that link for the printable version.
General Jim’s Lemon Chicken
¾ lb. skinned, boned chicken breasts
½ teaspoon salt
2 teaspoon rice wine or dry sherry
1 teaspoon soy sauce
1 egg yolk
1/8 teaspoon pepper
¼ cup sugar
¼ cup chicken broth
2 tablespoons water
½ teaspoon salt
2 teaspoons cornstarch
1 teaspoon sesame oil
Juice of one lemon (about ¼ cup)
6 tablespoons cornstarch
2 tablespoons flour
8 cups Crisco
1 tablespoon vegetable oil
1 sliced lemon for garnish, if desired
Cut chicken breasts into chunks. Combine marinade ingredients in a medium bowl. Add chicken chunks: mix well. Let stand at least 15 minutes (if longer, put in fridge). Combine ingredients for Lemon Sauce in small bowl, mix well with whisk & set aside. Mix flour & cornstarch in medium bowl. Once chicken is done marinating, place in flour mixture and mix to coat well. Heat Crisco in a wok or large frying pan. Once hot, lower flour-coated chicken into oil. Cook until done & golden brown. Remove chicken to paper towel on plate to drain off excess oil. In separate pan, heat 1 teaspoon of hot frying oil used to cook chicken. Heat pan with oil & then add Lemon Sauce. Bring to a boil, stirring with whisk. When sauce thickens slightly, add vegetable oil to make sauce glossy (totally optional – I have never done this and Lemon Sauce is glossy enough!) Toss in chicken to coat. Serve over white rice & enjoy!
I hope you enjoy this recipe as much as my family has over the years. It is so light & delicious, it will wow any lucky recipient that you serve it to – promise.