Lemon Chicken

Name: Lemon Chicken
Yield: 4 Servings.
Ingredients: Juice of 1 lemon; Thin yellow rind of 1 lemon, finely chopped; 1 teaspoon monosodium glutamate, optional; Juice of 1 lemon; 3 small carrots, cut into thinnest possible strips; ½ large green pepper, seeded and cut into thinnest possible strips; Thin yellow rind of 1 lemon, finely chopped; ¼ head iceberg lettuce, finely shredded; Peanut or salad oil; ¾ cup sugar; 1 cup water chestnut flour or powder; Peanut or salad oil; 1 tablespoon cornstarch; 2 tablespoons water; ½ cup white vinegar; 1 cup chicken broth; 1 (1-ounce) bottle lemon extract; ½ cup shredded canned pineapple; 3 scallions, cut into thinnest possible strips; 3 egg whites, beaten until frothy; 1 cup water chestnut flour or powder; 1 tablespoon gin or vodka; 1 tablespoon gin or vodka; ¼ teaspoon sesame oil; 1 teaspoon salt; 4 whole chicken breasts, boned and skinned; 2 tablespoons light soy sauce

Preparation info

4
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

4 whole chicken breasts, boned and skinned
2 tablespoons light soy sauce
¼ teaspoon

Main course

Method

Place the chicken in a shallow earthenware dish or bowl. Combine the soy sauce, sesame oil, salt, and gin and pour over the chicken. Toss to coat and let sit 30 minutes.
Drain the chicken and discard the marinade. Add the chicken pieces to the beaten egg whites and toss to coat. Place the water chestnut flour on a plate and use to coat the chicken pieces.