Lemon Chicken

This is not a low patchke recipe, but it is easy and really great for a meal where you want to impress.  Here it is fried, but the batter can be baked as well.

Prep time- a while

Cooking time- a while

Feeds- 12

Number of things that get dirty- 5

bowl

fork

pot

mixer

small pot

Ingredients

As much boneless chicken as you feel like using.  I used enough for 12 people with the rest of the amounts as listed below

3 tbls soy sauce

pinch of salt

3 eggs

1/4 c corn starch 

1 tsp white pepper

1 tsp lemon juice

3/4 tsp baking powder
oil or cooking spray

Sauce

1/4 c sugar or alternative sweetner

2 tbls cornstarch

1 c chicken broth (from a mix is more than fine)

3 tbls lemon juice

3/4 tsp salt

yellow food colouring if desired

lemon slices if desired (I never bother.  Tastes the same and saves the cost)

Marinate the chicken in mixture of soy sauce and salt for 30 minutes

Combine eggs, cornstarch, white pepper, lemon juice, and baking powder into batter.  Coat the chicken i nthe batter and either bake or fry until chicken is cooked and coat is golden brown.  If you are baking it, spray liberally ith cooking spray before it goes in the oven or it will not crust up and turn golden.

In a small pot mix together sauce ingredients thoroughly (I use a handheld beater as I find I never get a good mix with a fork.  Simmer on the stove until the desired consistency is reached.  I like a fairly thick sauce, but remember that if you plan to reheat it the sauce will continue to thicken.  If this happens just add some hot water to thin it out again.