DH and I have a bad track record with re-creating Chinese food dishes at home. They’re simply never as good as the take-out variety.
We overcame this hurdle with Joelen’s fried rice recipe, which is heavenly, but apparently I didn’t learn my lesson, and I put this lemon chicken recipe from your home based mom on the menu for this week.
I’ve only ever had lemon chicken once. When DH was in graduate school in Malibu, Ca, and I was still in college in Pennsylvania, I would fly out to L.A. or Vegas and we’d meet up and spend time together. (Ah the glories of low-priced airfare and no responsibilities!)
On one of our trips we ate at an adorable little Chinese restaurant in The Mirage – Moongate – and I ordered lemon chicken so perfect it nearly tasted like cake. It was divine.
Unfortunately, Vegas updates itself regularly, and Moongate is a thing of the past now. When DH and I honeymooned in Vegas in 2007, it was already gone!
This dish reminds me a lot of Moongate. It isn’t quite as sweet as the original I had, but it’s actually pretty good!
So now we have TWO chinese recipes to make at home! Go us!
4 boneless, skinless chicken breasts
1/2 C cornstarch
1/2 tsp salt
1/8 tsp pepper
1/4 C water
4 egg yolks, slightly beaten
3 C vegetable oil
4 green onions, sliced
1 1/2 C water
1/2 C fresh lemon juice
3 1/2 Tbsp. brown sugar
3 Tbsp cornstarch
3 Tbsp honey
2 tsp chicken bouillon (I used 2 bullion cubes)
1/2 tsp minced ginger
Slice chicken breasts in half and gently pound to flatten. Combine cornstarch, salt and pepper into a bowl and add in water and egg yolks.
Heat oil in wok or frying pan (I used my cast iron skillet) Heat oil to about 375 degrees.
Dip chicken into cornstarch mixture, covering both sides lightly. Fry chicken in oil until golden brown, about 5-7 minutes. Drain on paper towel. Keep warm while you finish cooking chicken.
Cut each piece of chicken into serving pieces and place on serving platter. Cover with sauce and sprinkle with chopped green onion.
To make lemon sauce:
Combine all ingredients in saucepan and stir until well blended. Cook over medium heat, stirring constantly until sauce boils and thickens. About 5 minutes. Pour over chicken.