FILIPINO LEMON CHICKEN

Filipino Style Recipe: Honey lemon chicken recipe is popular among Chinese restaurants. Normally the chicken comes fried in a crispy batter and the sauce is a blend of honey and lemon thickens with cornstarch. I can say that North Park’s version is the best boneless honey-lemon.

Ingredient: 

1 lb 2 oz boneless, skinless chicken breast 
1 egg yolk, lightly beaten 
2 tsp soy sauce 
2 tsp dry sherry 
3 tsp cornstarch 
1/2 cup cornstarch, extra 
2 1/2 tablespoons all purpose flour 
oil for deep frying 
4 scallions, thinly sliced 

Lemon sauce: 
1/3 cup lemon juice 
2 tbsp sugar 
1 tbsp dry sherry 
2 tsp cornstarch 
1 tbsp flour 
2-3 tbsp water 

method: 

1) Cut your chicken breast into strips and set aside. 

2) Mix the eggs, 1 tbsp. water, soy sauce, sherry and cornstarch in a bowl. Pour egg sliced ​​chicken. Mix well. Set aside for 10 minutes. 

3) Filter the sifter with the cornstarch and flour on a plate. Turn the chicken rolls, tap the excess starch and cornstarch in chicken. 

4) Book Heat oil in frying pan and fry the chicken until golden brown. Keep prinag pan frying pan with oil it. It will be used later. 

5) made of lemon juice, mix 2 tbsp water, lemon juice, sherry and sugar in a saucepan. MEDIUM heat to boil, stirring to dissolve the sugar. Mix cornstarch, 1 tbsp flour and 2-3 tbsp water in a small bowl, dissolve the cornstarch until dissolved and starch. 

6) Mix this sauce pan, stirring constantly, until mixture boils and thickens the lemon it. 

7) Before you serve, heat the pan prinag frying pan fried chicken and chicken again for 2 minutes until crispy again. Remove, drain on paper towerl. Place on a plate and pour the lemon sauce over chicken, sprinkle with chopped scallions or spring onions.