Thursday, May 12, 2011
I've been intending to make this dish for awhile now. I even went so far as to defrost the chicken a couple of times and picked up green scallions at the store (which slowly faded away in the fridge during its long wait to be used). But while I was in the kitchen today baking with the Sweet Melissa Bakers with Cherry Clafouti Tart, I figured I might as well go for broke while I was throwing my kitchen into complete chaos with dirty dishes and clutter.
So glad I did. Curiously enough, I've never ordered lemon chicken when I have Chinese food. I think I might have had some bits of leftover versions of it after an event at work, but for some reason, this recipe piqued my interest some weeks back and I've had the page marked ever since then.
Although the chicken never really browned like it was supposed to do (I'm not sure if it was the gluten free flour coating or just not having the oil hot enough) the chicken did get crispy enough to work wonderfully with the lemon sauce. That delightful, tart and sweet lemon sauce that could be dangerous if I made that often enough - I could seriously see myself making a batch of that for one lonely chicken breast and managing to finish the sauce off.
Grade: A. Would made this again without a second thought. Now if I can only leave the rest of the chicken alone so I have leftovers to take to work tomorrow.
From: Quick and Easy Chinese by Nancy McDermott
1 1/2 cups all purpose gluten free flour
2 tsp salt
1/2 tsp black pepper
1 lb boneless, skinless chicken
2 tbsp water
1 tbsp cornstarch
1 cup chicken stock
1/3 cup sugar
2 tsp chopped fresh ginger (optional)
1 tsp gluten free so sauce
1/2 tsp salt
1/3 cup freshly squeezed lemon juice
3 tbsp thinly sliced green onion (garnish)
1/3 cup vegetable oil
Combine flour, salt, and pepper in medium bowl and whisk well. Cut chicken breasts crosswise for wide, thin pieces. Dip each piece of chicken in flour to coat well and gently shake off excess. Arrange pieces on large plate and set by stove.
Combine water and cornstarch in small bowl and mix well. In medium saucepan, combine chicken stock, sugar, ginger, soy sauce and salt. Bring to gentle boil over medium heat and stir to dissolve sugar and salt. Bring to gentle boil and add lemon juice. Bring sauce to boil again and add cornstarch mix. Cook, stirring often, until sauce turns clear and thickens to shiny glossy state, about 1 minute. Remove from heat and keep warm while preparing chicken.
Heat oil in large deep skillet over medium high heat. Working in batches, cook chicken 1 to 2 minutes until golden and crisp and cooked through. Transfer to serving platter and keep warm.
Pour hot lemon sauce over chicken and sprinkle with green onions. Serve hot.