lemoned chickies

It was during our Pamamanhikan when i get really interested in making my own version of "Lemon Chicken"... I love its Tangy Flavor of the sauce matched with the crispiness of the chicken... I never been a chicken breast fan but with this recipe i can eat as much as a kilo of this chicken part. Enjoy my Version of Lemoned Chickies....

YOU would need :


Ingredients for 3 ~ 4pax

• 1 lb. (450 grams) chicken breast or chicken tender
• 1/2 tsp salt
• 1 tsp. sesame oil (Asian)
• 2 tsp. rice wine(sake) or sherry
• 2 tsp. corn starch
• 1egg
• 1 lemon (sliced thin)
• 1 yellow onion
• salad oil to fry chicken
• 1/4 tsp. chicken bouillon in powder or granules
• 1/4 head of lettuce (optional)
• sliced leeks for garnishing
  

For the Sweet and Sour Sauce (This is more than enough for this recipe, but you can keep the left-over sauce in a glass jar in a refrigerator for months. This sauce is good for pot stickers or spring rolls. If you want to make more, use this recipe.

• 1/2 cup sugar
• 1/4 cup catsup
• 3 tbsp. pineapple juice or orange juice
• 3 tsp. vinegar (white)
• 1/2 tsp. soy sauce
• 1 tbsp. cornstarch
• 1 tbsp. cold water

LETS PARTEE:

1. If you have chicken breast, (Skip 1. if you have chicken tender), separate chicken pieces into two halves and open them . This levels out the thickness so they will cook evenly.
   
2. Marinate chicken 30 minutes with:
   1/2 tsp. salt
   1 tsp. sesame oil
   2 tsp. rice wine(sake) or sherry
   2 tsp. corn starch
    
   
3. Wash 1/4 head of lettuce and cut it thinly and spread out on the serving plate. (optional)
   
4. Slice a yellow onion.
   
5. Slice a lemon thinly.
   
6. Bring to boil:
   1/2 cup sugar
   1/4 cup catsup
   3 tbsp. pineapple juice or orange juice
   3 tsp. vinegar (white)
   1/2 tsp. soy sauce
   
7. Add to thicken 1 tbsp. cornstarch mixed in 1 tbsp. cold water. Set aside.
   
8. Break an egg over the marinating chicken and mix well. Dip chicken pieces in cornstarch and shallow fry.
   
9. Heat a wok over a high heat. Put 2 tbsp. salad oil and, when it is very hot and slightly smoking, add sliced yellow onion and stir fry quickly at high heat to let it slightly burn. Add 1/4 tsp. chicken bouillon in powder and reduce heat to cook thoroughly. ( Don't over cook till juice comes out of onion and becomes soggy) In the last 15 seconds of stir-fry, add lemon sliced
   
10. Pour the onion and fried chicken over the lettuce and pour sweet and sour sauce as needed.

DIG IT BABY!!!!