Lemon Chicken Asian Style
Boneless skinless chicken breasts
Green onions, chopped
Batter
1 cup flour
1/4 cup cornstarch
1 tsp baking powder
Salt and pepper
2 egg yolks (optional)
Soda water
Mix the flour, cornstarch,baking powder and salt and pepper together. Beat egg yolks (if using) and mix with soda water. Add to flour mixture. Add enough soda water to make a batter that is slightly thinner than a pancake batter.
Pound the chicken breasts out lightly.
Fry the chicken breasts, one at a time in a fryer. Dip the chicken breast into the batter. Hold over the bowl, letting excess batter drip back into the bowl. Slowly add chicken breast to the hot oil (375° - 400° F.) and fry until golden brown, turning once or twice. Drain on paper towels and then place cooked chicken on a rack over a baking sheet. Place the chicken in the oven to keep it warm while cooking the remaining pieces. (Using the rack prevents the coating from becoming soggy.)
To serve, slice the chicken, drizzle with lemon sauce and sprinkle with chopped green onions.
Lemon Sauce
1/2 cup lemon juice
1 1/2 cup chicken broth
2 - 4 Tbsp honey
1 tsp grated ginger
1 minced garlic clove
1 tsp cornstarch (mixed with a little water)
Place lemon juice, chicken broth, honey, ginger and garlic in a small saucepan and simmer until reduced by half. Mix cornstarch with a little broth or water and add to sauce. Cook a few minutes.
The sauce can be adjusted to suit your personal preference, sweet or tangy, by adjusting the amount of honey.