Lemon Chicken Kwok Wah Kung, Uncle Tai's Hunan Yuan
Published April 12, 1983
- Total Time
- 15 minutes
- Rating
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Ingredients
THE CHICKEN
1 ¾-pound chicken breast, trimmed of fat and membrane, washed and dried thoroughly, and cut into 4 pieces
3 ½ cups peanut oil
4 slices fresh lemon for garnish
THE BATTER
1 cup flour
1 teaspoon baking powder
¼ cup cornstarch
1 egg
¼ teaspoon salt
1 teaspoon peanut oil
1 cup water ( ½ cup additional if batter is too thick)
THE SAUCE
1 cup water
½ cup lemonade
1 teaspoon lemon extract
½ cup sugar
5 teaspoons white vinegar
3 tablespoons corstarch (mixed with 5 tablespoons water)
3 tablespoons peanut oil
Nutritional analysis per serving (4 servings)
66 grams carbs; 185 milligrams cholesterol; 2296 calories; 94 grams monosaturated fat; 65 grams polyunsaturated fat; 35 grams saturated fat; 207 grams fat; 3 grams fiber; 351 milligrams sodium; 50 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix batter ingredients.
- Step 2
Heat oil in wok to 350 degrees. Coat chicken breasts thoroughly with batter and lower gently into oil. Deep-fry for 7 minutes until golden brown.
- Step 3
As chicken is frying, put all sauce ingredients except peanut oil into saucepan. Bring to boil, stirring, until sauce thickens. Lower heat, add oil and stir until smooth. Keep warm.
- Step 4
Remove chicken breasts from the wok, drain, place on a serving dish and pour sauce over. Garnish.
Private Notes