Ingredients
For the chicken:
- 3 8-ounce skinless, boneless chicken breasts halves
- 2 eggs
- 1 ½ cups potato flour
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 1 1/2- 2 cups peanut oil
For the sauce:
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup sugar
- 1 teaspoon rice wine vinegar
- ½ teaspoon salt
- 1 heaping tablespoon cornstarch
- Nutritional Information
Nutritional analysis per serving (4 servings)
1401 calories; 101 grams fat; 17 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 31 grams polyunsaturated fat; 79 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 45 grams protein; 217 milligrams cholesterol; 1465 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Butterfly the chicken breasts, then slice them lengthwise into 1/2-inch thick strips. Cut the strips in half, place in a bowl and refrigerate.
- In a medium bowl, beat the eggs until smooth. Gradually beat in 1/2 cup of the potato flour. Mix in the baking soda and 1 teaspoon of the salt. Cover and refrigerate for 30 minutes. Place the remaining potato flour in a bowl, season with the remaining 1/2 teaspoon salt and set aside.
- Prepare the sauce: Combine the lemon juice and zest, sugar, vinegar, salt and 3/4 cup water in a saucepan and place over medium heat. In a bowl, stir together 1/2 cup of the sauce and the cornstarch. Transfer this mixture back to the pan. Simmer for 15 minutes.
- Place a wok over medium-high heat and add the oil. Working in batches, cook the chicken: dredge a small portion of chicken in the egg mixture. Shake off excess egg from the chicken and coat it in the seasoned potato flour. Shake again. Lower the chicken into the hot oil one piece at a time. Cook until crisp, about 2 minutes per side. Drain on paper towels. Arrange chicken in a shallow bowl. Reheat the sauce and pour it over the chicken.
1 hour 15 minutes
Dining and Cooking