1 (3 1/2-lb) chicken
1 chicken stock or water
1 oil
3 lemons, juiced. reserving: squeez
1/2 cup sugar
1/2 cup water
1 tbsp soy sauce
2 tbsp cornstarch
1 lemon peel triangles (opt.)
A Recipe for
Crispy Chicken With Lemon Sauce
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This Recipe for Crispy Chicken With Lemon Sauce is one of thousands in the Recipes-to-go Asian Cookbook.
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Food Tip |
The belly rules the mind. |
| Spanish Proverb |
This is a recipe for Crispy Chicken With Lemon Sauce from the recipe cookbook of Recipes-to-go (Asian)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
He who lives by the sword eats with bloody hands. |
| Anonymous |
An empty belly is the best cook. |
| Estonian Proverb |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Cook chicken in simmering chicken stock to almost cover until nearly
tender, about 20 minutes. Remove and suspend over bowl to dry at room
temperature at least 4 hours, or until chicken is thoroughly cooled.
Heat enough oil to 350F in wok to deep-fry whole chicken. Add chicken
and fry 20 minutes, turning until golden on all sides. Meanwhile,
combine lemon juice with squeezed lemon half, sugar and water in
saucepan. Bring to boil and simmer 2 to 3 minutes until sugar is
dissolved. Add 2 teaspoons oil and soy sauce. Remove from heat and
set aside. Split chicken in halves down back and cut into serving
pieces. Reassemble on serving platter and garnish with triangles of
lemon peel which have been cut with serrated knife, if desired. Bring
reserved lemon sauce to boil again. Mix cornstarch with small amount
of cold water to make paste and stir into lemon sauce. Cook,
stirring, until thickened slightly. Spoon over chicken pieces.
Created by: The Mandarin, Beverly Hills
(C) 1992 The Los Angeles Times
Serves: 4
Crispy Chicken With Lemon Sauce Recipe brought to you by Recipes To-Go